Ingredients with Measurements:
- 500g Shũṭki Machh (dried fish)
- 2 medium-sized potatoes, peeled and cubed
- 1 large onion, finely chopped
- 2-3 green chilies, slit
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- Salt to taste
- 3 tbsp mustard oil
- 1 cup water
Special equipment needed:
- None
Step-by-step instructions:
1. Soak the Shũṭki Machh in water for 30 minutes. Drain and rinse well.
2. Heat mustard oil in a pan and fry the Shũṭki Machh until golden brown. Remove from the pan and keep aside.
3. In the same pan, add more mustard oil if needed and fry the potatoes until golden brown. Remove from the pan and keep aside.
4. In the same pan, add more mustard oil if needed and sauté the onions until translucent.
5. Add the green chilies, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well.
6. Add the fried Shũṭki Machh and potatoes. Mix well.
7. Add water and cover the pan. Cook on medium heat for 10-15 minutes or until the potatoes are cooked.
8. Serve hot with steamed rice.
- Time:
Preparation time: 40 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4-5 servings
Nutritional information:
- Calories: 250 per serving
- Total fat: 15g
- Cholesterol: 50mg
- Sodium: 500mg
- Total carbohydrates: 20g
- Dietary fiber: 3g
- Sugars: 3g
- Protein: 12g
Substitutions for ingredients:
- Mustard oil can be substituted with any other cooking oil.
- Green chilies can be substituted with red chilies or chili flakes.
- Potatoes can be substituted with any other vegetable of your choice.
Variations:
- You can add tomatoes and/or coconut milk for a different flavor.
- You can add shrimp or any other seafood for a seafood version of this dish.
Tips and tricks:
- Soaking the Shũṭki Machh in water helps to remove excess salt and soften the fish.
- Frying the Shũṭki Machh and potatoes separately helps to ensure that they are evenly cooked and crispy.
- Adjust the amount of spices and salt according to your taste.
Storage instructions:
- This dish can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on a stovetop until hot.
Presentation ideas:
- Serve in a traditional Bengali thali (plate) with steamed rice and other side dishes.
Garnishes:
- Garnish with fresh coriander leaves.
Pairings:
- This dish pairs well with steamed rice and dal (lentil soup).
Suggested side dishes:
- Serve with a side of mixed vegetable curry or bhaja (fried vegetables).
Troubleshooting advice:
- If the dish is too salty, add more water and adjust the spices accordingly.
Food safety advice:
- Make sure to soak the Shũṭki Machh in water before cooking to remove excess salt.
- Wash all vegetables thoroughly before cooking.
Food history:
- Shũṭki Machh'er Chorchori is a traditional Bengali dish that originated in West Bengal, India.
Flavor profiles:
- This dish is spicy, savory, and slightly salty.
Serving suggestions:
- Serve hot with steamed rice and other side dishes.
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Region: Bangladeshi