Shutki Machh (Dry fish curry) – Tere khusboo se saara ghar mehke

It’s Ganesh chaturthi today and my family just went out to some neighbor’s place for attending the Pooja and I am home alone, bored, have nothing to do…..though Mom cooked a lot of food like Fish curry in mustard, daal, palak, rice etc for her foodie son but this khurafat achanak knocked my door…..I just looked through all the kitchen cabinet and found a few dry fish still in there that I brought from Shillong …… Voila!!

Shutki Machh
Shutki Machh

 

 

 

 

 

I immediately took out the other ingredients I need and my mouth was already watering …in fact flooding ….

 

Bombay duck dry fish – 5 pieces about 300 gms

Onions : 3 medium – no so thin slices

Ginger : 2 inches, Garlic – 10 cloves, Tomatoes – 2 medium, Green chilies – 4 all grated together

Potatoes : 2 medium cut like potato wedges

Brinjal/aubergine : 1 small cut like potatoes above(optional)

French beans : 12 pieces 3 inches each cut into halves(optional) I like my food with greens

Salt : 1+1/2 teaspoonful

Cumin powder(jeera) – 1 teaspoonful, Dry coriander powder(dhania) : 1 teaspoonful

Red chili powder : 1 teaspoonful, Turmeric(haldi) : 1/2 teaspoonful,

Sugar : 1 teaspoonful (after all we are bongs we add sugar in everything

Mustard oil : 4 tablespoon (We like it oily and spicy)

Warm water : 1/2 cup

My way of cooking:

Dry roast the fishes for a few minutes on a flat wok and cut into 2 inches pieces leaving head and tail, those are not required and soak the fish pieces in warm water for about 15 minutes and drain the water out

In a wok heat the mustard oil till it become totally hot, add the potatoes and fry for 3 minutes stirring well and take them out

Add the onion and fry for 2 minutes add the fish pieces and cook for about 3 minutes …enjoy the smell … I love that

Add the brinjal and french beans pieces cook for another 2 minutes on high flame and add the semi fried potatoes

Add the grated ginger, garlic, tomato chili we kept aside

Add all spices like salt, turmeric, sugar, jeera and dhania mix well and cook on high for 2 minutes 

Add half cup warm water, simmer the flame, cover the wok and cook for 5-6 minutes till everything gets cooked well

Uncover, cook for 2 more minutes on high till oil gets separated 

Serve with hot steamed rice

I call this dish neighbor’s envy owners pride – the whole neighborhood will get the bad smell and only we will enjoy!!

 

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s