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Because of its versatility, dry fish can be used in a wide range of recipes, including side dishes, condiments, and main courses. It gives stews, curries, and even vegetarian dishes more flavour. Dried fish is a common ingredient in many dishes in Bengali cuisine, which is renowned for its rich and varied use of fish in many forms. These are some Bengali recipes that frequently call for dried fish:
1. Shutki Maach Bhaja: Sun-dried fish, or shutki mach, is renowned for its powerful, concentrated flavours. The fish takes on a deeply satisfying, savoury, and rich flavour when cooked as bhaja (fry). The aroma of Shutki Mach is enhanced by the frying process. This dish is characterised by a strong, robust aroma that enhances its overall appeal. Usually, shutki mach bhaja is fried to give the outside a crunchy, crispy texture. The overall eating experience is enhanced by the contrast between the fish's crispy outside and its tender inside. Before being fried, the fish is frequently marinated in a mixture of spices. Red chilli powder, turmeric, and occasionally mustard paste are common spices. This mixture of spices not only adds taste, but also enhances the flavour of the dish.
2. Shutki Maach Bhapa: A classic Bengali dish called Shutki Maach Bhapa is made with dried fish that is usually combined with mustard paste and spices before being wrapped in banana leaves and baked or steamed. Shutki Maach Bhapa has a flavour profile that combines strong, aromatic, and spicy elements. The drying process gives "shutki maach," or dried fish, a concentrated and intense flavour. The dish gains a unique flavour as a result. The dish's spiciness and pungency are enhanced by the addition of spices like green chilies and mustard paste. A staple of Bengali cooking, mustard gives dishes a distinct kick of flavour. The dish's overall flavour profile is enhanced by the deep umami flavour that the dried fish itself imparts.
3. Shutki Maach Bhorta: A traditional Bengali dish called "Shutki Chingri Bhorta" is made with dried prawns, or "shutki chingri," blended into a flavorful paste called "bhorta." Dried prawns, or shutki chingri, has a strong, flavorful taste. The bhorta gains a distinct umami flavour from it. The inherent salinity of the seafood adds to the dish's overall savoury profile, and the dried prawns add a potent umami flavour. The bhorta's aroma is enhanced by the addition of aromatic ingredients like garlic, green chilies, and mustard oil. Spices and chiles are frequently used in bhorta recipes, giving the shutki chingri bhorta a fiery twist. You can change the amount of spice to suit your own tastes.
4. Shutki Maacher Torkari: A traditional Bengali dish called "Shutki Chingri Bhorta" is made with dried prawns, or "shutki chingri," blended into a flavorful paste called "bhorta." Dried prawns, or shutki chingri, has a strong, flavorful taste. The bhorta gains a distinct umami flavour from it. The inherent salinity of the seafood adds to the dish's overall savoury profile, and the dried prawns add a potent umami flavour. The bhorta's aroma is enhanced by the addition of aromatic ingredients like garlic, green chilies, and mustard oil. Spices and chiles are frequently used in bhorta recipes, giving the shutki chingri bhorta a fiery twist. You can change the amount of spice to suit your own tastes.
Video Credit: Youtube/ bp kitchen
5. Shutki Maacher Tok: The traditional Bengali dish Shutki Maacher Tok is made with fermented and dried fish, or "shutki maach." To create a sweet and sour taste, the dried fish is cooked with tamarind, sugar, and various spices. The use of fermented and dried fish gives Shutki Maacher Tok a strong and intense flavour. The dish gains a unique umami and pungent flavour from the fermentation process. A delightful and unique culinary experience is produced by the harmonious balance of sweet and sour flavours created by the addition of sugar and tamarind. Spices are used liberally in Bengali cooking, and Shutki Maacher Tok is no different. The dish's overall flavour may be enhanced by a hint of moderate spice.
6. Shutki Maacher Jhal: A traditional Bengali dish from Bangladesh and the Indian state of West Bengal, "Shutki Macher Jhal" originates from the Indian subcontinent. This is a fragrant and hot dish made with dried fish, or "shutki" as it is called in Bengali. Usually, some kind of small dried fish, like Bombay Duck (loitta shutki) or small prawns (chingri shutki), is the main ingredient. Shutki Macher Jhal uses dried fish, which gives it a strong, intense flavour. A dish with a strong, distinct flavour is produced by the drying process, which concentrates the flavour. Bengali word "jhal" means "spicy," and this dish is usually spicy. The use of several spices, including red chilli powder, mustard paste, and other aromatic ingredients, lends the dish its spice.
