Loitta Shutki Bhorta
Loitta Shutki Bhorta is a traditional Bengali dish made from dried loitta fish, also known as Bombay duck. This dish involves mashing the dried fish with a mixture of spices, mustard oil, onions, garlic, and green chilies to create a flavorful, pungent, and spicy relish. It’s typically enjoyed with steamed rice and is beloved for its strong, savory taste that captures the essence of Bengali coastal cuisine.
History and Cultural Significance
Loitta Shutki Bhorta is a traditional Bengali dish with roots in coastal communities of West Bengal and Bangladesh. Made from dried loitta fish, it reflects the resourcefulness of preserving seafood. Culturally significant, it’s cherished for its strong, pungent flavor and often evokes nostalgia for traditional Bengali home-cooked meals, connecting people to their coastal heritage.
Aroma and Flavor Profile
Loitta Shutki Bhorta has a distinct and intense aroma, characterized by the strong, earthy scent of dried fish. The flavor profile is bold and savory, with a pungent kick from the dried loitta fish, complemented by the heat of green chilies and the richness of mustard oil. The dish is a perfect balance of spiciness, saltiness, and the deep umami taste of the shutki, making it a flavorful and aromatic delicacy.
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Ingredients
- 8 pic dried fish
- 2 gm salt
- 4 tbsp mustard oil
- 2 pic dried red chilies
- 7-8 pic green chilies
- 10 colves garlic
- 2 pic onions
- 2 tbsp chopped coriander leaves
Instructions
- Finely chop the onions, garlic, and coriander leaves. Clean the dried fish and cut it into small pieces. Rinse the fish well and soak it in hot water for 10 minutes.
- Heat 2 tablespoons of mustard oil in a pan and sauté the chopped onions and garlic with a pinch of salt until they turn golden brown.
- Remove the sautéed onions and garlic from the pan and set them aside. In the same pan, add another 2 tablespoons of mustard oil and fry the pieces of dried fish on medium heat until they turn light brown. Be careful not to over-fry, as the fish can become tough.
- Roast the dried red chilies with a little salt and then mash them. Now, combine all the fried ingredients and mash them together by hand, ensuring the fish remains somewhat chunky. Mix in the chopped coriander leaves.
- Serve the shutki bhorta in a dish, garnished with coriander leaves.
Nutrition
