From the ebb and flow of the tide to the heat of the spices, Bangladeshi cuisine is complemented by the smoky tastes of shutki, dried, and fermented fish. The history and preservation methods of shutki are quite interesting. Shutki is a term used to describe fish that has been dried, salted, preserved, or fermented. Wanna know in detail? Well, let’s come with us as we discuss further!

Shutki is a term used to describe a variety of freshly caught fish that have been preserved in various ways such as smoked, sun-dried, and salted. The fish must be preserved for a number of days in order to completely dry out the juiciness of the fish flesh and have a long shelf life. Shutki preparations and cooking are characterized by a powerful (and sometimes unpleasant) smell.

Fish quickly spoils or turns rotten, unless an antidote is used to prevent the bacteria that cause spoilage. In the past, before refrigeration, canning, and other modern preservation methods were accessible, people from Bangladesh, South India, Sri Lanka, and many other countries employed methods like drying and fermentation to preserve fish. Even though there are many different methods of fish preservation nowadays, some people still prefer the flavor of dried and fermented fish.

You may have questions like – does chapa shutki means rotten fish? The answer is absolutely NO! Shutki is neither rotting nor rotted fish. Additionally, there are some people who believe shutki is just for people who cannot afford to purchase fresh fish.  However, the truth is that shutki has its own unique and strong flavor that plenty of food lovers crave! 

Let’s get to know about the fermentation or preservation process of chapa shutki or Chepa shutki. Chapa Shutki is basically a typical fermented fish that is semi-dried. Normally, dried fish is dried in the sun, while Chepa shutki is created by a semi-fermentation process.

The origin of chepa shutki is in Bangladesh’s Mymensingh district. Chepa shutki is prepared similarly to other dry fish with a lot of garlic and chili. Some like to use dry chili paste, which is made by soaking dry chilies and making a paste from it, but I find chili powder to be more convenient and simple to use. 

Yes, it smells unpleasant, but so do foods from a wide variety of other countries. And once you get fond of the mouth-watering and alluring flavor of chepa shutki, there is no way for going back!

In your neighborhood Bangladeshi or Indian groceries, you will easily get some dry or frozen chapa shutki. Other varieties of dried fish, such as the Southeast Asian Belacan, salmon, dried shrimp, etc. will work as an alternative to chepa shutki if you want to have this dish but are unable to find it.

Another reason why some people underestimate dried fish is that they think dried fish is not as nutritious as fresh fish! In terms of nutrition, dried fish is a unique source of minerals including calcium, iodine, zinc,  selenium, copper, and long-chain omega-3 fatty acids like docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). It also contains high-quality proteins and beneficial fatty acids.

I’m going to share my mother’s authentic dried chapa fish curry. I hope that this recipe will encourage everyone to cook the mouthwatering dish at their home, in an easy way. You can serve this dish as a side dish at any party. You can have this dry chapa fish curry with khichuri or plain steamed rice. Also, this dish can be served as a colorful dish on any party menu. Those who like a Bengali feast at a party they will definitely gonna end your dish by wiping it off. So, let’s jump into the recipe!