How to cook shutki in Bangladeshi way?

You didn’t state what “didn’t come out right”, the only thing that could cause this dish to go south or any dried fish dish is not rinsing and re-hydrating properly. This recipe is a standard base and can be ajusted by adding fresh cut vegetables (eggplant, broad beans) when you fry the onion/garlic. By thia addition it will help keep from over cooking the onion/ garlic which if overcooked will become bitter and upset the balance of flavor. If eggplant is added remember it is like a sponge so keep extra oil at hand if the frying process drys up on you. A tip, you’re not making fried chicken, the oil does not have to be screaming hot, medium high heat will do, take you time and enjoy.

Doi Shutki

Ingredients:

Shutki(Dried fish)
Tok Doi(Yogurt)
Sorsher Tel / Any cooking oil
Piyaj Bata(Grated Onion)
Lanka Bata(Grated Chilli, Green/Red Both)
Salt & Sugar to taste
Ginger/Garlic Paste
Garam Masala

Prep:
* Take handful of Shutki, wash with warm water, wash repeatedly..keep it aside for 10min..grind the shutki in a grinder, pour it in a bowl.

* Mix 3 Tbs Doi, 1 Tbs Garlic, 1tbs Ginger, salt & sugar and keep the mix for 5 min.

* Take a frying pan put oil in it..when hot pour the onion paste and fry it, add 1 clove of chopped garlic and pour the mix fry till the oil separates from the mix.

* Try to make a dry gravy..and add red chilli power if you like it hot, add garam masala and mix well.

* You can add brown fried potato cube as a filler

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