Mukhi or Taro goes so well with Shutki (dry fish). In that matter, any rooted vegetable goes well with shutki. For Sylhetis, shutki and shidol are rather emotions. Today I am going to share one such recipe that has always been our family favourite. This is an extremely popular dish in Barak Valley and many other parts of Assam. This dish is equally popular in Bangladesh as well, specially in Sylhet part.
In our family, we swear by shutki and shidol. Before moving to Bangalore these were kind of regular dishes. Now, far away from home, these dishes have almost become luxury. Nevertheless, I manage somehow to get my stock and actually not deprived of the food that runs in my veins. Through thick and thin, through health and illness, shutki and shidol has always been and should always be with us.
Many people get confused between Shutki and Shidol. While Shidol follows the fermentation process and is actually dry fermented fish, Shutki is simply dry fish. Also, when you cook, Shidol almost melts, whereas that is not the case with Shutki. Also, the fun part of cooking shutki and shidol is that you don’t need much of ingredients, the lesser the better. The idea is not to suppress their smell by any means.
Today’s dish is Mukhi Shutki and this can be prepared with Shidol as well. I love this with Shutki because when the Mukhi gets mushy and sticky, Shutki remains almost intact and this makes the combination truly interesting. While I have used Lotka Shutki for this dish, you can use any kind of dry fish available. Here’s how I prepare the dish.
- 500 gm mukhi (taro)
- 100 gm loitta / lotka shutki (dry bombay duck)
- 1 big onion, chopped
- 12-15 garlic clove, minced
- 4 green chilli, chopped
- 1/2 tea-spoon turmeric powder + few extra pinches to fry raw ingredients
- 1/2 tea-spoon red chilli powder
- 1/2 tea-spoon kashmiri red chilli powder
- 5 table-spoon mustard oil (1 + 1 + 3)
- 1.5 cup warm water
- salt, according to taste
- Chop the shutki into almost 1 inch pieces and soak in hot water for 5-10 minutes. Discard the water and keep shutki aside.
- Meanwhile, peel and wash the mukhis properly and chop them into round pieces.
- Boil water in a vessel and add mukhi. Over medium to high flame, boil for around 10 minutes. Immediately discard the water and wash the mukhi pieces with normal water thoroughly to stop the cooking process. Keep mukhi pieces aside.
- Heat 1 table-spoon oil in a pan and add shutki. Sprinkle some turmeric powder and stir fry for 2 minutes. Remove and keep aside.
- Again heat 1 more table-spoon oil and add mukhi. Sprinkle some turmeric powder and salt. Stir fry for 2-3 minutes, remove and keep aside.
- Now, heat the remaining oil and add garlic and onion. Sauté until the onion becomes translucent.
- Add mukhi, chopped green chilli, turmeric powder, red chilli powder, kashmiri red chilli powder and salt. Mix properly.
- Add water, give a quick mix and cover the lid. Lower the flame and cook until the mukhi is almost done.
- Now, add shutki and mix well again. Please note that as the shutki is already soft by this stage, avoid overcooking. Cover and cook for just 5 minutes and your Mukhi Shutki is done.
Serve hot with piping hot rice and if you are like me, you won’t need anything else along with it. Food that we have grown up eating, food that is native, food that has the essence of our land is always good and nutritious for us. Stay safe, stay at home and eat healthy. Good times are soon to come 🙂
Do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.