Posted on: October 1, 2018 Posted by: Deepsikha Comments: 0

Since ancient time drying food has been considered as the best form of food preservation. This method is mainly applied to those foods which are delicate and deteriorate easily. Fish is one of those kind and hence has been best preserved by drying. Their are many ways of drying fish – air drying, sun drying, smoking or wind drying – and once it’s dried, in local Bengali, we call it “Shutki”.

Along with many other parts of India, dried fish is a widely consumed food in the Eastern and Northeastern part of India. There is a huge variety of dried fish available in the markets – and one of them, which is very famous, is Chingri Shutki. You can just use it as many ways as possible – add it in any simple veg curry and it will enhance the taste and flavour, roast it and mix with onion and chilli and use it as a side dish or you can make a proper dish by keep it as the main ingredient.

I am madly in love with Shutki and Chingri Shutki is one of my favourites. Today I am going to share one of the most popular recipes of Chingri Shutki and it’s called “Chingri Shutki Chutney”. It’s spicy, crunchy and full of flavours.


  • 200 gms Dried Prawn
  • 1 big size onion chopped
  • 7-8 garlic cloves, minced
  • 1 tea-spoon grated ginger
  • 3-4 green chillies chopped
  • 1/2 tea-spoon red chilli powder
  • 1/2 tea-spoon cumin powder (jeera)
  • 1/2 tea-spoon coriander powder (dhaniya)
  • 2/3 pinches of turmeric powder (haldi)
  • 2-3 table-spoon mustard oil
  • salt (according to taste)


  • Wash the dried prawns and drain the water.
  • Heat 1 table-spoon oil in a pan and shallow fry the dried prawns until they leave a strong aroma. Once it’s done, remove from the pan and keep aside.
  • Heat oil again and add chopped onion and minced garlic. Sautè until the onion turns golden brown.
  • Now, add chopped green chillies, grated ginger, turmeric powder, cumin powder, coriander powder and red chilli powder and stir well. Sprinkle some water and stir until the water gets evaporated. This way your spices will get cooked well.
  • Pour the fried dried prawns into the mixture and add desired salt. Stir well.
  • Add 1/2 cup of hot water and cover the lid of the pan.
  • Cook in lower flame for 8-10 minutes or until the fish gets cooked properly and the water gets evaporated.
  • Your Chingri Shutki Chutney is ready to be served now.

Serve it with hot steamed rice. You can also use it as a side dish and have it with dal (lentils) – mainly masoor dal. This is definitely not for the faint-hearted people. You are going to fall in love with it if spicy food is your thing and obviously, if you are a non-vegetarian 🙂


Do try this dish and drop a comment telling how you like it. Happy eating!


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