Chapa shutki bharta is a famous bharta from North Bengal that has become popular in almost all parts of the country. The strong aroma of dried fermented putinas fish, the spiciness of raw chilies, the tang of onion and garlic, and the taste of mustard oil combine to make it a completely homely, yet hearty dish. The dish goes best with hot white rice.
Procedure
- Clean and wash the fish. If you want, you can remove the scales and extra thorns.
- Fry the flat dried fish in a dry pan over low heat until the aroma comes out. Some people fry it with a little oil, but the taste is stronger when fried dry. Remove from the heat, and let cool.
- Grind the fish well in a mortar or bowl.
- Grind the chiles, garlic, and salt together.
- Lightly crush the onion with a fork to release the juice.
- Combine all the ingredients together, and serve.
Notes, tips, and variations
- Open the doors and windows while frying the shutki because its aroma can be very strong.
- If you want, dry chilies can be used instead of raw chilies, which creates a different aroma.
- Adding a little more onion makes the bharta soft and juicy, while increasing the amount of garlic increases the spiciness.