5 Classic Dry Fish Recipes from Bengal - A Flavorful Journey of Tradition
Share
Dry fish, known locally as shutki, holds a cherished place in Bengali cuisine, especially among communities in East Bengal and coastal regions. With its bold aroma and deeply umami taste, dry fish isn’t just a source of protein - it’s a cultural icon. If you run a Shopify store offering traditional Bengali groceries or dry fish products, featuring these classic recipes can help connect your customers to heritage-rich meals that are simple, authentic, and unforgettable.
Here are 5 timeless Bengali dry fish recipes that deserve a spot in every foodie’s kitchen
1. Shutki Bhuna (Spicy Dry Fish Fry)
This dry fish stir-fry is a classic preparation where small shutki like loitta (bombay duck) or chhuri (ribbon fish) are sautéed with mustard oil, onions, green chilies, and garlic paste. It’s spicy, pungent, and best served with plain rice. It’s often cooked till the fish becomes crispy, giving it a lovely texture that balances the soft onions and fiery masala.
2. Nona Ilish Shutki Curry (Salted Hilsa Dry Fish Curry)
A royal cousin of fresh hilsa, the salted version of Ilish is stewed in a light mustard-based curry with eggplants and potatoes. The mustard paste adds a pungent bite while the hilsa brings a rich, oily depth. A drizzle of raw mustard oil at the end completes the authentic experience. A perfect dish for those who love bold and aromatic flavors.
3. Chingri Shutki with Lau (Dry Shrimp with Bottle Gourd)
One of the most beloved Bengali household combinations, this dish features dry prawns (chingri shutki) cooked with diced bottle gourd (lau), green chilies, and garlic. The mild sweetness of the gourd beautifully complements the intense taste of dried shrimp. It's nutritious, simple, and low in spice - ideal for a light, comforting meal.
4. Shutki Shorshe Bata (Dry Fish in Mustard Paste)
This recipe is a fiery delight where dry fish is simmered in a pungent mustard and chili paste, with turmeric and mustard oil. It’s not for the faint-hearted - the sharp flavor profile is truly bold, but deeply satisfying. This dish is often paired with steamed rice and a slice of lemon to balance the heat.
5. Dry Fish Pulao (Shutki Polao)
A creative fusion of dry fish and fragrant rice, this pulao is made with sautéed dry fish, whole spices, onions, and basmati rice. Fried dry shrimp or loitta is commonly used for its strong taste and aroma. It’s a one-pot meal perfect for festive days when you want to serve something different yet rooted in tradition.