admin Shutki is a much-loved Bangladeshi delicacy of dried or fermented fish and prawns, and somewhat of an acquired taste. It’s cooked in a myriad of ways, however in the Sylhet region it’s incorporated into this stunning dish called shutki shira (shirameaning sauce). The umami taste of dried shrimp combined with the intoxicating fragrance of the fiery naga chilli and fresh vegetables in a light broth is both comforting and satisfying.
It’s a healthy and nourishing dish created with a combination of seasonal vegetables, which commonly includes potatoes and aubergine, and cooked without the use of any oil or fat. I used dried shrimp (which can be found in Asian stores) and mixed it with pumpkin, potatoes, aubergine, and spinach in this recipe. The naga is prized for its distinct scent as well as its heat, so look for one at Bangladeshi supermarkets. If you can’t get fresh naga, use a scotch bonnet chilli instead and keep it in for the last 10 minutes of cooking. If you serve it with steaming white rice, you’ll have a typical taste of Bangladeshi home food.
To begin, soak the dried shrimp for 30 minutes in cold water. Drain and rinse completely, then set aside. Wash the spinach, then roll it up into a roll and cut it into 5cm segments. Set aside some time
The naga chilli should be handled with gloves since it is incredibly spicy. Using a sharp tiny knife, pierce the naga once in the middle and set it aside. Remove the stem carefully and don’t pierce it too deeply, since this will release too much heat into the stew.
In a big, deep saucepan, pour 200ml of cold water. In a large skillet, combine the onion, garlic, ground spices, salt, and shrimp. Cover and simmer for 10 minutes over high heat, stirring halfway through.
Fill the pan halfway with water and add the potato. Cook for 10 minutes after stirring once. Maintain a high level of heat.
Cook for another 5 minutes, stirring once more. Cover and cook for 2 minutes after adding the pumpkin and aubergine. Replace the top and cook for another 5 minutes after adding another 800ml of water.
After that, carefully press down the spinach and Naga chilli until they are completely submerged in the liquid. Cook for a final 10 minutes covered.
Stir the soup gently halfway through the final cooking time and taste it. If required, adjust the seasoning. The broth should be hot, however if you prefer not to have it too hot remove the naga chilli at this point
Check the pumpkin is cooked through and, once ready, serve hot with boiled white rice
Equipment
