Loitta Shutki with Eggplant Curry

    55 mins

    This is a very spicy dish of Shutki ( dried fish). Many people do not like Shutki for its strong smell, but those who do love shutki, consider this dish to be a favorite. It is served with plain white rice.

    4 people made this

    Serves: 7 

    • 10-15 Loitta Shutki
    • Water as needed
    • 1 cup Shim er bichi ( Shim seeds)
    • Vegetable oil as needed
    • 1/2 kg of egg plant cut into strips like French fries
    • 6 onions, sliced
    • 1 teaspoon of turmeric powder
    • 1 tablespoon of red chilli powder
    • 1.5 tablespoons of garlic paste
    • 1 teaspoon of cumin paste
    • Salt as needed
    • 8-10 green chillies sliced along the length in half

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Cut each of the shutki pieces into 3-4 pieces. Heat a tawa and toast the shutki pieces on the tawa.
    2. Wash the toasted shutki pieces with hot water. Do not rub the shutki pieces too hard, or else the shutki will melt.
    3. Heat the tawa again, and toast the shim er bichi (shim seeds). Set the seeds aside for cooling. Peel the skin off the toasted shim and boil the seeds in 1 cup of water.
    4. Heat 3 tablespoons of vegetable oil on a pan and fry the onion slices. Sprinkle the turmeric and red chilli powders, and pour in 2 tablespoons of water. Stir continuously as the garlic and cumin pastes are added along with salt. Cook until the water dries up a bit and the oil starts to float.
    5. Now add the boiled shim er bichi ( shim seeds) and sliced eggplants. Cook until the spices are mixed well with the seeds and eggplant slices and oil continues to simmer on top.
    6. Add the shutki pieces and pour in 3-4 cups of water.
    7. Add the green chillies when bubbles start to form.
    8. Lower the heat and put the lid on for 10-15 minutes.

    Serving suggestion

    Serve with plain white rice.

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    Reviews in English (1)


    It was good, but eggplant takes away from the taste of the Shutki. I will not add eggplant next time.  -  16 Jan 2016