Shutki and Begoon(Dry Fish and Brinjal)

This dish always reminds me of the time when I fooled my Father In Law into eating dry fish. He had a terrible cold and everything tasted bland to him. I decided to make him eat something spicy and what is better than shutki? But the problem was- He hated shutki. I added a lot of aubergine and made him think it was a spicy brinjal dish. The best part was that-He loved it!  We had a hearty laugh over this when I conveyed the truth to him.

What we call dry fish or bombay duck is a delicacy enjoyed by very few lucky ones.I will not say much about it but if you are an enthusiastic foodie then you should try it out and a secret tip:the chillier the better 😉 .There is a huge list of health benefits and I am in hope of attracting many admirers for this wonderful delicacy.

I really do hope you guys enjoy this! 🙂

Serves:3 Time:30 minutes

1. Dry fish(Lotka a.k.a Bombay Duck)- 50 grams(Around 4 pieces)
2. Brinjal- 250 grams
3. Turmeric powder- 1spoon
4. Chilli powder- 4 spoon
5. Salt- According to taste
6. Onion- 2 medium
7. Garlic- 10 cloves
8. Oil- 4 tbsp


1. Boil the dry fish in water for 5 minutes.
2. Wash and clean the dry fish thoroughly under running water.
3. Grind it and set it aside.
4. Pour some oil in wok.
5. Heat the oil and then add garlic.
6. Chop the onions finely and add to the heating oil.
7. Fry the onions for some time.
8. Add the grinded dry fish to the partially fried onions
9. Add salt, turmeric and chilli powder to the frying fish.
10. Fry for five minutes.
11. Chop the brinjals and add it to the fish.
12. Cover the wok and simmer it for at least 15-20 minutes till the brinjals soften.
13. Stir it occasionally till oil is released .
14. The shutki is cooked and ready to serve 🙂

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