Dryfish Bhuna/Shutki Mach Bhuna

Dryfish bhuna
A mixture of 2 dryfish,
Ribbon fish and bombay duck
Rich curry using lots of green chillies to lift the curry with its aroma and heat
Churi shuki and loitya shutki bhuna

Fancied shutki mach bhuna today! Used 2 types of Shutki, churi shutki and loitya shutki.

Yes that translated is dried fish, the infamous bombay duck and Ribbonfish! See Lets Talk About Bombay Duck

Shutki mach refers to varieties of dried freshwater or marine fish. The popular species of dried fish that are consumed in Bangladesh include loitya (commonly called Bombay duck), churi (or small-head hairtail), punti (or olive barb), and shrimps.
Sometimes, a mixture of Shutki is nice, and this always tastes good.

This version has no veg, just the combination of these 2 dry fish!

Reduce the chili powder if you want a mild curry but the green chillies are key to this recipe because of both its heat and flavour.

The addition of fresh tomatoes I find add a richness. I tasted bombay duck the first time with fresh tomatoes during my trip to Assam in 1997. I have never looked back. It adds a lovely flavour and taste.
Coriander powder in this bhuna adds an earthy depth. I prefer to add it in a bhuna style dry fish curry.

For that extra heat and real Bengali twist, a naga or scotch bonnet sliced in half and added with the tomatoes in the end makes it boom 👌


Take 1 whole large garlic bulb. Peel and slice thickly most of the cloves.
Save 4 cloves of garlic to grate or mince
1 tsp of turmeric powder
7 or 8 green chillies sliced
1/2 tsp of coriander powder
Quarter cup of veg oil
1 large onion sliced.
A handful of chopped fresh coriander
2 large tomato chopped
1 tbsp of chilli powder
1 tsp of salt


Soak the dry fish in hot water until they are pliable and easier to cut. Use scissors to trim and discard fins, then cut into 2 inch pieces, and wash thoroughly. Leave them to soak in cold water until no longer rigid. Drain and put aside. How To Clean Bombay Duck

In a pan, add the oil, and when hot, add the sliced onions and sliced garlic. Gently fry till the onions soften a little.

Now add the minced/grated garlic and 2 thirds of the tomatoes. Cover and cook for about 3 to 4 mins covered until the tomatoes have disintegrated.

Remove the lid and add half a cup of water. Add to this the spices, chilli, turmeric, and coriander powders.
Next, add the fresh slit green chillies, which are key to this recipe for their heat and aroma. Then add the salt. Stir well, then cover and cook for a good 5 mins, stirring often.

At this point, add a cup of water, cover, and cook down until the 2 thirds of the liquid has evaporated. Reduce heat. Add the remaing tomatoes and cover. Cook for a few more minutes. Taste for salt and check the dryfish breaks with just a little pressure or is soft to touch. Add the fresh coriander stir in and turn off the flame.

Let it sit for about 10mins for the oil to float and the fresh coriander to infuse.

Serve with hot boiled rice.

Other recipes with bombay duck in links below:

Bombay Duck Phura http://bombayduck phura

Bombay duck with potatoes Dried Bombay Duck With Potatoes

Bombay duck with okra http://bombay duck with okra

Copyright © 2020 – Papli Rani Dey
All Rights Reserved.

Leave a Reply