Loiyta Shutki is a bold, aromatic Bengali dish made with dried loitya fish (Bombay duck) cooked into a spicy, dry curry with onions, garlic, and chilies. This pungent delicacy is a love-it-or-hate-it affair, cherished in Bengali homes for its intense flavor and nostalgia. Growing up in our bustling home, the smell of shutki frying was a signal of something special. Ma would say, “Shutki khao, mon khushi hobe,”—eat shutki, it’ll make your heart happy. I’d watch her transform the dried fish into a dish that brought everyone to the table, despite its strong aroma. Today, I’m sharing her recipe, woven with memories and love, to guide you through this authentic Bengali classic with a storytelling touch.
A Memory from My KitchenIn our old house by the Hooghly, shutki days were an event. Ma would pull out the dried loitya fish from a tin, its sharp smell filling the air. “Ektu gondho, kintu shwad apurbo,” she’d laugh—smells strong, but tastes divine. Neighbors might wrinkle their noses, but in our home, Loiyta Shutki was a treat, especially on chilly evenings with rice or panta bhaat. I’d sit by her, fascinated as she roasted the fish over a flame to bring out its flavor. This dish is not just food—it’s a piece of our heritage, bold and unapologetic. Let’s cook it together, with a sprinkle of patience and a lot of heart.
IngredientsFor the Loiyta Shutki:
- Loiyta shutki (dried Bombay duck): 100g (about 8–10 pieces)
- Onions: 2 large, finely sliced
- Garlic: 8–10 cloves, finely chopped or pasted
- Green chilies: 4–5, slit or chopped (adjust to taste)
- Dried red chilies: 2–3, whole
- Turmeric powder: ½ tsp
- Red chili powder: 1 tsp (adjust to taste)
- Kashmiri red chili powder: ½ tsp (for color, optional)
- Mustard oil: 4–5 tbsp
- Salt: to taste (use sparingly, as shutki is salty)
- Hot water: ½ cup (for soaking)
Optional Additions:
- Potatoes: 1 medium, cut into small cubes
- Eggplant: 1 small, cut into small cubes (optional, for texture)
Step-by-Step Recipe for Loiyta Shutki
Step 1: Preparing the ShutkiLoiyta shutki has a strong smell, but proper preparation tames it while keeping its unique flavor. Ma’s trick was to handle it with care and a little extra love.
- Clean the Fish: Check the dried loitya fish for any dirt or debris. If needed, gently scrape off any scales or impurities with a knife. Break the fish into 2–3 inch pieces for easier cooking. “Choto kore bhangle ranna sohoj,” Ma would say—smaller pieces make cooking easier.
- Roast the Shutki: Heat a dry tawa or pan on low flame. Lightly roast the shutki pieces for 1–2 minutes on each side until they turn slightly crisp and the aroma intensifies. This step reduces the raw smell. Be careful not to burn them—keep the flame low.
- Soak the Shutki: Place the roasted shutki in a bowl and pour ½ cup of hot water over it. Let it soak for 10–15 minutes to soften slightly and reduce saltiness. Drain the water and pat the fish dry with a kitchen towel. Set aside.
Step 2: Prepping the VegetablesThe vegetables add balance to the shutki’s bold flavor. Ma loved adding potatoes for heartiness, and sometimes eggplant for a soft bite.
- Chop Everything: Finely slice the onions, chop or paste the garlic, and slit or chop the green chilies. If using potatoes or eggplant, cut them into small cubes for quick cooking. “Choto choto kato, shutki’r shathe mishe jabe,” Ma would advise—cut small, so it blends with the shutki.
- Set Aside: Keep all ingredients ready, as shutki cooks fast, and you don’t want to scramble mid-cooking.
Step 3: Frying the ShutkiFrying the shutki in mustard oil is what gives this dish its soul. The kitchen will smell, but oh, the flavor is worth it!
- Heat the Oil: In a kadai or deep frying pan, heat 4–5 tbsp mustard oil until it smokes lightly, then lower to medium heat. Mustard oil is key for that authentic Bengali taste. “Tel gorom na hole shutki bhalo bhajbe na,” Ma would say—hot oil makes the shutki fry well.
- Fry the Shutki: Add the soaked and drained shutki pieces to the hot oil. Fry for 2–3 minutes, stirring gently, until they turn golden and crisp. Remove with a slotted spoon and set aside. Don’t overfry, or they’ll become too hard.
Step 4: Cooking the BaseThis is where the magic happens—spices and aromatics come together to create a fiery, flavorful base.
- Temper the Oil: In the same kadai with the remaining oil (add a little more if needed), add the dried red chilies and let them sizzle for 10 seconds. Add the chopped garlic and fry for 30 seconds until fragrant. Be careful not to burn it.
- Add Onions: Toss in the sliced onions and fry on medium heat for 6–8 minutes until golden brown. Stir often for even cooking. “Peyaj brown holei shwad asbe,” Ma would say—brown onions bring the flavor.
- Add Spices: Stir in the turmeric powder, red chili powder, Kashmiri red chili powder, Add a splash of water (1–2 tbsp) to prevent the spices from burning. Cook for 2–3 minutes until the oil separates from the masala.
Step 5: Adding Vegetables (Optional)If you’re using potatoes or eggplant, now’s the time to add them. They soak up the spices and make the dish heartier.
- Cook the Veggies: Add the cubed potatoes (and eggplant, if using) to the kadai. Sprinkle a pinch of salt and stir well to coat them in the masala. Cover and cook on low heat for 8–10 minutes, stirring occasionally, until the potatoes are almost tender. Add a splash of water if it gets too dry. “Aloo shiddho hole shutki dalo,” Ma would remind—add the shutki once the potatoes are cooked.
Step 6: Bringing It All TogetherNow, let’s combine the shutki with the masala for that final burst of flavor.
- Add the Shutki: Gently mix the fried shutki into the kadai. Add the slit green chilies and sugar (if using). Stir carefully to coat the shutki in the masala. Cook on low heat for 3–4 minutes, letting the flavors meld. If it’s too dry, add 1–2 tbsp water, but keep it a dry curry—not watery.
- Taste and Adjust: Shutki is naturally salty, so taste before adding more salt. Adjust chili or sugar to balance the heat.
- Finish and Garnish: Turn off the heat. Sprinkle chopped coriander leaves if you like,( never at our home!) though Ma often skipped this to let the shutki shine. Let the dish rest for a few minutes to settle the flavors.
Step 7: Serving the ShutkiServe Loiyta Shutki hot with steaming white rice or panta bhaat (fermented rice) for a true Bengali experience. The crispy fish, spicy masala, and soft veggies create a bold, satisfying bite. “Bhaat-e ektu jor kore mishiye khao,” Ma would say—mix it well with rice and eat heartily. Pair it with a side of dal or a slice of lime to cut through the richness.
Tips from My Kitchen
- Tame the Smell: Roast and soak the shutki to reduce its strong aroma. Open a window or use a kitchen exhaust fan while cooking!
- Good Shutki: Choose good-quality loitya shutki—look for firm, dry pieces with no mold or damp spots. Store in an airtight container.
- Spice it Your Way: Adjust green chilies and red chili powder to your taste. Shutki loves heat, but you can keep it mild.
- Veggie Options: Potatoes and eggplant are classic, but you can skip them for a pure shutki experience or add Shim for variety.
- Oil Matters: Mustard oil is non-negotiable for that authentic flavor. Heat it well to reduce pungency.
A Dish That Tells a StoryCooking Loiyta Shutki takes me back to those evenings when Ma’s kadai worked its magic, turning dried fish into a dish that sparked joy and debates at our table. It’s not for everyone, but for those who love it, it’s pure comfort. I hope this recipe brings a taste of my Bengali home to yours, with all its bold, unapologetic charm. So, light up your stove, embrace the aroma, and cook with love. As Ma would say, “Shutki khao, bhalo thako”—eat shutki, stay happy!
