Shutki Chingri with Eggplant (Sun Dried Prawns with Eggplants)

This recipe comes from Bangladesh. Specifically the southern coastal part. I feel Bengali cuisine today, as it is known, has diverged into three sub-families. There is the typical West Bengal cuisine, typified by aloo-posto, biuli/ arhar/ masur daal's, and other delicacies. I would class the center of gravity of this genre to the Rarh region, then there is the fusion cuisine of the Bengali's who migrated from East Bengal- the Bangal's, reminiscent of a lost homeland. Similar to West Bengal cuisine, over time this  is slowly morphing into the other Bengal (much like my family). And then there is Bangladeshi cuisine. Though having similarities in roots with the Bangal cuisine, it has over time developed into an independent form, with it's own nuances and characteristic tastes, spices and usage of vegetables and fish. When talking of Bengali food, like culture and society, people often gloss over the fact that food in Bangladesh is a category distinct from Bengali food in India.

This recipe is a recreation of a dried prawn side dish that my maid used to make back in Dhaka. Disclaimer-Best efforts aside, it's not as good as her version.


Ingredients (Serves 4):

• Shutki chingri (Sun dried prawns)- 250 gm
• Egglants- 2 (Chopped into small slivers)
• Onion- 1 large, chopped
• Garlic- 5 large cloves, chopped
• Ginger- 1/2 inch, chopped
• Red Chilli- 2
• Green chilli- 4, chopped
• Turmeric- 1 tsp
• Cayenne - tsp
• Salt- To taste (Add a little more than you normally do as the eggplant tends to bland down the dish and 
• Mustard Oil- 5 tbsp (I substituted with olive oil as I ran out)

Preparation (30 mins):

Heat 2 tbsp oil in a deep saucepan, throw in onions, garlic, ginger and the dried fish. Keep on high and continue turning over continuously till onions start becoming translucent.














In a separate container, mix chopped eggplants, turmeric, salt and cayene. Once the fish is near about done, sprinkle 2 tbsp oil and add the eggplants and red chilli's to the mix. Cook on high for 5 mins while constantly turning over.


















Throw in chopped green chilli's add remaining oil. Mix thoroughly and cover. Turn heat to low-medium. Cook for 15 mins or till you feel it's done.






Serve hot with rice.

Tips:

• This is a pretty strong flavoured dish. The eggplants in the mix not only add body to the dish but also tone down the strong fishy flavour. If you want to you could increase the proportion of eggplants in the dish.
• Another way to mask the strong fishy flavour is to use more onion and garlic. 

Pan Fried Koral

‘Koral’ or Bhetki as it is known outside Bangladesh is a sea fish with a dry, lightly oily flesh. I picked up this recipe from a colleague’s wife last week. Not only did she share her cooking tips with me, she was kind enough to pack the remaining fish for me – ‘You know poor bachelor who loves fish but has to subsist on Maggi and Top Ramen for most of the week.’ :)

The following is a modified formulation that I developed from the same.

Ingredients (Serves 4):

Koral- Whole, about 1 Kg-1 ½ Kg
Worcester Sauce
Dark Soy Sauce
One Lemon
Onions- 3 medium sized finely chopped
Garlic- 1 large clove shredded
Red chilli powder- 1 tsp
Basil- To taste
Ground Pepper- 2 tsp
Fresh pepper corns- 1 tsp
White oil – 4 tbsp
Sugar to taste
Salt to taste

Preparation:

Clean the fish and pierce its sides with a fork so that the marinade can be absorbed faster. Mix dark soy sauce, Worcester sauce, the lemon juice, garlic, salt, ground pepper, chilli powder and pour over the fish. Let it marinate for as long as possible (I kept it for 6 hours). Keep turning it after every hour.

Heat oil in a large non stick fry pan, add the onions and sauté till they are golden brown. Add sugar (The sugar caramelizes to give a lovely brown colour and overpowers the highlights of Worcester sauce and soy sauce in the marinade). Add the fish to the pan and keep on lowest possible flame. Do not add the remaining marinade immediately. Cover and let it simmer for ten minutes.

Turn fish over and cover. Keep repeating this exercise for an hour. In between keep adding the remaining marinade bit by bit so that the fish does not get too dry and stick to the pan. After about an hour the fish will be nicely done (To test if the fish is done or not pierce with a fork, if the fork comes off cleanly, then its done), Add ½ tst sugar to the mix, a little water if required, and remaining marinade. The gravy should be very thick but not burnt.

Roast pepper corns on naked flame and add to the fish. Sprinkle basil lightly. Cover and let it cook for another ten minutes. Serve hot.

Tips:

• You can serve this with wedges of lemon that your guests can sprinkle on. In this case I would recommend that you go light on the onions and garlic in the gravy.
• If you intend to have this as a main course for a traditional rice and fish Bengali dinner, then have a good dal as an accompaniment and maybe a dish like aloo- jeera as a prelude as this one does not have much of a curry. Also, make sure that the earlier dishes are not heavy on oil/ ghee, turmeric or spices as this would dull the sense of smell and the taste buds from appreciating it.
• Recommended dessert: Roast and grind a small cinnamon stick (1/4 inch) and a couple of coffee beans (instant coffee if you are like me. Scoop out vanilla ice cream in serving dishes. Lightly sprinkle with cinnamon and coffee powder. The bitter taste and sharp smell on creamy vanilla ice cream will help dispel all lingering fishy after taste and prove a nice contrast.
• Works wonders when accompanied by a dry white wine, candles and romantic oldies. ;)