Shutki Chingri Bhorta is a classic prawn paste recipe that originates from Bangladesh. This dish is a great accompaniment to steamed rice and can be enjoyed as an entree.
- Debjani's Note
- A typical Sunday at Chatterjee Alam's place!
- Chingri Shutki Bhorta
- Shutki chingri Bhorta at a Ghoti bari!!!
- Here's how I make Shutki Chingri Bhorta at Debjanir Rannaghar!
- Recipe Card
- Bhorta/ Bhate/ Makha recipes from Debjanir Rannaghar!
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Shutki Chingri Bhorta is an uncommon dish among the Ghoti community, but I am an exception as I hold it close to my heart. It's a regular part of our Sunday lunch, which is a time for our nuclear family to come together. We are a family of working parents and a supportive toddler. I am a full-time ESG professional and a food writer and content creator. My husband is an architect. We, like many other families, cherish the few moments we have to spend quality time together. Although we would like to spend more time with our daughter, we often can't. That's why we reserve Sundays for just us. We crave a comforting family lunch, followed by an afternoon nap with our little one.
A typical Sunday at Chatterjee Alam's place!
As someone who frequently eats out for restaurant reviews, I crave homemade comfort food for Sunday lunch. My husband has always appreciated homemade meals, and our daughter enjoys spending exclusive time with us on Sundays. Cooking on Sundays is my preference, and I tend to make comfort food like boiled rice, daal, and a Bengali dish like Shukto or Shak bhaja or Bhorta. Today, I want to share the recipe for Shutki Chingri Bhorta (Dried Prawn Paste), a well-known Bengali dish that pairs perfectly with plain rice.
Chingri Shutki Bhorta
Bhorta is a dish that can be made with vegetables, fish, or meat, and it is mashed or pureed. It is a unique dish in Indian and Bangladeshi cuisine. In North India, it is called "Bharta," but in Bengal, it is known as "Bhorta." I personally love Bengali mash dishes, even though I am from West Bengal. Today, I will share a recipe that is popular among Bangals, who are Bengalis from Bangladesh. The recipe is for "Chingri Shutki Bhorta," which includes dry fish, a favorite among the Bangal community. Even those who love traditional Bengali food like me enjoy eating this dish.
Shutki chingri Bhorta at a Ghoti bari!!!
Maa doesn't allow Shutki Mach in my home located in North Calcutta. During my college and university years, I would ask my friends to bring it for me. Nowadays, I make it myself and savor every bite with rice. Mehebub also enjoys his serving of Shutki Bhorta.
Chingri Shutki Bhorta, a popular dish from Bengali cuisine, is a mouth-watering delicacy that is prepared with some of the most basic ingredients. The primary ingredient in this dish is Chingri Shutki or Dried Prawn which is known for its unique texture and flavor. However, the dish also includes other essential components such as onion, garlic, chili, and a few spices, which come together to create a taste that is both savory and spicy.
Here's how I make Shutki Chingri Bhorta at Debjanir Rannaghar!Print
Paraphrase Shutki Chingri Bhorta is a classic prawn paste recipe that hails from Bangladesh. It makes for an excellent accompaniment to steamed rice as a starter.
- 250g Chingri Shutki/ Dried Prawn (small size)
- 4 Onion
- 1.5 Tbsp. Garlic Paste
- ½ Tsp. Ginger Paste
- 3-4 Green Chili
- 3 Dried Red Chilli
- 1 Tsp. Salt or to taste
- 2 Tbsp. + 1 Tsp. Mustard Oil
- 1 Tbsp. Lemon juice
- Clean dried prawns properly before cooking.
- Wash under running water for 2-3 times followed by washing the shrimps in a bowl full of water.
- Now strain water from the prawns using your hand; as much as you can.
- Chop onions roughly.
- Heat oil in a wok and fry half of the onion crisply to make "Piyaj Beresta" (fried crisp Onion). Leave those aside.
- Now in the same oil fry, two dried Red chilies with the stem on for a minute or till the chilies change color.
- Strain fried chilies from the oil and leave aside.
- Now add washed dried prawns in the remaining oil.
- Start sauteing till water evaporates completely and the prawns started emitting aroma.
- Add remaining chopped onion, ginger and garlic paste and 2-3 green chilies.
- Cook for 8-10 minutes in low flame.
- Cook till the prawns along with onion cooked properly after adding salt.
- Now switch the flame off and give the fried prawn a rest of at least 15 minutes.
- Take cooked prawns along with fried onion, fried red chili and a dash of lemon juice along with little mustard oil in a mixer grinder.
- Make a smooth paste of it.
- Instead of mixer grinder, traditional "Shil Nora" or Shil Batta" can also be used.
- You can serve the Shutki Chingri Bhorta or Dried Prawn Paste as it is with rice. Else
- you can make small balls out of the paste like I did.
- Serve it with steamed rice with a side of green chili and a piece of lemon.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Fish
- Method: Cooking
- Cuisine: Bengali
- Serving Size: 50g
- Calories: 139
- Sugar: 3.4g
- Sodium: 513mg
- Fat: 6.7g
- Saturated Fat: 0.9g
- Carbohydrates: 9.1g
- Fiber: 1.7g
- Protein: 10.6g
- Cholesterol: 88mg
Keywords: shutki chingri bhorta recipe, prawn paste recipe, dried prawn recipe, bengali bhorta recipe, debjanir rannaghar
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Have you tried the Shutki Chingri Bhorta recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at firstname.lastname@example.org. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.