Shutki, or dried, cured fish, can be a polarising subject among Bengalis. To generalise, people from East Bengal (present day Bangladesh) love shutki in all its stinky glory, while people from West Bengal find the very idea repulsive. In a modern world where more and more people are discovering the nuances of smelly fermented, cured, food—blue cheese, stinky tofu, lutefisk, kimchi, axone—perhaps it is time to revisit our own past and give shutki a chance.

This dish, hot and loaded with garlic, is a very accessible gateway into the delicious world of dried fish and meat. We hope you give it a try.
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🥘 RECIPE WITH INGREDIENT LIST 📝
https://www.bongeats.com/recipe/shutki-machh-bata
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