Description
The ultimate umami bomb. A mash made from 'Chepa Shutki' (semi-fermented, earth-potted dried small fish), heavily garlic-laced and fiery hot. Warning: Intense odor.
Restaurants serving Chepa Shutki Bhorta
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Chepa Shutki(Fermented dried fish)
- Garlic(Lots)
- Dried red chili
- Red onion
- Mustard oil
Instructions
- Wash pungent fermented fish, fry with oil and garlic until it melts.
- Pound into a paste with massive charred chilies.
Learn more Spice, substitutes, tips
Key spices
Garlic、Red chili
Substitutes at Japanese supermarkets
Anchovy paste, Kusaya (Japanese fermented fish)
Pairing
White Rice(will empty the rice pot)
Trivia
Cooking it fills the house with fish odor; ventilation is vital. The Bengali DNA's equivalent of Surströmming.
Eating tips & etiquette
Take a tiny amount and rub it onto rice. The pungent odor translates into 'supreme shellfish umami' in your brain, making you unstoppable.
Allergen
Fish