Recipe

ULTIMATE HUTKI SHIRA WITH PAK CHOI

Since Hungry Husband posted his step by step video of his hutki shira without oil last year, so many of you went crazy for it, tried it and loved it...

Yields6 Servings
Prep Time10 hrs
 7 Fewaror Hutki
 58 Baby Potatoes With Skin
 4 Pak Choi
 1012 Okra
 46 Mukhi (Bengali Edoes)
 810 Uri
 0.25 cup Katol Bisi (Jackfruit Seeds)
 68 Ayer Maas (quarter size cut)
 68 Hot Green Chillies
 1 Hot Naga or Scotch Bonnett
 1 tsp Turmeric
 1 tsp Coriander
 3 tsp Fine Sea Salt
 0.50 Water
 1 Grated Onion
 3 Cloves of Garlic
1

Prepare the fish by washing, draining and marinating with 1/2 tsp turmeric and 1/2 tsp salt and set aside.

2

In a medium to large pot add two cups of boiled water. Keep the flame on medium heat and add in onion, green chillies and all of the minced garlic with the salt and melt it. This will take approximately 10minutes.

3

Whilst the onion and garlic cooks, begin to prepare the hutki. There are different methods of cleaning hutki and i like my late mother in laws method. Under a running tap, hold the tail of the hutki and descale with your fingers running towards the head of the hutch. The water helps to descale. By eradicating the scales, you will be left with only the flesh of the hutki and it also prevents and bitter flavours in the hutki shira.

4

Add the hutki in a pan of the remaining water and begin to boil until the bone comes away from the hutki. Keep this fishy broth stock and disregard the bones.

5

Once the onions and garlic have disintegrated add the spices.

6

Once the onions and garlic have disintegrated, add the hard vegetables (Mukhi, potatoes and jackfruit) and continue boiling until they have softened. If need be add a little more water.

7

Once the hard vegetables have softened, add in all the soft vegetables (Uri, geresh, bak choi).

8

When the soft vegetables have softened add in the fish pieces for five minutes on medium heat.

9

Once the fish has turned white, add the hutki stock with the naga or scotch bonnet. Bring to the boil and simmer for a further 10 minutes.

10

Thats it. Its ready to serve with freshly prepared hot, white basmati rice. Remember you can continue to add water at any stage. Never add more than a cup, just enough to always keep the vegetables covered or else it may dry up later. I hope you all love this healthy fishy soup based dish Bengalis are a fan of. I know i sure do 🙂

A delicious, spicy fermented fish brith with lots of swimming vegetables. Its definitely a fat burning dish for sure!! Sure, everyone makes it and no doubt it's yummy but as subjective as it sounds his one is the best ! It's become an addictive favourite amongst the family every weekend and we change it up each time with the vegetables. This recipe has pak choi, katol bisi, mukhi, deresh, naga and uri. A good tip is to use Fewaror Hutki and not Futir Hutki. We were fortunate enough to have regular stash as the Father in Law tops it up a few times a year when he flies over to Bangladesh. For those who missed out on my husbands video, i have finally written it all down. And for you young ladies who get your old mamas cookin this, send me photos of you making this and your husbands too 🙂

Ingredients

 7 Fewaror Hutki
 58 Baby Potatoes With Skin
 4 Pak Choi
 1012 Okra
 46 Mukhi (Bengali Edoes)
 810 Uri
 0.25 cup Katol Bisi (Jackfruit Seeds)
 68 Ayer Maas (quarter size cut)
 68 Hot Green Chillies
 1 Hot Naga or Scotch Bonnett
 1 tsp Turmeric
 1 tsp Coriander
 3 tsp Fine Sea Salt
 0.50 Water
 1 Grated Onion
 3 Cloves of Garlic

Directions

1

Prepare the fish by washing, draining and marinating with 1/2 tsp turmeric and 1/2 tsp salt and set aside.

2

In a medium to large pot add two cups of boiled water. Keep the flame on medium heat and add in onion, green chillies and all of the minced garlic with the salt and melt it. This will take approximately 10minutes.

3

Whilst the onion and garlic cooks, begin to prepare the hutki. There are different methods of cleaning hutki and i like my late mother in laws method. Under a running tap, hold the tail of the hutki and descale with your fingers running towards the head of the hutch. The water helps to descale. By eradicating the scales, you will be left with only the flesh of the hutki and it also prevents and bitter flavours in the hutki shira.

4

Add the hutki in a pan of the remaining water and begin to boil until the bone comes away from the hutki. Keep this fishy broth stock and disregard the bones.

5

Once the onions and garlic have disintegrated add the spices.

6

Once the onions and garlic have disintegrated, add the hard vegetables (Mukhi, potatoes and jackfruit) and continue boiling until they have softened. If need be add a little more water.

7

Once the hard vegetables have softened, add in all the soft vegetables (Uri, geresh, bak choi).

8

When the soft vegetables have softened add in the fish pieces for five minutes on medium heat.

9

Once the fish has turned white, add the hutki stock with the naga or scotch bonnet. Bring to the boil and simmer for a further 10 minutes.

10

Thats it. Its ready to serve with freshly prepared hot, white basmati rice. Remember you can continue to add water at any stage. Never add more than a cup, just enough to always keep the vegetables covered or else it may dry up later. I hope you all love this healthy fishy soup based dish Bengalis are a fan of. I know i sure do 🙂

ULTIMATE HUTKI SHIRA WITH PAK CHOI

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