Recipe

KESKI MAS HUTKI SATNI

AuthorHungry HijabiCategory, , DifficultyBeginner

A Bengali traditional dried fish satni that leaves you craving more and breathing fire...!

Yields6 Servings
Prep Time5 minsCook Time5 minsTotal Time10 mins
 1 Packet Keski Hutki
 2.50 tsp Chilli Powder
 1 cup Finely chopped Coriander
 68 Birds Eye Green Chillis
 1 Thinly Sliced Onion
 1 Bulb Garlic Thinly Sliced
 1 Red Chilli/ Naga/ Scotch Bonnett
 0.25 cup Oil
1

PREPARING THE HUTKI: Thoroughly wash the dried keski in several changes of water using a sieve. The aim is to discard any dusty parts that can be found in the packet.

2

Heat a tawa (or a non stick frying pan) and in three batches smoke the keski. You do not want to burn it, rather, crisp them up until golden brown. This will also help dry up the washed keski.

3

Put it in a bowl and to it add the chillies, coriander, chilli powder and your chosen fiery chilli pepper (naga/ bonnet/ red chilli).

4

In a frying pan, heat the oil and crisp up the onions and garlic.

5

Dry the keski on a kitchen towel and add to the mix.

6

Using your hands thoroughly mix the entire satin until it is all evenly mixed and combined.

7

Enjoy with hot white basmati rice and enjoy. It is very spicy. So you may need to sit with a few glasses of water. Alternatively cut back on the amount of chillies.

The first time i realised i was desperately craving hutki satni (a spicy, dried fish mix) was during the summer when i was expecting my first born and i was just non stop eating (no surprise there) all the way back in 2007. Living with mum meant i could pretty much eat what i wanted when i wanted. Living alone, was another story.

Hungry Husband knew, knowing that my cravings for this had to be fulfilled he popped over to our local Bengali grocery and picked up a ready made mix in a jar and advised me (especially when it was the first time I was without my family), that he got me something i could eat non stop, as and when i pleased and that i didn't even need to cook it, just add some spicy mash and fried onions. I tried it and i must say i did love it. It wasn't as close to mums recipe, and being in ajar it was probably full of other additives, but it sure did taste good! But we couldn't continue with this. It was addictive but not very healthy. With a face full of seriousness and eyes large, Hungry Husband solemnly said, “Lets go in the kitchen and learn to make this like our mums, it can't be hard.”

At that moment, I didn’t realise the power of his words, but looking back almost ten years down the road, his advice was gold. Particularly so now that my life is so intricately involved with food.

So he popped down to the local shop again and picked up some dried fish for us to conjure up a recipe.

I knew it contained chilli. So obviously (i am so string the obvious i added in all the chillies i could grab my hands on); I'm not so sure he was keen, but he patently kept quiet so i could just be all merry in my final months of pregnancy and satisfy my dried fish craving. The fun thing about chili is how incredibly versatile it is – and it appears that everyone has their personal chili recipe. I like mine hot as I'm sure you all can tell.

Some people like to add raw onions and some like to smoke their onions and then blend it in the blended. Because i love the sweet and spicy combination, i like to deep fry my onions as i feel it balances out the spiciness and sometimes the bitterness of the actual dried fish.

As for the actual hutki i think every bengali household just smokes it. Some people, very few people i know cook it in oil. I don't usually find my satnis to be oily so i opted for the smoking option.

All the other ingredients i added were optional so check out the recipe and let us know how you get on with it...

Ingredients

 1 Packet Keski Hutki
 2.50 tsp Chilli Powder
 1 cup Finely chopped Coriander
 68 Birds Eye Green Chillis
 1 Thinly Sliced Onion
 1 Bulb Garlic Thinly Sliced
 1 Red Chilli/ Naga/ Scotch Bonnett
 0.25 cup Oil

Directions

1

PREPARING THE HUTKI: Thoroughly wash the dried keski in several changes of water using a sieve. The aim is to discard any dusty parts that can be found in the packet.

2

Heat a tawa (or a non stick frying pan) and in three batches smoke the keski. You do not want to burn it, rather, crisp them up until golden brown. This will also help dry up the washed keski.

3

Put it in a bowl and to it add the chillies, coriander, chilli powder and your chosen fiery chilli pepper (naga/ bonnet/ red chilli).

4

In a frying pan, heat the oil and crisp up the onions and garlic.

5

Dry the keski on a kitchen towel and add to the mix.

6

Using your hands thoroughly mix the entire satin until it is all evenly mixed and combined.

7

Enjoy with hot white basmati rice and enjoy. It is very spicy. So you may need to sit with a few glasses of water. Alternatively cut back on the amount of chillies.

KESKI MAS HUTKI SATNI

Post a Comment

Scroll Up