A traditional Bengal fermented fish dish with a touch of A class - Mr Naga, savour the heat...
Yields5 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins
1Fresh Lotha or (Ibco/ Shahanas brand)
1Medium Prawns
1.50tspFine Sea Salt
1tspTurmeric
79Fewar Hutki
0.50Water
1Sliced Onion
1Bulb Minced Garlic
2tspChilli Powder
1tspCoriander Powder
1015Freshly Peeled Katol Bisi
0.25cupVegetable Oil
1tbsp1 HOT Naga or Mr Naga or Homemade Naga Pickle
1
PREPARE YOUR LOTHA: If you are using the frozen kind then defrost it in a bowl of warm water.
2
PREPARE YOUR PRAWNS. I peel the prawns and keep the tails on as i love the crunch on it and it also helps flavour the stock (fact: all the flavour is in the shells). Devein them, wash them, dry them, marinate them with 1/2tsp salt and 1tsp turmeric lightly and keep aside.
3
PREPARE THE HUTKI: Descale the small pieces of dried fish by running it under a running tap, holding the tale and using your fingers scrape towards the fish hutki head and the scales will quickly fall off. Discard the scales. discard the head also as its bitter. Once this is done i add 1 cup of water in a simmering pot and boil the hutki (5mins). The flesh may melt within the stock and the bones will separate. Just boil until boiling point and not for too long or else you will lose the flavour of the dried fish. On the top you may get foam scum which you can disgard. You need the stock so strain and keep aside.
4
THE BASE: Caramelise the sliced onion in a pot. To successfully caramelise you do not add salt in the beginning. Add salt straight after the onions begin to take the colour brown. This step takes approximately a good 15-20mins. Add salt. Rich deep brown onions is what you’re after. This is the most important stage of cooking this dish.
5
Add the garlic. Time for spices: chilli powder, kashmiri chilli powder which will give the lovely red colour and coriander powder.. My mother in law adds 1 small tsp rajah mild madras curry powder, this is optional. I don’t.
6
Keep stirring this fiery base sauce. If it catches add a bit of oil and some spoonfuls of the hutki stock. Do this imminently. Cook the sauce keep stirring and slowly add hutki stock. Back and forth back and forth until you have used up most of the hutki stock. Keep about half a cup of stock aside.
7
Add the lotha and stir and simmer for 20 minutes. You are almost there. Taste your salt and season more if needed. It is a bhuna (dry dish) so you probably will not need to add any plus hutki is naturally salty. At this point you can add katol bisi.
You will leave it to simmer for 10mins now, so put the lid on and let it simmer with the last half cup of hutki stock.
8
In a separate pan in some oil on high heat fry the prawns. This will give it a slight crispy texture. Prawns do not cook for long maybe 2mins max. Add this to the dish at the end and finish cooking this dish for 3-5 minutes more.
9
Finally the piece de resistance; add a dollop of Mr naga or fresh nagas. The smell and aroma is second to none! Enjoy after a few hours. p
I know it may sound bizarre but you have to let classic dishes like this mature. You must let the curry "bai" over night or a few hours. Enjoyed the best overnight.
10
When ready to eat enjoy with a lovely plateful of hot, white basmati rice and dont even dare grab water... just savour that delicious flavour 🙂
Hello Hungries,
Today's recipe is a classy dish of loth and prawns. Also featured on Hungry Husband's Page. Some say shutki and some say hutki. It was a random night and i was craving it so i made it with what i had in the fridge. All hutki dishes need heat and all i had at hand that evening was Mr Naga. And there it was... a stunning hot spicy lotha dish with Mr Naga. I had to share this one with you all.
I like to use the Shahana's and/ or Ibco brand. I have tried others and i wasn’t happy. Fresh lotha is the best for those who have time and good peeling hands. Sometimes it can be itchy stuff.If you are using fresh lotha, peel, and chop and boil it in salted water with turmeric until it reaches the boil (5mins). This will help prevent any itchy throat syndromes that sometimes lotha can give.
To garlic or not to garlic? This is optional. Depending where you are from Bangladesh you either add it or don’t add at all. I definitely love to add garlic because Hungry Hijabi LOVES garlic!
I buy all my prawns uncooked with the shell on as they are far more flavoursome.
You need good quality hutki. They call it medicine in the shops. I buy mine from Shadwell, Tower Hamlets, East London. The name is Fewaror hidol. It is used to flavour dishes and acts as a fish stock. Who adds fresh coriander to their Shiras? We sure don't. I don’t, Hungry Husband doesnt so on this one its totally up to you. Traditionally speaking coriander is used on almost 99% of bengali dishes except this one.
We love to let this ‘bai’ over night. And that simply means let the flavours amalgamate and marry and become whole and mature. Trust me, its amazing the next day. The sauce completely dries up and intensifies. Impress your in laws with this recipe of mine. That is why i cook this in the morning for the evening or cook at night for the next days lunch.
Enjoy and lick fingers. xxx
Ingredients
1Fresh Lotha or (Ibco/ Shahanas brand)
1Medium Prawns
1.50tspFine Sea Salt
1tspTurmeric
79Fewar Hutki
0.50Water
1Sliced Onion
1Bulb Minced Garlic
2tspChilli Powder
1tspCoriander Powder
1015Freshly Peeled Katol Bisi
0.25cupVegetable Oil
1tbsp1 HOT Naga or Mr Naga or Homemade Naga Pickle
Directions
1
PREPARE YOUR LOTHA: If you are using the frozen kind then defrost it in a bowl of warm water.
2
PREPARE YOUR PRAWNS. I peel the prawns and keep the tails on as i love the crunch on it and it also helps flavour the stock (fact: all the flavour is in the shells). Devein them, wash them, dry them, marinate them with 1/2tsp salt and 1tsp turmeric lightly and keep aside.
3
PREPARE THE HUTKI: Descale the small pieces of dried fish by running it under a running tap, holding the tale and using your fingers scrape towards the fish hutki head and the scales will quickly fall off. Discard the scales. discard the head also as its bitter. Once this is done i add 1 cup of water in a simmering pot and boil the hutki (5mins). The flesh may melt within the stock and the bones will separate. Just boil until boiling point and not for too long or else you will lose the flavour of the dried fish. On the top you may get foam scum which you can disgard. You need the stock so strain and keep aside.
4
THE BASE: Caramelise the sliced onion in a pot. To successfully caramelise you do not add salt in the beginning. Add salt straight after the onions begin to take the colour brown. This step takes approximately a good 15-20mins. Add salt. Rich deep brown onions is what you’re after. This is the most important stage of cooking this dish.
5
Add the garlic. Time for spices: chilli powder, kashmiri chilli powder which will give the lovely red colour and coriander powder.. My mother in law adds 1 small tsp rajah mild madras curry powder, this is optional. I don’t.
6
Keep stirring this fiery base sauce. If it catches add a bit of oil and some spoonfuls of the hutki stock. Do this imminently. Cook the sauce keep stirring and slowly add hutki stock. Back and forth back and forth until you have used up most of the hutki stock. Keep about half a cup of stock aside.
7
Add the lotha and stir and simmer for 20 minutes. You are almost there. Taste your salt and season more if needed. It is a bhuna (dry dish) so you probably will not need to add any plus hutki is naturally salty. At this point you can add katol bisi.
You will leave it to simmer for 10mins now, so put the lid on and let it simmer with the last half cup of hutki stock.
8
In a separate pan in some oil on high heat fry the prawns. This will give it a slight crispy texture. Prawns do not cook for long maybe 2mins max. Add this to the dish at the end and finish cooking this dish for 3-5 minutes more.
9
Finally the piece de resistance; add a dollop of Mr naga or fresh nagas. The smell and aroma is second to none! Enjoy after a few hours. p
I know it may sound bizarre but you have to let classic dishes like this mature. You must let the curry "bai" over night or a few hours. Enjoyed the best overnight.
10
When ready to eat enjoy with a lovely plateful of hot, white basmati rice and dont even dare grab water... just savour that delicious flavour 🙂
I’ve never cooked lotha like this before. I cook it without oil but today I fancied a change. I’m so glad I decided to try this recipe. Definitely a winner. Absolutely delicious. Thanks for sharing your recipes xx
6 Comments
Lily
I’ve never cooked lotha like this before. I cook it without oil but today I fancied a change. I’m so glad I decided to try this recipe. Definitely a winner. Absolutely delicious. Thanks for sharing your recipes xx
Hungry Hijabi
Oh really? I actually have never cooked it without oil, i think you may want to share your recipe with us too. Sounds intriguing 🙂
Fateha Valoir
Absolutely Lovvvvee the recipe! So easy to follow, and produced amazing curry. Thank you again sis! So helpful 🙂
Hungry Hijabi
This is my late mother in laws recipe. Hungry Husband is pleased you enjoyed it, alhumdulilah x
Sadia
Hello, I can’t see this recipe but can see others. I have subscribed. Is there anything else I need to do to make it visible? Thank you x
Shanaz
Hi
I cant veiw the lotha curry here.
Shanaz please help