2 weeks ago

Five Dried Fish Dishes Beyond Bengal Worth Cooking This Week

People in Bengal love a food called 'shutki,' which means dried fish.

But did you know other parts of India enjoy dried fish too?

In Tamil Nadu, cooks make a tangy curry called Karuvadu Kuzhambu.

In Goa, people cook dry mackerel in a coconut sauce with special peppercorns.

In Tripura, dried fish is roasted and mixed with tomato and garlic to make a chutney.

In Kerala, dried shrimp is ground into a chutney powder with coconut that can last for weeks.

In Odisha, sun-dried fish is fried with mustard paste and eaten with rice.

Every state uses its own spices, so each dish tastes very different.

This story shows how one simple food can be loved in many different ways across India.

Key facts

Article focus: Five dried fish (shutki) dishes from Indian states beyond Bengal
Regions covered: Tamil Nadu, Goa, Tripura, Kerala, Odisha
Dishes: Karuvadu Kuzhambu, Goan Sukya Bangdyache Hooman, Shidol chutney, Unakka chemmeen chammanthi, Sukhua bhaja
Main ingredients: Dried seer fish, dry mackerel, dried shrimp, sun-dried fish, coconut, tamarind
Signature feature: Tirphal (Sichuan peppercorns) gives Goan cooking a sharp, unique aroma
Serving suggestions: Sukhua bhaja with pakhala (watery fermented rice); chammanthi used like podi with rice or dosa

telegraphindia.com · 2 weeks ago