Bangladeshi Shutki Bhorta with Steamed Rice

Rinse the shutki thoroughly under cold running water to remove any sand or impurities. Soak the shutki in hot water for 15 minutes, then drain and pat dry. Cut into small pieces.

Cook the basmati rice according to package instructions, typically by combining 2 cups of rice with 3.5 cups of water in a pot, bringing to a boil, then reducing heat to low, covering, and simmering for 15-18 minutes until water is absorbed and rice is tender. Let it rest for 5 minutes, then fluff with a fork.

Heat 2 tablespoons of mustard oil in a pan over medium heat. Add the soaked shutki pieces and fry for 5-7 minutes, stirring occasionally, until they are lightly browned and fragrant. Remove the fried shutki and set aside.

In the same pan, add the remaining 2 tablespoons of mustard oil. Add the sliced onion, chopped garlic, and green chilies. Sauté over medium heat for 8-10 minutes, stirring frequently, until the onions are softened and translucent.

Add the turmeric powder and salt to the pan with the sautéed aromatics. Cook for 1 minute, stirring constantly, to toast the spices.

Return the fried shutki to the pan. Using a wooden spoon or a potato masher, mash the shutki and aromatics together until well combined and the fish is broken down into a coarse paste. Continue to cook for another 5 minutes over medium-low heat, stirring occasionally, to allow the flavors to meld.

Serve the hot Shutki Bhorta immediately with the freshly steamed basmati rice.