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Dry fish Bharta.(Shotki)

Recipe by rabz of Dhaka, BD

This is a very famous side dish in Bangladesh & it is prepared in many ways It goes well with, boiled rice & daal or white pilou, It is also eaten with Chapli ( bread made out of rice flour) or Pantha bhaat ( boiled left over rice soaked in cold water).

Ingredients non vegetarian 4 servings

    • 4  dried fish.
    • 12 - 15 cloves of slivered garlic
    •  1 large chopped onion
    • 4 red whole chili
    • 1-2  tsp red chili powder( as hot as you like it)
    • 1/2 salt or adjust to your taste.
    • 5 tsbp oil. 
    * This stays in refrigerator for a week. This is eaten in small amount as it is quite hot.


    1. On open fire roast  the dry fish lightly, like you would do with Paya (totters) 
    2. Clean the fish many times  thoroughly under running water.
    3. Combine all except the oil in a blender with the fish & blend into a fine paste like thick batter.
    4. Heat the oil in a non stick pan & fry the paste for 10 -15 min till  the smell of dry fish is in the AIR &  it has reduced in amount by allowing oil to float on top.
    5. Remove from heat & bring out on a plate to serve 




    If u have a problem with the smell of dry fish just do Bakhoor ( perfume the house with oil essence on a lit up coal). That is what I usually do. Cheers.


    How do you make the smell of dry fish go from the house?It has a very strong smell to it.Thanks.