Shutki shira – Bangladeshi dried shrimp stew
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A classic example of Bangladeshi home cooking, this shutki shira recipe combines umami-rich dried shrimp with the fiery fruity heat of the revered naga chilli. With potato, aubergine, pumpkin and spinach cooked in the broth, it is a hearty and healthy dish cooked without any fat whatsoever that's traditionally enjoyed during the summer. See the rest of Dina's Bangladeshi recipes here.
Ingredients
- 80g of dried shrimp
- 1 small red chilli , preferably naga but scotch bonnet can also be used as a substitute
- 4 garlic cloves , finely chopped
- 1/2 small onion , finely chopped
- 1 tsp ground turmeric
- 1/2 tbsp of chilli powder
- 1 tsp salt
- 250g of waxy potatoes , cut into 6cm pieces
- 250g of pumpkin , cut into 6cm pieces (you can also use squash)
- 250g of aubergine , cut into 6cm pieces
- 100g of spinach
Method
1
First, soak the dried shrimp in cold water for 30 minutes. Rinse thoroughly and drain, then set aside. Wash the spinach then gather together in a roll and roughly chop into 5cm segments. Set aside
2
Use a glove to handle the naga chilli as it is extremely hot. Take a sharp small knife and pierce the naga in the middle only once and set aside. Be careful not to remove the stem or pierce it too deeply as this will release too much heat into the stew
3
Pour 200ml of cold water into a large, deep saucepan. Add the onion, garlic, ground spices, salt and shrimp to the pan. Place a lid on and cook for 10 minutes over a high heat, stirring once halfway
4
Add the potato to the pan and top up with 250ml water. Stir once, then cover and cook for 10 minutes. Make sure the heat is kept high
5
Stir once again and cook for another 5 minutes. Add the pumpkin and aubergine then cover and cook for 2 minutes. Top up with a further 800ml of water, place the lid back on and cook for 5 minutes
6
After this time add the spinach and Naga chilli and gently press down so they are submerged under the liquid. Cover and cook for a final 10 minutes
7
Halfway through this final cooking time, give the broth a gentle stir and taste. Adjust seasoning if necessary. The broth should be hot, however if you prefer not to have it too hot remove the naga chilli at this point
8
Check the pumpkin is cooked through and, once ready, serve hot with boiled white rice
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Shutki shira – Bangladeshi dried shrimp stew
