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Chyapa Shutki Bharta

__notoc__ Chapa shutki bharta is a famous bharta from North Bengal that has become popular in almost all parts of the country. The strong aroma of dried fermented putinas fish, the spiciness of raw chilies, the tang of onion and garlic, and the taste of mustard oil combine to make it a completely homely, yet hearty dish. The dish goes best with hot white rice.

Source and licence

"Chyapa Shutki Bharta" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Chyapa_Shutki_Bharta, revision 4630282), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Chyapa_Shutki_Bharta&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4630282

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Associated with Bengali by a tradition spanning countries: Bengali (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Clean and wash the fish. If you want, you can remove the scales and extra thorns.
  2. Fry the flat dried fish in a dry pan over low heat until the aroma comes out. Some people fry it with a little oil, but the taste is stronger when fried dry. Remove from the heat, and let cool.
  3. Grind the fish well in a mortar or bowl.
  4. Grind the chiles, garlic, and salt together.
  5. Lightly crush the onion with a fork to release the juice.
  6. Combine all the ingredients together, and serve.