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Posted by on May 24, 2014 in Fish | 0 comments

Chepa Shutki Biran / Chepa Shutki Bhuna



Chepa shutki is a semi dried traditional fermented fish. Usually dry fish is baked under sun, but Chepa shutki is made with semi fermentation.  It is origin to Mymensingh district of Bangladesh. Like other dry fish chepa shutki is cooked with lots chilli and garlic. Some likes to use dry chilli paste(to soak dry chilli and make paste of it), but I find chilli powder more easy and handy. Enjoy.


  • 6 Chepa shutki(dry fish)
  • 1 and ½ cup onion(chopped)
  • 3 tbsp galic(chopped)
  • 3 tbsp chilli powder (or to taste)
  • ½ tsp turmeric
  • 1/3 cup oil
  • Salt to taste





How to make:

  1. Wash Dry fish, remove the scale and cut off head: keep aside the fish
  2. Heat oil till it becomes smoky hot and add fish. Stir it, fish will melt down.
  3. Add onion, garlic and salt; cook for 2 minutes.
  4. Add turmeric and chilli powder; cook till oil comes out.
  5. Enjoy Chepa Shutki Biran / Chepa Shutki Bhuna with steamy hot rice.

Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

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