Shutki Begun o Kochu mukhi diye/ Dried Fish Cooked with Aubergine and Black Colocasia/ Taro

Tahiti, apart from being a friend, is a woman of substance who I look up to for reasons more than one. Her attachment to all things Bengali does not limit to art, culture and living, but also extends to culinary art. She is a store house of quintessential Bengali recipes (and many other kinds too!), a great cook and a person who is generous with food — be it sending over cooked goodies or sharing recipes. And she was the person responsible to introduce shutki (dried fish) to my husband and I. Just like our friendship, our love for Shutki continues. Professionally, Tahiti Ahmed, is an employee of San Jose (California, USA) School District.

Ingredients:

Shutki or Dried Fish (any variety of your choice)
Vegetables — Begun/ aubergine, Mukhi Kochu (Black Spicy Colocasia/ Taro), Alu/ potatoes (optional) — diced
Onion
Garlic
Tomatoes
Cilantro/ Coriander Leaves
Mustard Oil
Salt
Green Chillies
Chilli Powder
Turmeric Powder

Method:

You can use any dried fish (Shutki) of your choice. It could be of loitta, chhuri, rupchanda or anything else of your choice.
Wash the dried fish well and chop into small pieces. Drain the water properly.
Heat oil in a pan and add generous quantities of sliced onions, garlic paste, turmeric powder, and chilli powder (or green chillies chopped/ paste).
Fry them and add salt to taste. When the oil separates, add the dried fish.
Cook for a while and cover the pan.
Now add the chopped vegetables and stir in properly. Keep the cover on, but keep checking frequently to avoid scorching.
Add chopped tomatoes. Turn down the heat to slow cook. Since no water is added, make sure you stir frequently. In case the concoction gets too dry, sprinkle a little warm water.
When the fish and vegetables are cooked, stir in some small diced garlic, slit green chillies and finely chopped cilantro/ coriander leaves.
Turn off the heat, put the cover back and allow some standing time.
Serve with steamed rice.