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Soak shutki fish in warm water for at least 30 minutes to remove excess salt and soften the texture. Drain and break into smaller pieces, discarding hard bones.
Change the soaking water once midway — this removes excessive salt and reduces the intensity of the smell.
Heat mustard oil in a pan until smoking. Fry onions until golden-brown. Add ginger-garlic paste and cook until the raw smell disappears.
Don't skimp on the onion frying — the caramelized base is what rounds out the aggressive flavor of shutki.
Add turmeric and chili powder, stir for 30 seconds. Add the soaked shutki pieces and green chilies. Mix well.
Keep the heat high at this point — you want the fish to fry in the masala, not just steam.
Add 0.25 cup water, cover, and cook on medium heat for 15 minutes, stirring occasionally, until the oil separates and the masala clings to the fish.
The bhuna is done when oil floats on top — this is the visual cue that the moisture has cooked off.
Taste before adding salt — shutki is already very salty. Serve hot with rice and sliced onion.
Pairing with plain steamed rice and fresh green chilies is non-negotiable — this dish demands simplicity around it.