Hutki shira
Fermented fish curry
From Wikipedia, the free encyclopedia
Hutki shira (Sylheti: ꠢꠥꠐꠇꠤ ꠡꠤꠞꠣ) is a fermented fish curry made with seasonal vegetables, leafy greens, and fish or prawns.[1][2] It is cooked without oil or fat.[3] The dish is popularly eaten in Bangladesh, particularly in the Sylhet Division and neighbouring Indian regions. It has many variations.[4]
BangladeshLotar hutki shira | |
| Alternative names | Hutki shira, Hukoin Shira, Fukoin Shira, futki shira, Bengali: শুটকি শিরা |
|---|---|
| Type | Curry |
| Course | Main course |
| Place of origin | Bangladesh |
| Region or state | Sylhet |
| Main ingredients | Hidoil Hutki, garlic, turmeric red chili and any seasonal vegetables |
Etymology
Variations
Hutki shira varies with the availability of seasonal vegetables such as gourd leaves, radishes, and eddoe.[2]
The hidol fish hidoil mas or hidol mas is used traditionally, but lotia fish[6] may be substituted if hidol is unavailable.[citation needed]
A regional variation is the Sylheti recipe mukir hutki shira, which uses eddoe or commonly knows as hairy potato (known in Sylheti as muki).[2]
Preparation
Hutki shirá is typically made with hidol hutki, crushed garlic, pureed onion, potatoes, spinach, aubergine, red pepper, chili powder, salt, turmeric, and other seasonal vegetables that are available.[7] The fermented fish is first soaked in cold water, then placed in a large sauce pan or cooking pot with sliced onions, garlic, ground spices, salt, and shrimp. The mixture is then covered and left to cook over a high flame. Next, it is stirred as it continues to cook before pumpkin and aubergine are added. Sufficient water is added to form a broth. In the final step, Naga chili is added and the broth is given a gentle stir. The dish is often eaten over cooked rice.[8]
