Hutki shira
Alternative names | Hutki shira, Hukoin Shira, Fukoin Shira, Shukoin shira or shutki shira (shira, shuru or jol) |
---|---|
Type | Curry |
Course | Main course |
Place of origin | Bangladesh India |
Region or state | Sylhet |
Main ingredients | Hidoil hutki, garlic, turmeric and any seasonal vegetables |
Hutki shira, Futki Shira, Hukoin Shira, Fukoin Shira, Shukoin shira or shutki shira (shira, shuru or jol) (depending on different towns) , 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][4] The dish is famous in the Sylhet region of Bangladesh and India and it has many variations.[5]
Etymology[]
Fermented fish is called hutki in Sylheti, Futki and Fukoin in Jogonathpur (Sylhet) , Hukoin in Beanibazar (Sylhet) and Shukoin or shutki in Bengali,[6] while shira (Bengali: Jhool) means broth. Thus, hutki or variants shira, shuru or jol means the broth of fermented fish.[citation needed]
Variations[]
Hutki shirá 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[7] may be substituted if hidol is unavailable.[citation needed]
A regional variation is the Bengali recipe mukhir hutki shira, which uses eddoe or commonly knows as hairy potato (known in Bengali as mukhi or 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.[8] 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.[9]
See also[]
- Delicacy
References[]
Wikimedia Commons has media related to Hutki Shira. |
- ^ "What is Bangladeshi cuisine? The classic spices, staples and desserts of Bangladesh". Metro (British newspaper). 22 Aug 2017. Retrieved 29 April 2020.
- ^ Jump up to: a b c "Mukhir Hutki Shira". Afelia's Kitchen. 11 Feb 2017. Retrieved 20 April 2020.
- ^ ফিসফাস কিচেন- সিলেটী রান্না- বিলেতি রান্না. www.abasar.net (in Bengali). 30 Sep 2016. Retrieved 22 April 2020.
- ^ শুটকি শিরা (সিলেটের রান্না). homechef.com.bd (in Bengali). 13 Mar 2019. Retrieved 22 April 2020.
- ^ "Shutki shira – Bangladeshi dried shrimp stew". Great British Chefs. Retrieved 20 April 2020.
- ^ "The 6 Seasons of Bangladeshi Cuisine". Great British Chefs. 8 March 2019. Retrieved 22 April 2020.
- ^ "Lotia Cleaned 500g - BLOCK FISH - Fish". www.eurocross.co.uk. Retrieved 2020-05-08.
- ^ "Hutki Shira". Indian Simmer. 18 Mar 2016. Retrieved 22 April 2020.
- ^ "Mukhir Hutki Shira - Afelia's Kitchen". www.afeliaskitchen.com. 2017-02-11. Retrieved 2020-05-08.
- Sylheti cuisine
- Curry dishes
- Fermented fish