Hutki shira

Hutki shira, Hukoin Shira, Fukoin Shira or shutki shira (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] The dish is famous in the Sylhet region of Bangladesh and it has many variations.^[4]

Etymology

Fermented fish is called hutki in Sylheti, Futki and Fukoin in North-Western (Sylhet), Hukoin in Beanibazar and Golapgong (Sylhet) and shutki in Bengali,^[5] 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^[6] 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.^[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]

References

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