Shutki shira (Bengali: শুটকি শিরা) 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 eastern Bengal, particularly in the Sylhet Division and neighbouring regions. It has many variations.[4]
 Lotar hutki shira | |
| Alternative names | Bengali: শুটকি শিরা, Hutki shira, Hukoin Shira, Fukoin Shira, futki shira |
|---|---|
| Type | Curry |
| Course | Main course |
| Place of origin |  Bangladesh |
| Region or state | Sylhet |
| Main ingredients | Hidoil Shutki, garlic, turmeric red chili and any seasonal vegetables |
Etymology
editShutki shira means fermented fish broth in Bengali. In Eastern Bengali, the voiceless postalveolar fricative has a tendency to debuccalize to a voiced glottal fricative in word-initial position, leading to terms such as Hutki shira also being popular. Alternative terms also include Hukoin shira, Fukoin shira and Futki shira.[5]
Variations
editHutki 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
editHutki 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
edit- ^ "What is Bangladeshi cuisine? The classic spices, staples and desserts of Bangladesh". Metro (British newspaper). 22 Aug 2017. Retrieved 29 April 2020.
- ^ 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. Archived from the original on 8 January 2020. 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.[permanent dead link]
- ^ "Hutki Shira". Indian Simmer. 18 Mar 2016. Archived from the original on 2 November 2020. Retrieved 22 April 2020.
- ^ "Mukhir Hutki Shira - Afelia's Kitchen". www.afeliaskitchen.com. 2017-02-11. Retrieved 2020-05-08.
External links
edit
Media related to Hutki Shira at Wikimedia Commons
