Alternative names | Hutki shira, Hukoin Shira, Fukoin Shira, shutki shira |
---|---|
Type | Curry |
Course | Main course |
Place of origin | Bangladesh, India |
Region or state | Sylhet |
Main ingredients | Hidoil hutki, garlic, turmeric red chili and any seasonal vegetables |
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]
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]
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]
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]