Hutki shira

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 has many variations.[5]

Hutki shira
Lotar hutki shira
Alternative namesHutki shira, Futki Shira, Hukoin Shira, Fukoin Shira, Shukoin shira or shutki shira (shira, shuru or jol)
TypeCurry
CourseMain course
Place of origin Bangladesh
Region or stateSylhet
Main ingredientsHidoil hutki, garlic, turmeric and any seasonal vegetables

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.

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.

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]

References
  1. "What is Bangladeshi cuisine? The classic spices, staples and desserts of Bangladesh". Metro (British newspaper). 22 Aug 2017. Retrieved 29 April 2020.
  2. "Mukhir Hutki Shira". Afelia's Kitchen. 11 Feb 2017. Retrieved 20 April 2020.
  3. ফিসফাস কিচেন- সিলেটী রান্না- বিলেতি রান্না. www.abasar.net (in Bengali). 30 Sep 2016. Retrieved 22 April 2020.
  4. শুটকি শিরা (সিলেটের রান্না). homechef.com.bd (in Bengali). 13 Mar 2019. Retrieved 22 April 2020.
  5. "Shutki shira – Bangladeshi dried shrimp stew". Great British Chefs. Retrieved 20 April 2020.
  6. "The 6 Seasons of Bangladeshi Cuisine". Great British Chefs. 8 March 2019. Retrieved 22 April 2020.
  7. "Lotia Cleaned 500g - BLOCK FISH - Fish". www.eurocross.co.uk. Retrieved 2020-05-08.
  8. "Hutki Shira". Indian Simmer. 18 Mar 2016. Retrieved 22 April 2020.
  9. "Mukhir Hutki Shira - Afelia's Kitchen". www.afeliaskitchen.com. 2017-02-11. Retrieved 2020-05-08.
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