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Shutki shira

From Wikipedia, the free encyclopedia
Shutki shira
Lotar hutki shira
Alternative namesBengali: শুটকি শিরা, Hutki shira, Hukoin Shira, Fukoin Shira, futki shira
TypeCurry
CourseMain course
Place of origin Bangladesh
Region or stateSylhet
Main ingredientsHidoil Shutki, garlic, turmeric red chili and any seasonal vegetables

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]

Etymology

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Shutki 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

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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

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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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  1. ^ "What is Bangladeshi cuisine? The classic spices, staples and desserts of Bangladesh". Metro (British newspaper). 22 Aug 2017. Retrieved 29 April 2020.
  2. ^ a b c "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. Archived from the original on 8 January 2020. Retrieved 22 April 2020.
  4. ^ "Shutki shira – Bangladeshi dried shrimp stew". Great British Chefs. Retrieved 20 April 2020.
  5. ^ "The 6 Seasons of Bangladeshi Cuisine". Great British Chefs. 8 March 2019. Retrieved 22 April 2020.
  6. ^ "Lotia Cleaned 500g - BLOCK FISH - Fish". www.eurocross.co.uk. Retrieved 2020-05-08.[permanent dead link]
  7. ^ "Hutki Shira". Indian Simmer. 18 Mar 2016. Archived from the original on 2 November 2020. Retrieved 22 April 2020.
  8. ^ "Mukhir Hutki Shira - Afelia's Kitchen". www.afeliaskitchen.com. 2017-02-11. Retrieved 2020-05-08.
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