Shidol chutney
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A pungent chutney of fermented shidol fish, roasted and mashed with chillies, garlic and mustard oil, loved by Bengali households in Tripura.
Region: Tripura (also the Barak Valley of Assam)Occasion: Everyday side dishTime: 20 minServes: 4Non-vegetarian
Ingredients
- 8–10 shidol (fermented puthi fish), washed
- 8 garlic cloves
- 6–8 green or dried red chillies
- 1 onion, chopped
- 2 tbsp mustard oil
- A handful of coriander leaves
- Salt to taste
Method
- Wrap the shidol, garlic and chillies in a banana leaf and roast on a hot pan or over the flame for a few minutes, or fry them lightly in a little mustard oil.
- Remove any bones and pound everything together in a mortar or on a grinding stone.
- Add onion, coriander, salt and the raw mustard oil and mix well.
- Serve a small amount with hot rice.
History
Shidol is a fermented fish made by Bengali communities of Tripura and the neighbouring Sylhet region, similar to the berma of Tripuri cooking.
Significance
Shidol chutney is a favourite of many households in Tripura, eaten in small amounts to add strong flavour to a rice meal.