 Lotar hutki shira | |
| Alternative names | Hutki shira, Hukoin Shira, Fukoin Shira, futki shira,Bengali:শুটকি শিরা |
|---|---|
| Type | Curry |
| Course | Main course |
| Place of origin |  Bangladesh |
| Region or state | Sylhet |
| Main ingredients | HidoilHutki,garlic,turmericred chili and any seasonalvegetables |
Hutki shira (Sylheti:ꠢꠥꠐꠇꠤ ꠡꠤꠞꠣ) 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 inBangladesh, particularly in theSylhet Division and neighbouringIndian regions. It has many variations.[4]
Hutki shira means fermented fish broth inSylheti. Alternative terms also includeHukoin shira,Fukoin shira andFutki shira.[5]
Hutki shirá varies with the availability of seasonal vegetables such asgourd leaves,radishes, andeddoe.[2]
The hidol fishhidoil mas orhidol mas is used traditionally, but lotia fish[6] may be substituted if hidol is unavailable.[citation needed]
A regional variation is the Sylheti recipemukir hutki shira, which uses eddoe or commonly knows as hairy potato (known in Sylheti as muki).[2]
Hutki shirá is typically made withhidol 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]
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