Hutki Shira

Hutki Shira is a very popular dish in Sylhet, Bangladesh. Hutki which also goes by the name of Shutki and Hokoin for some, is fermented fish. They are dried in the sun and when ready to use, they are descaled, washed and either roasted or boiled in water.

Hutki Shira is the healthiest curry you can eat as it's more soup like than a curry. Normally, in a curry you would start by adding oil/ghee/butter and herbs. Whereas, hutki shira is made only using water and fish broth. I used hidol hutki in my curry but you can choose your favourite.

There are many combinations that you can use in this curry and many vegetables you can add. Here's a few ideas:

1. lotha (roots of Taro plants, often available frozen and cut from the Asian supermarket) prawns and *khatol bissi (seeds from jackfruit) (optional)*

2. Butternut squash, carrot, baby potatoes, lotha (roots of Taro plants), prawns, fish

3. Lotha, muki (edoes), baby potatoes, baby prawns, aurbergines, khatol bissi.

4. Uri (runner beans), lotha and potatoes

5. Potatoes and mula (white radish) with leaves of your choice

Additionally, you can also add leaves. I added spinach leaves in mine which is available in both English and Asian supermarkets but you can also add laow (bottle gourd) fatha, white radish leaves and khodu (pumpkin) fatha and more.

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Now.. the fool proof recipe! This makes a huge batch so you can always use half the ingredients if you are looking to make a smaller batch.

Ingredients:

I used combination 2 from above so you will need:

• Half a butternut squash, cut into slices and then quarters.

• Baby potatoes, halved.

• Carrots, chopped.

• Frozen lotha

• Prawns

• Fish of your choice, cut and washed.

• Spinach leaves

• 1 onion, blended.

• Handful of garlic, blended or garlic paste.

• Salt to taste

• Chilli Powder

• Turmeric Powder

• Green chillies

• Naga (optional)

• Hidol Hutki, a handful, descaled and washed.

Preparation:

1. I have added half a teaspoon of turmeric powder into the prawns and fish to get rid of the "fishy" smell.

2. In order to make sure everything has been cooked throughout and well, I have boiled the lotha in water and turmeric to ensure it cooks well as the stem takes a while to cook.

3. As well as that, I have boiled 3 litres of water (or a handi full) in hutki until boiled well and the skin of the hutki has been boiled into the water. Only the bones of the fish should remain.

4. I have boiled the veg as all would be cooked at different sizes and textures, it's always best to do this step to ensure it's been cooked throughout.

Method:

1. In a pan, I have added onion, a bit of water (as a replacement of oil), salt to taste and 2 tablespoons of fresh blended garlic.

2. Once the onions have softened, I added 2.5 teaspoons of turmeric and 2.5 teaspoons of chilli powder along with the green chillies. I allowed this to cook for a few minutes.

3. I added the fish, prawns spinach leaves, and all the veg, including the lotha and used a sieve to add the fish broth ensuring no bones are in the curry. I added the naga at this stage too.

4. I lightly stirred to make sure everything is evenly spread and left the curry on high for 10 minutes. I kept the lid on during this stage and stirred after 5 minutes.

5. Once everything had infused together I left this on slow-medium heat for a further 5 minutes to make sure the fish has been properly cooked.

6. Your dish is complete and ready to serve. Best served with white rice.

Hutki Shira with white rice.

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