Chakma Shidol Fish Curry
Fermented dried fish (shidol) simmered in a tangy onion-tomato gravy with potato -- an intensely flavoured Chakma tribal preparation from Tripura.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Turmeric Powder — 0.5 tsp (ground)
- Tomato — 2 piece (chopped)
- Shutki Mach (Fermented Sun-dried Fish) — 250 g (chopped)
- coriander powder — 1 tsp (ground)
- onion — 2 piece (chopped)
- Ginger — 1 tsp (ground)
- Garlic — 1 tsp (ground)
- Potato — 100 g (chopped)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- salt (optional) (whole)
Tempering
- oil — 2 tbsp (whole)
- Cumin Seeds — 1 tsp (whole)
Method
- Lightly roast the shidol (fermented dried fish) on a dry tawa or over a low flame for a minute to mellow its sharp pungency, then flake it coarsely.
- Heat oil in a kadhai; add cumin seeds and let them splutter.
- Add chopped onion and saute until golden brown.
- Add ginger-garlic paste and saute for a minute until the raw smell disappears.
- Add chopped tomato and cook until it softens and the oil begins to separate.
- Stir in turmeric, red chilli powder and coriander powder; mix well into a masala.
- Add the diced potato along with a little water; cover and simmer until the potato is nearly tender.
- Add the roasted shidol and simmer for 8-10 minutes so its pungent flavour infuses the tangy gravy.
- Adjust salt, garnish with coriander leaves, and serve hot with steamed rice.
Common questions
- How many calories in one plate of Chakma Shidol Fish Curry?
- 217 kcal per plate.
- How much cooking time?
- 40 min — 15 min prep, 25 min cooking.