| Shutki shira | |
| Alternate Name: | bn|শুটকি শিরা, Hutki shira, Hukoin Shira, Fukoin Shira, futki shira |
| Region: | Sylhet |
| Country: |  Bangladesh |
| Course: | Main course |
| Type: | Curry |
| Main Ingredient: | Hidoil Shutki, garlic, turmeric red chili and any seasonal vegetables |
Shutki shira (bn|শুটকি শিরা) is a fermented fish curry made with seasonal vegetables, leafy greens, and fish or prawns.[1] It is cooked without oil or fat.[2] The dish is popularly eaten in eastern Bengal, particularly in the Sylhet Division and neighbouring regions. It has many variations.[3]
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.[4]
Hutki shirá varies with the availability of seasonal vegetables such as gourd leaves, radishes, and eddoe.[5]
The hidol fish hidoil mas or hidol mas is used traditionally, but lotia fish[6] may be substituted if hidol is unavailable.
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).[5]
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]