Shidol/Hidol/Chepa Mach/Ngaari/Tungtap

Most of my readers either don’t know Shidol or says “What the hell is shidol”. So I proceed to do some introduction on Shidol. To the shidol lovers, Shidol is also known as Hidol, Ngaari, Chepa Maach and Tungtap among other hallowed names. The haters however prefer to term it as yaak-that-fermented-fish-from-stinky-hell. This recipe is for the shidol lovers.

Naga Mirchi (Bhoot Jholokia)

Any true lover of the Shidol Chutney realises that there are two essential ingredients which make the chutney. The first being the nose-watering and volcanic Naga Marich or a pepper/chilly of equal potential. The second of course, is the Shidol itself. Once armed with these two, the rest is personal artistry.

Shidol Chutney

Shidol 8 to 10 small fishes
Onion 2
Garlic 20 cloves
6 Naga Morich or 20 green chillies of hot variety
Salt to taste
1 tomato ripe chopped
Oil 2 tablespoon

Method:

1. Finely mince 1 onion
2. Paste 1 onion the chillies and garlic.
3. Wash the fishes in lukewarm water and remove the scales. (Be gentle to the fish it is delicate)
4. Heat oil in Kadhai.
5. Fry the minced onion till it is golden brown.
6. Reduce the flame and add the shidol, fry for 2 minutes in low flame.
7. Add the paste and increase the flame, Keep on stirring.
8. Add little water and the chopped tomato.
9. Keep stirring till the tomato mixes well.
10. You are all set for the Royal Dish.

Loitta Shutki Bhuna (Dried Loitta Fish)

* Loitta shutki (dried) – 6 medium size
* Small potatoes – 2
* Sliced onions – ½ cup
* Ginger paste – 1 teaspoon
* Garlic paste – 2 teaspoons
* Coriander powder – 2 teaspoons
* Cumin powder – 2 teaspoons
* Ground turmeric – 1 teaspoon
* Chili powder – 1 teaspoon
* Green chili – 4 to 5
* Chopped garlic – 1 tablespoon
* Fried cumin powder – 1 teaspoon
* Salt – 1 teaspoon (as needed)
* Oil – ½ cup

Method:

* Remove the heads and tails, and cut the fish into 1″ pieces.
* Fry them slightly in a pan without any oil, and then soak the pieces in cold water for about an hour.
* While being soaked, wash the pieces thoroughly a few times in water to get rid of all the sand. Once cleaned completely, keep the loitta pieces aside.
* Peel and cut the potatoes into 1″ pieces.
* Heat oil in a pan and brown the onions.
* Add ginger, garlic paste, coriander, cumin powder, turmeric, chili powder and salt. Stir fry with a bit of water.
* Once mixed thoroughly, add the loitta pieces and saute over low heat.
* Add the potatoes, chopped garlic and green chili after 3 to 4 minutes. Continue to keep over low heat.
* Add ½ cup of water after another 3 to 4 minutes and cover the pan.
* Once the water dries up after 5 to 6 minutes, and the loitta pieces are lightly fried, turn off the heat.
* Sprinkle the fried cumin powder over before serving hot.