Shidol/Hidol/Chepa Mach/Ngaari/Tungtap
Introduction:
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
Ingredients:
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.
March 20th, 2009 at 2:41 am
Aare mama parina. fatafati. sylheti puwa matit porle luha. Shidol Chutney mmmm….chalaiya jao….
March 23rd, 2009 at 8:57 am
I love this – I want to try it. I think my husband’s mom does this. I am so trying this – I love the small fish
March 23rd, 2009 at 10:44 pm
very authentic….but can’t bear the smell…..
September 23rd, 2009 at 6:03 am
ooofffff….. shidol chatni…. koia labh nai… Pls visit Orkut.co.in and join the group SHIDOL CHATNI to promote this Silhati cousine..
June 22nd, 2010 at 1:42 pm
The quantity is way too much. Could be for relatives at a wedding.
whatever bacteria is there, will be there.
Here’s a similar recipe without using water.
1. heat/burn tomatoes on stove burner until the skin blackens and burns off
2. use a fork to heat 2 pieces of shidol ( to serve 4 persons ). there is no point in trying to clean shidol with water
3. chop onions and coriander leaves.
mash together all of the above, add salt and enjoy shidol!!