Shidol is rarely known to other parts of India and a very different way of preparing it.Whenever talk about shidol everybody relates it to only Barak valley. The fact is that shidol is equally popular in Dhubri district of Assam.But the method of processing and preservation is completely different.Shidol ,which is popular among Sylheti,Khasi,Manipuri community of North-East India is prepared traditionally with fermented fish and it has a typical flavour and aroma.I would like to introduce that shidol which is offered to me as a gift from my relatives who stay in nearby villages under Bilasipara sub-division.I swear once taste bud licks it he would never forget its strong flavour.
Generally fishes are abundantly found in the pond,river of Assam during summer season.Top quality fresh small fish are preserved in an unique way.After cleaning fishes are dried under sunlight.When it dries completely without leaving any moisture grind it in a mortar &pestle which is called urun-gain in Goalparia dialect,ural-khundona in Assamese. Then fish bones are sieved with a bamboo sieve locally called bahor chaloni. Again it has to be grind with a stem of maan kochu(a variety of colocassia or a giant taro),a pinch of salt,a pinch of turmeric powder,a pinch of cooking soda.After that slight oil taking under palm make a ball and flattened.Dried it under sunlight .It is stored in a airtight container.Now it is ready for delicious recipe.I think this awesome preserved fish should get opportunities for commercialization. Women Self help group of village can initiate the process but support should be provided to them by the government and other non government organization .Hope one day our own shidol would be globallised.
Now the cooking part....
Ingredients:
Shidol -2no
Garlic-1large size
Chilly-10no
Mustard oil-1tablespoon
Salt-1teaspoon
Cumin powder-1teaspoon
Coriandar powder-1teaspoon
Turmeric powder-1/2teaspoon.
Method:
Put the kadhai in fire.Slightly roasted shidol.Break it in small pieces.Roast garlic and chilly too.Soak
in water.Strain it and paste all roasted things together in silpatta(grinding slab).Add salt.It is said that chilly enhances its taste.If you can't digest chilly,add as you required.In another pan pour oil,heat.Put shidol paste.sprinkle turmeric powder.cumin powder,coriander powder and stir well.Keep the flame low.Pour some water.When it cooks well check your required consistency. Put off the gas when gravy becomes thick. Actually I prefer to maintain its authentic aroma hence added less spice.Some herbs ,leafy or non-leafy vegetables like eggplant,loofahgourd,ridgegourd ,spinach can be added .Bathua saag(pigweed or goosefoot) goes well with it.
Take shidol with hot cooked rice and enjoy its aroma.
I love mix &match.So our desi shidol may be matched with continental noodles as a dry fish sauce.....
Once I tried it with sandwitch.Not bad.....
Generally fishes are abundantly found in the pond,river of Assam during summer season.Top quality fresh small fish are preserved in an unique way.After cleaning fishes are dried under sunlight.When it dries completely without leaving any moisture grind it in a mortar &pestle which is called urun-gain in Goalparia dialect,ural-khundona in Assamese. Then fish bones are sieved with a bamboo sieve locally called bahor chaloni. Again it has to be grind with a stem of maan kochu(a variety of colocassia or a giant taro),a pinch of salt,a pinch of turmeric powder,a pinch of cooking soda.After that slight oil taking under palm make a ball and flattened.Dried it under sunlight .It is stored in a airtight container.Now it is ready for delicious recipe.I think this awesome preserved fish should get opportunities for commercialization. Women Self help group of village can initiate the process but support should be provided to them by the government and other non government organization .Hope one day our own shidol would be globallised.
Now the cooking part....
Ingredients:
Shidol -2no
Garlic-1large size
Chilly-10no
Mustard oil-1tablespoon
Salt-1teaspoon
Cumin powder-1teaspoon
Coriandar powder-1teaspoon
Turmeric powder-1/2teaspoon.
Method:
Put the kadhai in fire.Slightly roasted shidol.Break it in small pieces.Roast garlic and chilly too.Soak
in water.Strain it and paste all roasted things together in silpatta(grinding slab).Add salt.It is said that chilly enhances its taste.If you can't digest chilly,add as you required.In another pan pour oil,heat.Put shidol paste.sprinkle turmeric powder.cumin powder,coriander powder and stir well.Keep the flame low.Pour some water.When it cooks well check your required consistency. Put off the gas when gravy becomes thick. Actually I prefer to maintain its authentic aroma hence added less spice.Some herbs ,leafy or non-leafy vegetables like eggplant,loofahgourd,ridgegourd ,spinach can be added .Bathua saag(pigweed or goosefoot) goes well with it.
Take shidol with hot cooked rice and enjoy its aroma.
I love mix &match.So our desi shidol may be matched with continental noodles as a dry fish sauce.....
Once I tried it with sandwitch.Not bad.....
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| shidol which is presrved |
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| Broken into pieces |
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| Roasted dry |
 |
| roasted garlic,chilly |
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| Silpatta |
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| Grinding roasted shidol,garlic cloves,chilly,salt |
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| Add oil in kadhai |
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| Stir all ingredients |
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