By Sunali Paul

Shidol is a traditional fermented fish, that is popular in North-Eastern India which uses freshwater Punti fish, the scientific name for which is Puntius sophore.

Shidol is prepared by stuffing earthen pots with sundried fish. The earthen pots are then sealed properly airtight for fermentation and stored at room temperature for 3-4 months. Shidol is also popular among the communities of Khasis, Tripuris, Kacharis and Manipuris. 
Ngari is a popular fermented fish product of Manipur which is prepared by using sundried salt-free Punti fish which is also known as phoubu locally and it usually comes from Brahmaputra valley and Bangladesh. Hentaak is an indigenous fermented fish paste (small ball-shaped) prepared from fermented fish Punti along with vegetables like colocasia. 
In Tripura, Shidol is known as Berma and is often added to curries to make it more flavourful. It is also used in a vegetable mash dish known as Gudok. Dried fish is also popular in Kashmir during the harsh winters.

History of fermentation of Fish

Salt cod, also known as Bacalao, can be traced all the way back to the 15th century. During the 17th century, salting became economically capable of being used when cheap salt from southern Europe became available to the naval nations of northern Europe. It was a crucial part of international commerce between the New World and the Old and eventually became a popular ingredient in Northern European cuisine, as well as the Mediterranean, West African, Caribbean and Brazilian cuisines.

 Norwegians have been sustained by the sea for thousands of years. With one of the largest cod stocks in the world, the fish played a significant role in Norway’s culture and economy. Before modern food preservation techniques, Norwegians used air and salt to preserve the wild cod stocks. Since the early Middle Ages, Norwegians have relied on stockfish, salt cod and clipfish for nourishment during long winters and ocean voyages.

Health benefits of Shidol aka fermented fish

Most of us are aware of the fact that fermentation enhances the probiotic value of food thereby making it digestible, keeps the gut healthy and boosts overall immunity. We should not be surprised if the people have used this ancient wisdom to cure illnesses with shidol for generations,” says Kashmiri Nath, a food expert of Assamese cuisine. 
As someone who has been studying the rich heritage of fermentation techniques in the northeast, Nath points out the versatility of Shidol or Hidol. “It can be cooked with vegetables where it acts as the perfect flavour enhancer and eaten like a chutney where its robust notes can nudge you to make an entire meal with hot rice. A little goes a long way,”.

Barak valley's love for Shidol

Barak valley itself is a multilinguistic cultural hub, people from various communities such as Bengali, Naga, Khasi, Manipuri, Mizo, Mar, Nepali, Deshwali resides here, all the communities have their own cuisine but one thing that binds them together is their love for shidol.
Shas have been an integral part of our community cuisine, we have many emotions attached with shidol Chutney, Some of us go nostalgic because our grandma used to cook this for us. 
Almost every household in Barak valley has its own recipe of shidol Chutney. 
The aroma, the colour, the pungent yet spicy taste of shidol Chutney makes it very unique and tasty.
Almost all of us have demanded Shidol Chutney when suffering from cough, cold and fever.  
Shidol Chutney tastes the best with Patla Musuri Dal and Gorom Bhat. 
It is a staple breakfast in many Sylheti households.
The bond between Shidol and Barak valley is unbreakable.

Being born in a Sylheti family and most importantly growing up in Barak Valley, Shidol was quite common in the menu. Most of us might remember, how we and our siblings and cousins as kids, getting the mouthwatering aroma of this delicacy filled in the air, would make us extra hungry.

People outside Assam doesn't like the smell of Shidol but that hardly bothers us, if a Sylheti is staying out of Assam he/she will eat shidol no matter what, you see how deep the bonding is. 

Recipe of Shidol Chutney

30 grams Shidol/ Dry fermented fish
3 medium-sized onions
8 to 10 garlic cloves
3 to 4 green chillies
1 medium tomato (optional)
1 1/2 to 2 tsp red chilli powder (according to taste)
1/3rd tsp of turmeric
3 to 4 tsp of mustard oil
Salt to taste
Water.

Instructions

STEP 1

Soak the dry fish in warm water,
Once it gets soaked well take off the scales and head (it comes out easily by scratching very lightly)
Clean it properly and keep it aside.

Step 2

Take one onion finely chop it.
Now take the remaining two onions, tomato and cut them. Then take a blending jar and put the roughly cut tomato, onions, garlic cloves, green chillies and blend them well.

Step 3

Put some mustard oil in a pan. When the oil becomes hot, put the chopped onions into the pan. Once it gets translucent, put the onion-tomato-garlic-green chilly paste.
Add turmeric, red chilly powder and salt. Put little water(half a cup is more than enough). Fry it well.
Once the water becomes half and the mixture starts to release the oil, add the dry fish and keep cooking.
Fry the chutney till it gets dark in colour for at least 15 minutes in low flame.
Cook the dish in medium to low flame.

Extra Tips

1— Add the fermented dry fish (shidol) only after adding the spices and water or else your dish will turn out to be bitter.

2—While using mustard oil, make sure you add ingredients in oil only after it becomes completely hot, otherwise, the smell of the oil stays in the dish.