Assamese Style Shidol Pitika (Smoky Dry Fish Mash) Recipe

 

“A rustic Assamese delicacy with bold, smoky flavors”

Description

Shidol Pitika is a traditional Assamese side dish made with fermented dry fish (Shidol), roasted to release its smoky aroma and mashed with onion, green chilies, coriander, and mustard oil. Despite its pungent smell, it delivers a deep umami-rich taste and is much loved across Assam and the Barak Valley. It’s best enjoyed with hot steamed rice for a comforting, homely meal.

Time & Yield

  • Prep Time: 10 minutes

  • Cooking Time: 5 minutes

  • Total Time: 15 minutes

  • Yield: Serves 2–3

Difficulty + Cuisine/Category

  • Difficulty: Easy

  • Cuisine: Assamese / North-East Indian

  • Category: Side Dish / Pitika (Mash)

Flavor Profile

  • Primary notes: Smoky, umami-rich, pungent

  • Secondary notes: Spicy, fresh, earthy

  • Balance: Bold fermented aroma balanced with the freshness of herbs and mustard oil

Ingredients

(Serves 2–3)

Main Ingredient

  • Shidol (fermented dry fish) – 2–3 pcs (about 40–50 g)

Mash Additions

  • Onion – 1 small (50 g), finely chopped

  • Green chilies – 2–3, chopped (adjust to taste)

  • Fresh coriander leaves – 2 tbsp, chopped

  • Mustard oil – 1–2 tsp

  • Salt – to taste

Equipment Needed

  • Mortar & pestle / Grinding stone / Mixing bowl

  • Charcoal fire, gas flame, or dry skillet (for roasting fish)

  • Knife & chopping board

  • Spoon

Step-by-Step Instructions

  1. Roast the Shidol

    • Place Shidol directly over an open flame or in a dry skillet.

    • Roast until it turns slightly crispy and aromatic.

    • Equipment Note: Use good ventilation; the aroma can be very strong indoors.

  2. Mash the Fish

    • Transfer roasted Shidol to a mortar & pestle or bowl.

    • Mash into a coarse paste.

  3. Add Fresh Ingredients

    • Mix in onion, green chilies, and coriander leaves.

    • Sprinkle salt as needed.

  4. Finish with Mustard Oil

    • Drizzle mustard oil for a sharp, nutty flavor.

    • Mix well until evenly combined.

Serving Suggestions

  • Serve with hot steamed rice and a light dal.

  • Pairs beautifully with mashed potato (Aloo Pitika) for a comforting Assamese-style platter.

Tips, Variations & Substitutions

  • Less pungent version: Use smoked dry fish instead of fermented Shidol.

  • Spicy variation: Add roasted dry red chilies instead of green chilies.

  • Substitute herbs: Mint leaves or spring onions can replace coriander.

  • Texture tip: Mash coarsely for a rustic feel, finely for a smooth spread.

Storage, Shelf Life, Leftovers & Reheating

  • Storage: Best eaten fresh.

  • Leftovers: Store in an airtight container in the fridge (up to 1 day).

  • Reheating: Not recommended; instead, bring to room temperature before serving.

Pairings

  • Steamed rice, masoor dal, and fried greens.

  • Traditional Assamese thali items like Aloo Pitika, Khar, or tenga curry.

Nutrition Facts (per serving, approx.)

  • Calories: 120–150 kcal

  • Protein: 10–12 g

  • Fat: 6–7 g (healthy fats from mustard oil & fish)

  • Carbs: 6–7 g

  • Sodium: Moderate (varies with added salt & fish)

  • Rich in omega-3 fatty acids, vitamin B12, and iron.

Allergens & Dietary Info

  • Contains: Fish

  • Allergens: Possible fish sensitivity, strong histamine content (from fermentation).

  • Dietary: Gluten-free, low-carb, keto-friendly, not vegetarian/vegan.

Additional Context

  • Shidol is similar to fermented fish products in Southeast Asia (like ngari in Manipur, nareez in Tripura, or prahok in Cambodia).

  • Its preparation and use are deeply tied to Assamese village life and traditional meals.

Background / Story

Shidol Pitika is a humble yet bold dish that embodies the essence of Assamese food culture — simple ingredients, strong natural flavors, and minimal cooking. It reflects the ingenuity of using preserved fish during times when fresh catch wasn’t always available. Though its strong aroma can be overwhelming for newcomers, locals cherish it as a nostalgic comfort food, often reminding them of family meals in rural kitchens.

Comments

Post a Comment