I’m pretty sure everyone has one or a few dishes that have always been there and stay a staple as the years go by. For myself, Hutki Shira is one those dishes, that has been always there and always will Insha Allah. As a child, it was one of the few dishes I ate, I would ask for it all the time, at home and when I visited my gran’s house, I would cry when it would finish and amma wouldn’t cook it again then and there, you could almost say I was obsessed with it. So much so, that it became a part of my identity, my relatives would refer to me as the girl who only eats Hutki Shira and that wasn’t far from being the truth. It was comforting to my soul then and still is now. Even though I don’t eat it as often as I use to, it is something that I turn to when the spirit craves wholesome nourishment.
A soup like dish, flavoured predominantly with Hutki (Fermented Fish), cooked alongside a choice of vegetables and fish. Usually eaten with plain rice.
30g Hidol Hutki, rinsed
10g Garlic, crushed
50g Onion, blended to a puree with 60ml of water
150g Baby Potatoes, scrubbed and halved
100g Baby Spinach
100g Aubergine, cut into bite size pieces
80g Red Pepper, cut into 1-inch pieces
80g Okra, Cut into 1-ich pieces
10g Red Scotch Bonnet, crushed
1.5l Freshly boiled water
1 tbsp. Chilli powder or to taste
2 tsp. Salt or to taste
1/8 tsp. Turmeric
Full recipe: Hutki Shira