Steps
- 1.
Shidal Chutney (Assam): Primary flavor agent in fermented fish relish
- 2.
Bor Guli (Bangladesh): Fermented fish balls for extended shelf life
- 3.
Hukoti (Nagaland): Smoked shidal used in tribal stews
The Science
Primary Reaction
Proteolysis
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Origin: Ahom people (13th-19th century) — Brahmaputra Valley, Assam
See full technique reference →Shidal Chutney (Assam): Primary flavor agent in fermented fish relish
Bor Guli (Bangladesh): Fermented fish balls for extended shelf life
Hukoti (Nagaland): Smoked shidal used in tribal stews
Primary Reaction
Proteolysis
Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.
Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.