Fermented Feelings about Fermented Dried Fish

Priyanjali: In Tripura, like in many parts of North East India, you get this dried fish called Shidhol. It is cooked in many forms—when added to boiled vegetables, it becomes a Godhok. Or when cooked with heaps of onions and chillies and caramelised to an almost dark brown, it becomes what we call a Shidhol Chaatney. 

My parents moved us to Calcutta from Tripura when we were pretty young. Food habits were very anglicised where we lived. In many conversations with classmates I would equally crinkle my nose to add, “Of course I don’t eat dried fish, eww.” For years I didn’t consume it; it took me years to unlearn the shame I associated with it. Years on, even when I became better at accepting my true roots, I would bring it to Delhi (my home for the last 16 years), but always pre-cooked. I wouldn’t even microwave it, lest someone catches a whiff. I don’t feel embarrassed any longer, and don’t care for what is acceptable in the mainstream. 

This thread did bring up some feelings. In many places in India—and in the current climate—a non-vegetarian tiffin will still not get microwaved in a public pantry, lest they know what you’re eating.

Yashashvi: I completely get this. I come from a Gujarati family and it’s not very common to find Gujaratis eating non-vegetarian food (mainly seafood). We also use a lot of dried shrimp, dried bombil, and fish. I devoured the flavours when these dried gems elevated all the vegetables I personally disliked, but it was difficult for me to accept or eat them with any of my friends, as it was perceived to be not good. I eventually accepted it, and now I am glad such kind of food was and is cooked at home. It opened a lot of doors for me in this culinary culture.

PS: I know about Shidhol. My friends from the North East and some ‘Bangal’ relatives eat it. It’s similar to Shutki. I confess I still am not fully comfortable with fermented food. But, I always think it’s [because of] my inability. I almost died out of breathlessness when I ate a lump of wasabi in China for the first time as I loved the smell. I don’t blame the Japanese for that! Why then are we so quick to judge Indians? Unconscious racism / intolerance is the only explanation!

Ayandrali: I love Shidol, especially in the summer with Panta—it’s amazing.

Jehan: In Andhra, we have chicken and fish pickles.

Ayandrali: Even the mutton ka achar from Uttarakhand is amazing.