Hurbo
Seasonal fruit and vegetables in a fermented shrimp and chilli paste—a Chakma speciality
- Cooking time30 mins
Calories41kcal
In this episode of Pasher Barir Ranna, Raina introduces us to an ingredient that she calls the "heart of the Chakma cuisine", that is, shidol shutki or fermented fish/shrimp paste.
Hurbo is a cold salad, made with fresh seasonal fruit, to which a kick is added in the form of a chilli paste dressing, flavoured with fermented shrimp paste.
What Raina shows us here is not so much a recipe, as a template for making hurbo. The seasonal fruit can be as varied as batabi lebu (pomelo), kacha aam (green mango) or kool (jujube). The chilli paste can be made with lightly charred dried red chillies or green chillies, and flavoured with either garlic, raw onions, or of course, shidol shutki.
The Chakma community is spread across both sides of India's eastern border, and free movement to visit friends and family has meant a constant supply of ingredients indigenous to the cuisine. However, due to recent events movement is restricted, and in the absence of actual traditional shidol, Raina uses the Thai shrimp paste as an acceptable substitute.
You can very easily find the Thai shrimp paste in several shops in New Market, but if you're looking for a specific reference, visit Nasiruddin Sardar's shop no. 39A.
Frequently Asked Questions
Books in this recipe
Ingredients
For the shrimp & chilli paste
- 50 g fermented shrimp paste
- 75 g green chillies
- ¼ tsp salt
Make the salad
- 175 g pomelo OR 100 g sliced green mangoes
- 12 g shrimp & chilli paste
- ¼ tsp salt
Alternative variation
- 12 g green chillies
- 8 g garlic
- ¼ tsp salt
- 125 g sliced cucumber
Method
- First make the shrimp and chilli paste. For that, take the green chillies and shrimp paste on a skillet and gently toast them until the skin of the green chillies has charred, and the shrimp paste is well toasted. You will need to spread out the paste, fry it, turn it over and continue frying until the paste turns light brown, roasted, and dry.
- Transfer these to a mortar-and pestle and crush by hand to a paste using ¼ tsp salt. You can store this paste in the fridge for a few days.
- When you're ready to eat, take the seasonal fruit of your choice (pomelo, green mangoes or jujube) in a bowl.
- Add the shrimp and chilli paste to you taste, and season with salt.
- To make a variation without using shrimp paste, crush garlic and green chillies in a mortar-and-pestle. Toss the sliced cucumbers in it with salt.
- Serve fresh as a side salad.
