Sidol Bhorta

Sidol Bhorta is a popular traditional dish of northern Bangladesh, commonly found in the districts of Gaibandha, Rangpur, Kurigram, Lalmonirhat, Nilphamari, Dinajpur, Thakurgaon, and Panchagarh. It is also a favored food among the Koch Rajbongshi community in India.

Sidol is traditionally prepared from fermented dried fish made from small fish species such as mola/mowa, puti/puthi, and taki/goroi, combined with taro stems (especially mankochhu).

Season of preparation

Sidol can be prepared throughout the year; however, the months of February and March are considered most suitable due to lower atmospheric humidity.

Method of preparing sidol

The dried fish are ground into paste and mixed with taro stem paste, turmeric, mustard oil, and baking soda. The mixture is shaped and sun-dried for 8–10 days to complete fermentation.

Preparation of sidol bhorta

The fermented sidol is roasted or fried and mashed with green chili, onion, garlic, ginger, salt, and mustard oil. It is typically served with steamed rice.