Sidol Bhorta
 | |
| Place of origin |  India Bangladesh |
|---|---|
| Region or state | East India & Northern Bangladesh |
| Serving temperature | Served with rice |
| Main ingredients | Fish, taro stem |
| Ingredients generally used | Oil, Onion, chili, Garlic, Ginger, Salt |
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.[1] It is also a favored food among the Koch Rajbongshi community in India.[2]
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).[2]
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.[2]
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.[2]
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.[3][4]
References
- ^ "হারিয়ে যাচ্ছে মুখরোচক খাবার 'সিদল'". Jago News 24 (in Bengali). Jago News 24. 6 September 2020. Retrieved 4 February 2026.
- ^ a b c d "উত্তরাঞ্চলেৰ সিদল". BdFISH Bangla (in Bengali). Bangladesh Fisheries Information System. 2013. Retrieved 4 February 2026.
- ^ "রংপুরের সিঁদল দিয়ে মাছ ভুনা". Prothom Alo (in Bengali). Prothom Alo. Retrieved 4 February 2026.
- ^ "বাংলাদেশের জনপ্রিয় পদ সিদল শুঁটকি". Anandabazar.com (in Bengali). Ananda Bazar Patrika. 9 November 2025. Retrieved 4 February 2026.