Source: Atlas Obscura
To make this pungent delicacy, Bangladeshis ferment a fish in a pot oiled with its innards.
In the northeastern Bangladeshi region of Sylhet, shidol chutney is more than a mere condiment. It’s a cold remedy, a pervasive scent, and a spicy challenge.
Cooks begin with small, freshwater fish called puti maach. After the creatures have been sun-dried, shidol-makers line an earthenware pot with a…
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