Sidra (Dried Small Fish)
海がないネパールの貴重な魚！旨味が凝縮された小魚の干物
Description
In landlocked Nepal, a precious source of seafood (calcium and inosinic acid umami). Small fish (mainly minnow/gudgeon relatives) caught in rivers/lakes of the Terai plains, sun-dried whole rock-hard. Almost identical to JP 'Niboshi' or 'Iriko' (dried sardines), but in Nepal, it's not used for broth; it's pasted into 'Achar (sauce)' and eaten directly.
Classification: Seafood, Preserved Food, Dried Fish, Achar Material
Shops selling Sidra (Dried Small Fish)
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Sidra(Dried small river fish)
Instructions
- [Authentic Recipe]
- [Sidra ko Achar (Small Fish Dip)]: Dry-roast Sidra in a pan until charred and aromatic; grind in a mortar (Silauto) with open-flame charred tomato, massive garlic, and chili into an intensely umami-rich paste.
- [Stir-fry]: Flash-fry with onions/potatoes in spices as a side (Tarkari). *The ironclad rule is ALWAYS frying in oil or searing over open flame before cooking to erase fishiness and bring out roasted aroma.
Learn more Substitutes, pairings, tips
Key spices
Condensed small fish umami(inosinic acid)、Charred roasted aroma
Substitutes at Japanese supermarkets
Can be perfectly substituted with JP supermarket 'Niboshi' (small Iriko) or 'Chirimenjako'
Pairing
White Rice / Dal Bhat flavor changer
Trivia
JP Niboshi are sea fish, but Nepali Sidra are freshwater fish. In Nepali cuisine centered on spices (plant aromas), this 'intense animal umami' stands out, prized as a secret ingredient boosting dish depth much like JP 'Anchovy paste'.
Eating tips & etiquette
Achar using Sidra mixed slightly into rice makes it the 'ultimate rice thief (furikake paste)', allowing you to eat rice endlessly due to its intense umami and saltiness.
Allergen
Seafood