Ilish Bhorta was normally made by my mother in our house because nobody wanted to have the tail pieces due to too many bones in them, and surprisingly, nobody complained. The smoky chilies, sweet raw onion and the raw mustard oil added in the end turned those humble scraps into the best plate of the week. Now, years later, whenever Hilsa fish is available in the market, I look for the tail pieces and call it a small celebration.
Before You Start:
- Ilish bhorta is a very famous dish of Bangladesh that represents the essence of the country’s cuisine.
- Ilish bhorta is a distinct dish because of its unique, rich, savory and spicy taste.
- Ilish bhorta is a favorite dish among people who love to eat food prepared with steamed rice.
- I take less than 30 minutes to prepare this mouthwatering dish.
- As an alternative to this dish, I would suggest you have Loite macher jhuri, chingri bhorta, Rui bhorta, Katla bhorta and shutki macher bhorta.
The Ingredients:
- Hilsa Fish – 2 tail portions, cleaned and cut
- Onion – 3 pieces (chopped)
- Dry Red Chilies – 4 pieces
- Turmeric Powder – half tsp
- Mustard Oil – 2 tablespoons
- Salt – As required
How to Make Ilish Bhorta (Step by Step Images)?
1. First, marinate the Hilsa fish with turmeric and a pinch of salt. Leave it aside for 10 minutes.
2. Next, light the earthen fireplace or preheat the gas stove.
3. Heat the pan and pour in 1 tbsp of mustard oil. When the oil is hot, add the Hilsa fish tail pieces.
(Pro Tip: Wait for the oil to smoke lightly, or the skin will stick and tear.)
4. Fry the Hilsa fish pieces on both sides.
5. Take out the fried fish and add the four dried red chilis to the same oil.
6. Now separate the bones from the fried Hilsa fish pieces by smashing it with a spatula and then using your hands to separate them.
(Pro Tip: I always use my fingers here because Hilsa hides tiny, sharp bones everywhere.)
7. Next, take the chopped onions and mix them with a pinch of salt. Then, mash the fried chilies and finally mix everything together with the mashed fish perfectly.
8. Add 1 tablespoon of mustard oil.
(Pro Tip: Drizzle cold mustard oil just before serving, as heat will kill that sharp, nose-tingling taste.)
9. Ilish Bhorta is ready to serve.
Make It Your Way
- I sometimes smash one garlic clove for a twist in the taste and flavor.
- I also prefer squeezing a few drops of Gondhoraj lime a couple of times when available.
- At times I skip frying the red chilies and char them on open flame. It tastes punchier.
- When I want a lighter and healthier version, I steam the tail pieces instead of frying them.
Ilish Bhorta Recipe Handy Hacks
Q: My fish is dry and crumbling? What can I do?
A: You are probably smashing the fish too hard in Step 6. Gently break them and fold in the chopped onions right away.
Q: My chilies turned out black. Can I use them?
A: No, do not as they will render a bitter taste. I suggest you discard them and repeat Step 5 with new ones. Make sure you keep the flame low this time.
Q: Why does my bhorta tastes bland?
A: When mine does, I found that it needs more salt. So, check it before adding the raw mustard oil and add some more.
Q: Can I keep the dish ready before the guests arrive?
A: Yes, you can, but do not add the final bit of mustard oil in it. Add it only before serving.
Recipe Card:
Ilish Bhorta (Mashed Hilsa Fish)
Ingredients
- Hilsa Fish – 2 tail portions cleaned and cut
- Onion – 3 pieces chopped
- Dry Red Chilies – 4 pieces
- Turmeric Powder – half tsp
- Mustard Oil – 2 tablespoons
- Salt – As required
Instructions
- First, marinate the Hilsa fish with turmeric and a pinch of salt. Leave it aside for 10 minutes.
- Next, light the earthen fireplace or preheat the gas stove.
- Heat the pan and pour in 1 tbsp of mustard oil. When the oil is hot, add the Hilsa fish tail pieces. (Pro Tip: Wait for the oil to smoke lightly, or the skin will stick and tear.)
- Fry the Hilsa fish pieces on both sides.
- Take out the fried fish and add the four dried red chilies to the same oil.
- Now separate the bones from the fried Hilsa fish pieces by smashing them with a spatula and then using your hands to separate them. (Pro Tip: I always use my fingers here because Hilsa hides tiny, sharp bones everywhere.)
- Next, take the chopped onions and mix them with a pinch of salt. Then, mash the fried chilies and finally mix everything together with the mashed fish perfectly.
- Add 1 tablespoon of mustard oil. (Pro Tip: Drizzle cold mustard oil just before serving, as heat will kill that sharp, nose-tingling taste.)
- Ilish Bhorta is ready to serve.
