Ilish Macher Lejar Bhorta / Hilsa Fish Tail Bhorta

There were 5 tail pieces of Hilsa fish left in the freezer. Usually as the tail part of the fish is thorny many people avoid eating the tail part. In Bangladesh they make various types of Bhortas. I had this recipe in my bucket list as I had heard from my husband about the Ilish  Bhorta when he had travelled to Bangladesh and I had randomly seen some few recipes on YouTube. It’s delicious, you can actually finish one whole plate of steamed rice with Ilish Bhorta. 

So here it is... 

Ingredients 

5 Tail pieces of the Hilsa Fish

2 medium size Onion sliced 

2 Garlic Cloves

2 or more Whole Dried Red Chilli 

Few Coriander leaves chopped 

Salt to taste 

1 tsp Turmeric powder 

1/2 cup + 1/4 tsp of Mustard Oil 

Method 

Take the fish tails, apply salt and turmeric powder. Heat 1/2 cup oil, fry the fish tail until golden brown in colour. Remove the fried fish and keep it aside to cool, in the same oil now fry the onion and garlic until golden brown in colour. Remove the onion and garlic and keep it aside. In the same remaining oil fry the dried red chillies until brown in colour. Remove the chillies and keep it aside. Now very carefully remove the thorns from the fish tail and keep the fish meat aside. Now take the fried onion, garlic, red chillies, salt to taste and coriander leaves on a plate, mash all the ingredients together well, add the fish meat and mash the ingredients together. Transfer the Bhorta into a serving plate, drizzle with the remaining mustard oil and a fresh red chilli, serve it with hot steamed rice.