The fish tail many people throw away can make a tasty bhorta, the Bengali mash eaten with rice. A recipe from Ajker Patrika's feature desk uses a rohu tail and small hilsa roe.
You will need four pieces of hilsa roe, one rohu tail, two tablespoons of cubed onion, one tablespoon of chopped green chilli, five or six roasted dried chillies, two tablespoons of chopped coriander leaves, salt to taste and two tablespoons of mustard oil, plus turmeric, salt and lemon juice to rub on the fish.
Rub the rohu tail and hilsa roe with turmeric, salt and lemon juice and fry them in a pan until crisp. Pick the bones out of the fried tail.
On a plate, crush the fried dried chillies with salt, add the green chilli and onion and mash them together well. Add the boned fish and the roe and mash again.
Finally mix in the mustard oil, scatter the coriander and serve with hot rice.
Photo: Khalid Mahmood / Wikimedia Commons (CC BY-SA 4.0)
Source: Ajker Patrika
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