Mouth-watering Spicy Pangas Fish Bhorta Recipe.

I am back again with another incredibly delicious and mouth-watering recipe! Today, I’ll be sharing my recipe for Spicy Pangas Fish Bhorta (Mashed Fish).

​There are very few people who don’t enjoy Pangas fish. Since it has very few bones, it is a favorite for both kids and adults alike. While Pangas fish curry or 'Bhuna' is always a treat, my personal favorite is definitely the Bhorta. In fact, when this spicy mash is on the table, you won't need anything else to finish a plate of steaming hot rice!

​Don't you agree? I’m sure all the Pangas fish lovers out there are nodding along with me right now (hehe!). While all fish are tasty in their own way, there's just something uniquely flavorful about Pangas, isn't there?

​The best part is that you don't need a long list of fancy ingredients to make this recipe. You can easily whip it up with basic pantry staples.

​Anyway, I’ve talked enough! Let’s dive into the step-by-step process of how I prepared this delicious and spicy Pangas Fish Bhorta.

Ingredients List

Ingredient Name Amount Usage

1/ Pangas Fish 3 Medium Pieces Main protein

2/ Onions 2 Large (Chopped) For sweetness and crunch

3/ Dried Red Chilies 8 to 10 pieces For the spicy kick

4/ Turmeric Powder 1 Teaspoon For marination and color

5/ Mustard Oil 1 Tablespoon For the authentic pungent aroma

6/ Soybean Oil 5 Tablespoons (Total) For frying the fish and spices

7/ Salt As per taste To balance the flavors

8/ Fresh Cilantro Optional For a refreshing

Preparation Method:

Step 1

To begin with, thoroughly clean and wash the Pangas fish pieces, then set them aside on a plate. Now, coat the fish well with one teaspoon of turmeric powder and salt to taste. Let it marinate for a while to ensure the flavors are well absorbed.

Step 2

Once the fish pieces are well-coated with salt and turmeric, heat one tablespoon of soybean oil in a pan over medium heat. When the oil is hot enough, carefully place the seasoned fish pieces into the pan one by one for frying.

Step 3

After placing the fish pieces in the pan, fry them over medium heat until they turn a golden reddish hue. Once the fish is perfectly fried, remove it from the pan. Then, toss in the dry chilies to fry until crispy, and set them aside on the same plate with the fish.

Step 4

Once the fried fish pieces have cooled slightly, carefully debone them. Although Pangas fish typically has fewer bones, it is essential to remove them thoroughly to ensure a smooth texture for the mash (Bhorta). After deboning, take the fried dry chilies in a bowl and crush them with salt until they become a fine crumble.

Step 5

Once the chili and salt mixture is ready, add chopped onions and half a teaspoon of mustard oil. Gently crush and mix these ingredients together to release their flavors. Finally, incorporate the deboned Pangas fish into the mixture and blend everything thoroughly by hand.

Friends, the mouth-watering and spicy Pangas fish mash (Bhorta) is now ready to serve. I used a mortar and pestle to prepare this recipe, though you can easily mix it by hand if you prefer. Since the dry chilies I used are extremely spicy, I opted for the mortar and pestle to avoid skin irritation. Feel free to adjust the spice level according to your preference.

Friends, this Pangas fish mash tastes absolutely divine when served with steaming hot rice. Believe me, once you have this on your plate, you won't need any other side dish. I hope you enjoyed my spicy and delicious Bhorta recipe. If you liked it, please let me know in the comments. Your love and support truly inspire me to create more wonderful content for you.

Please overlook any unintentional mistakes I may have made. Thank you all so much for being with me. Stay healthy and take care of yourselves.

Bangladeshi Recipe, Pangas Fish Bhorta, Authentic Bengali Food, Mashed Fish Recipe, Traditional Asian Cuisine.