Shol macher bhorta

Bhortas are generally a mash of cooked foodstuff, mixed with raw onions and spices. The Thais, whose basic cooking style is similar to ours, make bhortas of cooked meat as well. Shol (Murrel), the snakehead fish is always sold live. A Bengali will not purchase such "jeeol mach" (live fish) if it is not healthy, breathing, and 'kicking'. For trouble free handling, the fish is first stunted with a deft below on the head, and then placed in the shopping bag.
Never freeze 'jeeol mach'; once the fish gets cold, they become hard and unpalatable. There positively are good reasons behind all the trouble taken to maintain them in fresh water all the way from the catch to the market.
Ingredients:
1 kg shol fish, dressed
½ tsp turmeric powder
1 tsp red chilli powder
1 bunch of spring onions, chopped (200g)
1 cup cilantro, chopped
½ cup onion, chopped fine
3 tbsp mustard oil
½ cup soya oil
1 tsp salt
Method:
To the mixing bowl add the following: spring onions, cilantro, onion, mustard oil and salt. Combine the fish flakes with herbs and spices, mix them thoroughly, and serve at room temperature.
Bale fish or Tank Goby (Glossogobius guiris) also makes excellent fish bhorta, and heavily depends on its availability.