FISH STICK BHORTA
I’ve made this a few times. It’s a powerful flavor punch that’s very adaptable.
This is an adaptation of a class of intensely flavored, mashed, Bengali dishes called Bhortas / Bhartas - also seen in other parts of India and in the diaspora (Caribbean choka for eg). The Bengali ones are usually heavy on mustard flavor, as this one is.
There is a base of sautéed aromatics – onion, ginger, garlic, green chilli – to which mustard and lemon juice are added before wilting in spinach and breaking up baked fish fingers into the the mixture.
I have yet to use spinach, but broccoli slaw has worked remarkably well, as have other greens.
This is a quick and delicious dish and has been added to my circulation. I usually eat it with rice, and dal if I have thought ahead. I haven’t made the pickled onions yet, but maybe one of these times.
