There are many different types of satni—the most popular being fish, potato, and eggplant. Like fish, the potato, eggplant, or other vegetable is cooked then mixed well with the same ingredients (onion, cilantro, and chili peppers). In different districts of Bangladesh it is called by different names; such as “bortha” in Dakha.
Maach Bortha, a beloved dish from Bengali cuisine, is a delightful fish mash that showcases the region’s love for fresh fish and vibrant flavors. Known for its simplicity and robust taste, Maach Bortha is typically made with boiled or grilled fish, mixed with mustard oil, onions, and spices. This dish embodies the essence of Bengali cooking—where minimal ingredients come together to create something truly delicious. In this blog post, we will explore what Maach Bortha is, its key ingredients, preparation method, and why it deserves a spot on your dining table.
What is Maach Bortha?
Maach Bortha translates to “fish mash” in Bengali, and it is often prepared as a side dish to accompany rice and lentils. The dish can be made using various types of fish, including hilsa, rohu, or katla, but the most traditional version uses smoked or fried fish. The fish is flaked and mixed with a blend of ingredients, creating a flavorful mash that pairs perfectly with steamed rice.
The Fish
The first step is to prepare the fish. I like to use tilapia fillets. Pour a small amount of olive oil over the tilapia, then sprinkle in a little bit of turmeric, red chili powder, and salt. Rub the marinade well into the fish.
Heat up a small amount of oil in a pan on medium high heat. Place the marinated fish in the hot pan and cook for several minutes, flipping once halfway through until golden brown and completely cooked. Remove the fish and set aside to rest and cool.
The Onions, Cilantro, and Pepper
While the fish cools, prepare the rest of the ingredients. Slice the yellow onion very thinly, chop cilantro, and mince Thai chili peppers. Place the chopped ingredients in a pile and sprinkle over salt. Massage the salt into the onions, cilantro, and pepper by hand until they start to release liquid and the onions soften and turn translucent.
The Satni
Combine the onions mixture with the fish and break it apart until completely mixed together. Taste for seasoning and add salt if needed.
This dish is traditionally served as a side to rice. It’s deliciously spicy and sharp and savory, and makes a perfect quick meal!
Why You’ll Love Maach Bortha
• Quick and Easy: Maach Bortha is incredibly simple to prepare, making it a perfect dish for busy weeknights or last-minute gatherings. With just a few ingredients, you can whip up a satisfying side dish in no time.
• Versatile: This dish can be made with various types of fish, allowing you to tailor it to your taste and availability. Additionally, it can be served as a side dish or as a part of a larger Bengali meal.
• Rich in Flavor: The combination of mustard oil (if you’re using it) fresh green chilies, and onions creates a robust and aromatic dish that is sure to impress your guests. The smokiness from grilled fish adds an extra layer of depth that elevates the overall taste.
• Nutritious: Fish is a great source of protein and omega-3 fatty acids, making Maach Bortha a nutritious addition to your diet. When paired with rice and lentils, it creates a well-rounded meal.
Tips for Making the Best Maach Bortha
• Choose Fresh Fish: For the best flavor, use fresh or high-quality fish. If using frozen fish, make sure to thaw it properly before cooking.
• Adjust the Heat: If you prefer a milder dish, reduce the number of green chilies. You can also remove the seeds from the chilies for less heat.
• Experiment with Flavors: Feel free to add other ingredients like grated ginger, chopped tomatoes, or even boiled potatoes for added texture and flavor variations.
• Store Properly: If you have leftovers, store them in an airtight container in the refrigerator for up to two days. The flavors may meld together and taste even better the next day.
A Culinary Tradition
Maach Bortha is more than just a dish; it’s a part of Bengali heritage that highlights the region’s culinary artistry. The simplicity and freshness of the ingredients reflect the essence of Bengali cooking, where food is made with love and passion. It’s often served as part of a traditional meal, alongside rice and lentils, but can also stand alone as a flavorful snack.
Ingredients
- 3 tilapia fillets
- Olive oil, divided
- Salt to taste
- 1/4 tsp turmeric
- 1/4 tsp red chili powder
- 1/2 medium yellow onion, sliced thinly
- 1/2 cup cilantro, chopped
- 1-2 Thai chilis, minced
Directions
1. Marinate the tilapia in a mixture of oil, salt, turmeric, and chili powder
2. Heat a pan on medium heat and fry tilapia until cooked through, flipping halfway. Set aside to cool
3. Combine sliced onions, chopped cilantro, and minced Thai chilis with a sprinkling of salt and massage by hand until it the onions release their juices
4. Combine the onion mixture with the fish and break up the fish by hand to mix thoroughly
5. Serve with fluffy white rice and enjoy!
Bengali Maach Bortha is a delightful fish mash that embodies the spirit of Bengali cuisine. Its simplicity, robust flavors, and versatility make it a must-try dish for anyone looking to explore the rich culinary traditions of Bengal. So, gather your ingredients, prepare this delectable dish, and enjoy the comforting taste of Maach Bortha with family and friends.
I love it when my mother makes maach bortha, and now I realize she must’ve loved making it too, because of how quick it is to cook, and how simple the ingredients are—it’s one of the easiest traditional Bengali dishes to make!
Whether you’re serving it for a special occasion or a cozy dinner at home, this fish mash is sure to please and satisfy. Enjoy your culinary journey into the heart of Bengali flavors!
One response to “Maas Satni-Bengali Fish Salad”
[…] Usually borthas are served with more dishes—like this delicious fish curry, or other borthas, like this fish version. […]