Let me tell you how I stumbled onto this little revelation of a dish. It was a rainy Thursday, the kind of day where your ambitions are confined to getting the kettle on and making it to the couch. I wasn’t looking for inspiration but Nigella has a way of finding you when you least expect it. There she was, in her silk robe, waxing poetic about fish fingers. and not just any old fish finger sandwich, no. This was Bhorta-a deeply comforting Bangladeshi mash of mustard oil, chillies, onions and mashed fish-done her way, with a British frozen food aisle twist.
Nigella’s Fish Finger Bhorta is where childhood nostalgia crashes deliciously into global comfort food. Instead of the traditional smoked or fried fish used in Bhorta, she opts for humble, breaded fish fingers. the kind you might have eaten straight off a tray as a kid. The rest of the dish stays gloriously close to its roots: bold mustard oil, smushed green chilli, soft onions and mashed fish, all brought together by heat, heart and a little irreverence.
It’s simple, spicy and soothing. The kind of meal that whispers, ’Don’t worry, love, I”ve got you”.
Nigella Fish Finger Bhorta Recipe
Ingredients Needed
Here’s what you’ll need. Nothing fancy-most of this is probably in your kitchen already which is part of the charm.
- Fish fingers – 6 to 8 of them (your classic frozen ones are perfect; I went for the battered kind because I like the crunch)
- Green chillies – 1 to 2, finely chopped (adjust to taste; I like mine to give a bit of a kick)
- Mustard oil – 1½ tablespoons (not optional if you want the soul of Bhorta to come through-find it in Indian or Bangladeshi shops)
- Onion – Half a small one, finely chopped
- Salt – Just a pinch, to taste
- Optional: a clove of garlic, minced; a squeeze of lime juice; chopped fresh coriander if you’re feeling extra
Mustard oil is the secret ingredient. the heart and fire of this dish. If you’ve never used it before, brace yourself: it’s pungent, peppery and a little wild. It transforms everything it touches. One sniff and I was transported to a Bangladeshi auntie’s kitchen, even though I’ve never actually been in one.
Equipment Needed
Don’t overthink this-you won’t need anything you wouldn’t use for beans on toast.
- Baking tray (or an air fryer if you’re feeling modern)
- Mixing bowl
- Fork (your mashing tool)
- Chopping board and knife
- Teaspoon for mustard oil (you’ll want to control that beast)
That’s it. No blender, no food processor, no stand mixer. Just hands, fork and fire.
Instructions To Make Nigella Lawson’s Fish Finger Bhorta
This dish is all about timing and rhythm and it doesn’t ask much from you. just your attention and a bit of soul.
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Cook the fish fingers.
Stick them in the oven or air fryer and get them crisp and golden. They should be cooked right through and have a firm outer crust. I do 200°C in the oven for 20 minutes, flipping once.
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Prep the aromatics.
While the fish fingers are cooking, finely chop the onion and chillies. If you’re using garlic, now’s the time to mince it.
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Heat the mustard oil.
In a small pan or even just in the bowl you’ll mix in, gently warm the mustard oil. don’t let it smoke! This wakes up its aroma. You can also pour it in raw if you like its sharpness (I do it raw. more punch, less fuss).
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Mash everything.
Once your fish fingers are done, break them apart into the bowl. Add the onion, chillies, mustard oil and a good pinch of salt. Now take your fork and mash it all together. You’re not looking for baby food-chunks are good. It should look a little messy and smell amazing.
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Taste and adjust.
This is crucial. You might want more oil, more chilli or a sprinkle of lime juice to wake it all up. Trust your palate.
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Serve warm.
Eat it with hot rice, warm flatbread or honestly, just scoop it up with your fingers straight from the bowl. There’s no judgment here-Nigella would approve.
What I Learnt
Making this taught me something strangely beautiful about food and memory. Here you have a dish rooted in Bangladeshi tradition-a dish that speaks of family dinners, smoky kitchens and homemade fire. and yet Nigella spins it with frozen fish fingers, without losing its essence. That’s the magic.
It also reminded me that comfort food doesn’t have to be perfect or precious. It just has to make you feel something. There’s no culinary ego here. just honesty, warmth and a little mischief.
I learnt that mustard oil is criminally underrated in Western kitchens. One spoon of it and everything else seemed muted. I also realised I need to trust my tastebuds more. Recipes give you a map, sure. but the road is yours to walk.
FAQs
What Is Fish Finger Bhorta, And How Is It Different From The Traditional Bhorta?
Fish finger bhorta is Nigella Lawson’s twist on the classic Bengali bhorta, which typically involves mashing vegetables with mustard oil and spices. Instead of the usual mashed veggies, she uses crispy fish fingers, creating a comforting yet bold flavor. It’s like the best of both worlds-crispy, salty fish combined with the richness of bhorta’s smoky, mustardy kick.
Can I Make This Recipe With Any Type Of Fish Fingers?
Absolutely! While Nigella uses standard frozen fish fingers, you can easily make it with homemade fish fingers if you’re feeling adventurous. The key is the crispy texture-so as long as they crisp up nicely, you’re good. I’ve also tried it with battered fish fillets in a pinch, and it still delivers that satisfying crunch!
Can I Make Fish Finger Bhorta Without Mustard Oil? What’s A Good Substitute?
Mustard oil is a big part of the authentic flavor, but if you can’t find it, don’t worry-there’s hope! You can substitute with a mild vegetable oil, though the flavor won’t be quite the same. Alternatively, you can blend in a bit of Dijon mustard into regular oil for that extra tangy kick. Trust me, it still brings the flavor together!
