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    Recipes » Recipes » Fish & Seafood Recipes

    Nona Ilish Bhorta aka Nona Ilish Bhuna Recipe from Debjanir Rannaghar!

    Published: May 24, 2018 · Modified: Feb 20, 2025 by Debjani · This post may contain affiliate links · 1 Comment

    ↓ Jump to Recipe

    Nona Ilish Bhorta is a flavorful Bangladeshi dish. It's a fish mash made with Nona Ilish, which is dried Hilsa fish preserved in salt.

    %Debjanir Rannaghar Nona Ilish Bhorta Recipe

    My recent trip to Tripura led me to a unique discovery: Nona Ilish, a preserved version of the famous Hilsa fish! You might be wondering why I'm focusing on preserved fish instead of fresh. Well, Nona Ilish is a delightful preparation with a character all its own.

    While this post includes a recipe for Nona Ilish Bhorta, I also want to share some interesting facts about this special ingredient.

    Nona Ilish and the history of preservation

    Hilsa is not only a prized fish but also the national fish of Bangladesh. In fact, it contributes significantly to Bangladesh's economy, accounting for 1.15% of its GDP. Over 400,000 people in Bangladesh depend on Hilsa for their living. Impressively, Bangladesh produces more than 65% of the world's Hilsa each year. (source Wikipedia).

    Nona Ilish is essentially Hilsa that has been dried and preserved with salt. This salted, dried Hilsa is a much-loved delicacy in Bangladesh and is also very popular in the North-Eastern states of India, particularly in Tripura.

    %Nona Ilish
    Nona Ilish

    One way to preserve fish, especially Hilsa when it's plentiful, is by making a type of dry fish called Sutki Maach.

    This age-old method of storing Hilsa, also known as Ilish Mach, involves packing the fish in large amounts of salt inside earthen pots. Bangladesh, famous for its abundant Ilish, developed this natural preservation technique long ago. I've heard stories of people storing multiple pots of Hilsa during the monsoon season to enjoy throughout the year.

    %Nona Ilish Bhuna

    Interestingly, this method wasn't common in West Bengal, either before or after India's independence. Hilsa wasn't as readily available there, so preservation wasn't a priority. However, when people migrated from Bangladesh to India, particularly to Tripura, a neighboring state, they began preserving the fish. This is likely why you can find Nona Ilish in Tripura today.

    The dishes prepared with Nona Ilish

    Nona Ilish Bhorta, made with dried Hilsa fish, is a much-loved dish. This fish bhorta, specifically the Nona Ilish version, is essentially fish paste cooked with flavorful spices. Other popular ways to enjoy Nona Ilish include bhuna and curry, often prepared with potatoes or eggplant.

    %Debjanir Rannaghar Nona Ilish Bhorta

    My take on Nona Ilish and The First Dish I cooked with it!

    I picked up three Nona Ilish during the business trip to Tripura I have mentioned above. Although I had little time for sightseeing, I asked my colleagues to help me find some. Carrying those three fish throughout my trip was quite the adventure! My journey took me from Tripura to Assam and Meghalaya, all with the Hilsa in tow. Thankfully, airport security didn't ask about my unusual cargo!

    Finally, back in Kolkata, I decided to cook one of them last Sunday. Nona Ilish Bhorta was the first dish I made. It was my first attempt at cooking it myself, even though I'd tasted Nona Ilish Bhorta and Nona Ilish Bhuna before.

    %Nona Ilish Bhuna

    Nona Ilish FAQ

    How do I wash Nona Ilish?

    Soak the fish chunks in water for around 30 minutes! Nona Ilish is preserved with salt and hence the extra salt must be discarded before cooking!

    Are onion and garlic mandatory to cook Nona Ilish?

    This type of fish (dry fish) calls for a good chunk of Onion and garlic to cover the raw smell.

    Which oil should I use while cooking nona ilish?

    It is better to use Mustard Oil as a cooking agent. The pungent smell of Mustard oil goes perfectly with dry fish. Do try to use extra oil! Well, You must not think about calories while having Nona Ilish.

    %Nona Ilish Bhuna

    Recipe Card

    %Debjanir Rannaghar Nona Ilish Bhorta Recipe
    Print Pin

    Nona Ilish Bhorta

    Nona Ilish Bhorta is a Bangladeshi Fish Mash prepared with Salted Hilsa Fish aka Nona Ilish.

    Course Fish
    Cuisine Bengali
    Keyword bengali recipe, Debjanir Rannaghar, Hilsa Fish Recipe, nona ilish, nona ilish recipe
    Prep Time 30 minutes minutes
    Cook Time 20 minutes minutes
    Total Time 50 minutes minutes
    Servings 5 People
    Calories 341kcal
    Author Debjani Chatterjee Alam
    Cost Rs 600

    Ingredients

    • 5 pieces Nona Ilish/ Dried Hilsa Fish around 500g
    • 5 Onion
    • 1 Tbsp. Ginger Paste
    • 2 Tbsp. Garlic Paste
    • ½ Tsp. Chopped Garlic optional
    • 6 Green Chili
    • ½ Tsp. Coriander Powder
    • ½ Tsp. Turmeric Powder
    • ½ Tsp. Red Chili Powder
    • ½ Tsp. Salt or to taste
    • 4 Tbsp. Mustard Oil
    • 1 Tbsp. Lemon Juice optional
    Get Recipe Ingredients

    Instructions

    • If using a whole fish, cut it into medium size pieces.
    • Soak* the Nona Ilish pieces in a bowl full of water for around 30 minutes.
    • Remove the fish scales.
    • Wash the fishes again in fresh water.
    • Chop Onion roughly.
    • Heat the Mustard oil in a pan.
    • Fry Onion till those turn brown.
    • Add Ginger and Garlic paste and cook till oil comes out from the mixture.
    • Now add chopped Garlic and chopped Green chili followed by Coriander powder, Turmeric Powder, Red Chili, and powder.
    • Add thee Cups of water and wait till the mixture starts boiling.
    • Now add fish chunks and cover the pan with a lid.
    • Cook on low flame till the liquid evaporates and the fish turn mushy.
    • Adjust the salt and cook till oil comes out from the mixture.
    • Finish the dish with 1 Tsp. of Mustard Oil.
    • Mix 1 Tbsp. of Lemon Juice before serving the Nona Ilish Bhorta.

    Notes

    • You must soak the fish in water for around 30 minutes. Nona Ilish is preserved with salt and hence soaking is the option to discard excess Salt.
    • Check the salt level before adding salt while cooking.

    Nutrition

    Serving: 75g | Calories: 341kcal | Carbohydrates: 26.8g | Protein: 66.3g | Fat: 21.9g | Saturated Fat: 3.7g | Cholesterol: 22mg | Sodium: 842mg | Fiber: 3g | Sugar: 6g

    Ilish Maach recipes from Debjanir Rannaghar apart from Nona Ilish Bhorta or Nona Ilish Bhuna:

    • Mawa Ghater Ilish Macher Lejar Bhorta
    • Ilish Macher Korma
    • Bori Begun Diye Ilish Macher Jhol
    • Ilish Pulao
    • Ilish Macher Shorshe bata diye Jhal
    • Bhapa Ilish
    • Doi Ilish

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    Have you tried the Nona Ilish Bhuna Recipe from Debjanir Rannaghar!

    Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at dolonchttrj@gmail.com. On Instagram, you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.

    You can follow me on Facebook, Twitter, Pinterest, and Instagram for updates and recipes from Debjanir Rannaghar.

    %Nona Ilish Bhorta Recipe Debjanir Rannaghar

    %Nona Ilish Bhuna Recipe Debjanir Rannaghar

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    About Debjani Chatterjee Alam

    I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.

    Learn more about me →

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    About Debjani

    I'm a Corporate Social Responsibility Specialist with a keen interest in ESG, but my passion lies in food: writing about it, creating recipes, and capturing its beauty through photography! Debjanir Rannaghat began in 2009 as a space for me to share my food adventures, my experiences as a mom, and the dishes I adore cooking and eating, both at home and when exploring new places. My aim is to create recipes that are easy to understand and follow, so anyone, whether they love to cook or simply need to, can succeed. I apply the same straightforward approach to my reviews and stories. I also have a passion for food photography and strive to showcase delicious meals in a beautiful, practical, and accessible manner. Feel free to contact me at dolonchttrj@gmail.com.

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    1. Srabani Bose says

      June 02, 2022 at 6:52 pm

      excellent!!

      Reply

    Meet Debjani

    About Debjani Chatterjee Alam

    I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.

    Learn more about me →

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