Taki Fish Bharta: Joy of Taste Through Effort

Hello dear friends,
I hope you all are doing well and spending a beautiful life with your loved ones. I wish you all happiness and peace.

Bharta is an inseparable part of the Bangladeshi kitchen. Not only mashed potatoes, but there are countless varieties of bharta that are equally loved across the country. Mashed lentils, mashed eggplant, mashed tomatoes, or even dried chili bharta—each of them brings a unique delight to our dining table. But among all these, the one that requires the most care, patience, and time is fish bharta. And at the very top of that list is the delicious taki fish bharta.

Yesterday, Friday noon, turned into a joyful experience for me because I prepared taki fish bharta with my own hands. We had some frozen taki fish stored for a while. Many people cook curries or stews with this fish, but I have always loved it as a bharta. So, I decided—today is the day for taki fish bharta!

Let me tell you first, making taki fish bharta is not an easy task. I took the fish out of the freezer, washed them properly, then fried them lightly with oil, turmeric, and chili. The aroma of frying itself was mouthwatering. But then came the hardest part—removing the bones. Taki fish has a lot of tiny bones, so it takes patience and careful attention to separate them. This is the most time-consuming and troublesome step, and that is why many people hesitate to make taki fish bharta.

But I believe, “to enjoy something good, you must put in some effort.” My wife was initially unwilling, but when I promised to help, she agreed. Together, we patiently removed the bones one by one. Watching the pile of boneless fish pieces grow gave me a sense of satisfaction and hidden joy.

Then came the real magic—turning it into bharta. I mixed the fish with chopped onions, coriander leaves, green chilies, salt, and mustard oil. The aroma of mustard oil is the soul of any bharta. Using my hands, I mashed everything together until it became smooth and flavorful. The fragrance that spread across the kitchen at that moment was beyond words.

Finally, when I sat down with hot steamed rice and this bharta, it felt like every bit of effort was worth it. Each mouthful brought a burst of unique flavor—the soft texture of the fish, the sharpness of onion and chili, and the rich aroma of mustard oil—all blending into perfection.

This bharta was not just food for me; it was an experience and a memory. Because it was not made by me alone—it was a family effort, filled with patience, teamwork, and shared joy. The happiness of preparing it together doubled the pleasure of eating it.

In life, there are moments that seem simple, yet bring extraordinary joy. For me, making taki fish bharta was one such moment.

Perhaps to others, taki fish bharta is just an ordinary dish. But the effort, time, and care behind it make it extraordinary. Just like in life, the lesson here is clear—true happiness cannot be achieved without hard work.