Panta Ilish
At the Pohela Boishakh Festival, practically every Bangladeshi consumes Panta Ilish, a traditional dish (the first day of Bangla year). It is Bangladesh's most popular dish. This meal is one of their favorites since it is a wonderful representation and celebration of their culture and history.
It's a platter of soaked leftover rice topped with fried hilsa, achar, and dal. On the morning of Pohela Boishakh, people eat Panta Ilish and then participate in cultural programs. The salty and chili flavors combine in the tasty, crunchy, and delicious hilsa fish served with water-soaked cold rice and spicy bharta. After the first bite, you'll be hooked. Another fish, American shad, has a similar flavor to hilsa, so you can buy it and enjoy some Bengali delight.
Ingredients
- For Panta Bhat:
- Steamed Rice/Siddo vat - as required
- Water - as needed
- For Ilish Fry:
- Ilish fish/hilsh fish - 8-10 pieces
- Salt - 1 teaspoon
- Red Chili Powder - 1/2 teaspoon
- Turmeric Powder - 1/2 teaspoon
- Oil for shallow fry
- For Garnish:
- Crispy Fried onion(Beresta) - 1/2 cup
- Dry Red Chili - 8-10 pieces roasted
Instructions
- Panta Preparation:
- Soak the steamed rice in enough water for at least 2-3 hours preferable overnight.
- Serve with fried ilish, bhorta, roasted dry red chili, onion slices and extra salt.
- Ilish Fry:
- Mix salt, turmeric and red chili with fish pieces.
- Heat 1/2 cup oil a non-stick flat fry pan.
- Fry fish pieces until brown and crispy.
- Garnish with fried onion, roasted dry red chili and onion slices.
- Serve with panta bhat.
