Mangu

panta-ilish

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Panta Ilish is a traditional Bengali dish from the Indian subcontinent, especially popular in Bangladesh and West Bengal, India. The dish is a combination of fermented rice, known as 'panta bhat', and hilsa fish curry, known as 'ilish'. It is typically consumed for breakfast and is a significant part of the Bengali New Year celebrations. The dish is known for its unique sour and spicy flavors, and is often served with various side dishes like pickles and boiled eggs.

red chili powder

hilsa fish

mustard oil

Recipe

Ingredients:

  • 2 pieces of Hilsa fish

  • 2 cups of leftover rice

  • 1 green chili

  • Salt to taste

  • 1 lemon

  • Water as required

  • Fresh coriander leaves for garnishing

  • 1 onion, chopped

  • 1 teaspoon turmeric powder

  • 1 teaspoon red chili powder

  • Mustard oil as required


Instructions:

  1. Soak the leftover rice in water overnight. In the morning, drain the water and mash the rice slightly.

  2. Marinate the Hilsa fish pieces with salt, turmeric powder, and red chili powder.

  3. Heat mustard oil in a pan and fry the marinated fish until it turns golden brown.

  4. Remove the fish from the pan and keep it aside.

  5. In the same pan, add chopped onions and green chili. Saute until the onions turn golden brown.

  6. Add the fried fish back into the pan and cook for a few more minutes.

  7. Add the mashed rice to the pan and mix well.

  8. Squeeze a lemon into the mixture and stir well.

  9. Garnish with fresh coriander leaves and serve Panta Ilish with additional lemon wedges and green chilies on the side.