Cook Panta Ilish with Bhortas for Pohela Baishakh

Panta ilish is Pohela Baishakh’s most iconic dish, despite it being a relatively newer addition to the menu card. The first day of the year begins with a brightly coordinated dining table, laden with an assortment of bhortas that accompany the bland panta bhaat and ilish. Read more about Pohela Baishakh and Bangladeshi new year traditions here.

POHELA BAISHAKH RECIPE FOR PANTA ILISH WITH BHORTAS

Panta Bhaat Ingredients
Cook any parboiled rice, immerse in water, and then refrigerate overnight.
Roast a few red chillies and add a slice of lemon as accompaniment.

Bhorta Ingredients
2 plantains
2 green chillies, chopped
1 tbsp mustard oil
Lime juice, a squeeze
Salt, to taste

Method
Boil the plantains and mash them, adding salt, chopped chilies, mustard oil and a dash of lime juice. Mix well. Shape into balls and place one on the side of the bhaat or rice dish.

1 bunch coriander
2 green chillies
1/2 lime juice
1 clove garlic
Salt, to taste

Method
Grind the coriander into a paste with green chilis, lime juice, salt and a pinch of garlic.
Make this into a small bite sized ball and place on the side of the bhaat plate also.

Ilish Fry Ingredients
4 fish steaks of your choice
1 tsp turmeric powder
2 tbsp chilli paste (red chilli powder, mixed with a spoon of water)
Mustard oil, as needed
Salt, to taste

Method
Marinate the fish (preferably from the stomach as those are fatty and contain less bones) in salt, turmeric powder, red chilli paste (you can alternate with green chilli paste), for about half an hour.
Now fry these in mustard oil, 3-4 minutes on each side.
The fish cooks quickly and adds the right zing to the panta bhat with the other bhortas.

Photo credits: Reema Islam & Shamik Barua.

ALSO ON THE GOYA JOURNAL