Panta Ilish with Spiced Rice and Fermented Fish

Ingredients

• 1 cup (200g) fermented rice (panta) 1 cup (200g) fermented rice (panta)
• 4 Hilsa fish fillets 4 Hilsa fish fillets
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• Salt to taste Salt to taste
• 2 tablespoons mustard oil 2 tablespoons mustard oil
• 1 cup (240ml) water 1 cup (240ml) water
• For spiced rice: For spiced rice:
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 2 cups (470ml) water 2 cups (470ml) water
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds 1 teaspoon coriander seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• Salt to taste Salt to taste
• For fried eggplant (side dish): For fried eggplant (side dish):
• 1 large eggplant, sliced 1 large eggplant, sliced
• Salt to taste Salt to taste
• Vegetable oil for frying Vegetable oil for frying
• For garnish: For garnish:
• Fresh coriander leaves Fresh coriander leaves
• Sliced onion Sliced onion
• Green chili Green chili

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 20g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the fermented rice (panta) thoroughly and soak it in water for 30 minutes. Drain and set aside.
2. 2.
   In a bowl, mix together turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Rub this mixture onto the Hilsa fish fillets and let them marinate for 15 minutes.
3. 3.
   Heat mustard oil in a pan over medium heat. Add the marinated fish fillets and cook for 3-4 minutes on each side until they are golden brown. Remove the fish from the pan and set aside.
4. 4.
   In the same pan, add the soaked fermented rice (panta) and water. Cook over low heat for 10-15 minutes until the rice becomes soft and mushy. Stir occasionally to prevent sticking.
5. 5.
   Meanwhile, rinse the basmati rice and drain. In a separate pot, add the rinsed rice, water, cumin seeds, coriander seeds, turmeric powder, and salt. Cook the rice according to package instructions until it is fluffy and cooked through.
6. 6.
   Heat vegetable oil in a frying pan. Fry the sliced eggplant until golden brown and crispy. Remove from the pan and drain on a paper towel to remove excess oil.
7. 7.
   To serve, place a portion of the spiced rice on a plate. Top it with a serving of the fermented rice (panta) and a cooked Hilsa fish fillet. Garnish with fresh coriander leaves, sliced onion, and green chili. Serve with fried eggplant on the side.

Treat your ingredients with care...

• Hilsa fish — Make sure to choose fresh Hilsa fish fillets for the best flavor. If Hilsa fish is not available, you can substitute it with any other fatty fish like salmon or mackerel.
• Fermented rice (panta) — Soaking the fermented rice in water helps to remove any excess sourness. Adjust the soaking time based on your preference for the level of tanginess.
• Basmati rice — Rinse the basmati rice thoroughly to remove any excess starch before cooking. This will ensure that the rice grains remain separate and fluffy.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder in the marinade.
• If you prefer a milder flavor, reduce the amount of spices used in the marinade.
• Serve the Panta Ilish with a squeeze of fresh lemon juice for an extra tangy kick.
• If you cannot find Hilsa fish, you can use any other fatty fish with a similar texture.
• To make the dish more aromatic, add a pinch of garam masala to the spiced rice.

Serving advice

Panta Ilish is traditionally served as a main course dish. It is best enjoyed with a side of fried eggplant, sliced onion, and green chili. Serve it with a generous portion of spiced rice and garnish with fresh coriander leaves for a delightful presentation.

Presentation advice

To present Panta Ilish beautifully, arrange the spiced rice on a plate and place the cooked Hilsa fish fillet on top. Spoon the fermented rice (panta) alongside the fish. Garnish with fresh coriander leaves, sliced onion, and green chili for a pop of color. Serve the fried eggplant on a separate plate or in a small bowl as a side dish.