Fragrant Bengali Panta Bhat with Fish Fry
Fermented Rice Feast with Crispy Fish
A traditional Bengali dish that brings together the subtle flavors of fermented rice with the savory crunch of spiced fried fish.
- 8 h 45 min
- 4
- Intermediate
Ingredients
For the Panta Bhat
For the Fish Fry
For the Marinade
Preparation
Fermenting the Rice
Place the cooked rice in a deep bowl
Place the cooked rice in a deep bowl.
Pour water over the rice
Pour water over it until the rice is completely submerged.
Ensure the rice is fully covered with water to avoid spoilage.
Cover and ferment
Cover and leave in a cool place overnight to ferment.
Use a clay pot for fermenting rice to enhance its traditional flavor.
Marinating the Fish
Combine marinade ingredients
Combine the mustard paste, lemon juice, and ginger-garlic paste in a bowl.
Apply the marinade
Apply the mixture thoroughly over the fish pieces.
Marinate the fish
Marinate for at least 30 minutes in the refrigerator.
Cooking Process
Frying the Fish
Heat mustard oil in a pan and gently fry marinated fish until golden brown on both sides.
Seasoning the Rice
Just before serving, mix salt into the fermented rice.
Serving & Plating
Drain the excess water from the rice before serving.
Plating & Serving
Fragrant Bengali Panta Bhat with Fish Fry
Fragrant Bengali Panta Bhat with Fish Fry
Plating & Serving
Serve the fragrant Panta Bhat in shallow bowls gently topped with crispy fish pieces.