Fragrant Bengali Panta Bhat with Fish Fry

Name: Fragrant Bengali Panta Bhat with Fish Fry
Prep time: 8 h
Cook time: 8 h
Total time: 8 h
Yield: 4
Cuisine: Main Course
Ingredients: Cooked rice; Water; Salt; Fish pieces (Rohu or firm fish); Turmeric powder; Red chili powder; Mustard oil; Salt; Mustard paste; Lemon juice; Ginger-garlic paste

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

Cooked rice

2 cups

Water

4 cups

Salt

To taste

For the Fish Fry

Fish pieces (Rohu or firm fish)

4 pieces

Turmeric powder

1 tsp

Red chili powder

1 tsp

Mustard oil

2 tbsp

Salt

To taste

For the Marinade

Mustard paste

1 tbsp

Lemon juice

1 tsp

Ginger-garlic paste

1 tbsp

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