Fragrant Bengali Panta Bhat with Fish Fry
A traditional Bengali dish that brings together the subtle flavors of fermented rice with the savory crunch of spiced fried fish.
Preparation
Get these tasks done before you start cooking.
Fermenting the Rice
- 1
Place the cooked rice in a deep bowl
Place the cooked rice in a deep bowl.
- 2
Pour water over the rice
Pour water over it until the rice is completely submerged.
Tip: Ensure the rice is fully covered with water to avoid spoilage.
- 3
Cover and ferment
Cover and leave in a cool place overnight to ferment.
Tip: Use a clay pot for fermenting rice to enhance its traditional flavor.
Marinating the Fish
- 1
Combine marinade ingredients
Combine the mustard paste, lemon juice, and ginger-garlic paste in a bowl.
- 2
Apply the marinade
Apply the mixture thoroughly over the fish pieces.
- 3
Marinate the fish
Marinate for at least 30 minutes in the refrigerator.
How to Make Fragrant Bengali Panta Bhat with Fish Fry
Total time: 11 h 40 min · Yields 4 servings
- 1
Frying the Fish
Heat mustard oil in a pan and gently fry marinated fish until golden brown on both sides.
- 2
Seasoning the Rice
Just before serving, mix salt into the fermented rice.
- 3
Serving & Plating
Drain the excess water from the rice before serving.
Chef's Tips
Frequently asked questions
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