Bangladeshi Panta Bhat with Fried Hilsa and Spicy Chili
Enjoy traditional Bangladeshi Panta Bhat served with crispy fried Hilsa fish and spicy chilies, a refreshing dish ready in just 40 minutes.
Panta Bhat is a traditional Bangladeshi dish, perfect for hot days. It's paired with crispy Hilsa for a satisfying meal.
Why This Recipe Works
Fermentation Flavor: Soaking the rice overnight enhances its flavor and digestibility.
Crispy Fish: Frying Hilsa in mustard oil gives it a crispy texture and rich taste.
Spicy Kick: Adding green chilies intensifies the dish's flavor profile, balancing the rice.
Chef's Pro Tip: For the best texture, ensure the Hilsa is fried at medium-high heat to get it perfectly crispy.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
Ingredients
Directions
- 1
Soak the cooked rice in water overnight, allowing it to ferment slightly for a tangy flavor.
- 2
Clean the Hilsa fish and marinate with salt, turmeric powder, and red chili powder for 10 minutes.
- 3
Heat mustard oil in a pan and fry the marinated Hilsa until golden and crispy, roughly 5-7 minutes.
- 4
In the same oil, fry sliced onions until caramelized and add whole green chilies for extra spice.
- 5
Serve the Panta Bhat in bowls topped with the fried Hilsa and garnished with fried onions and chilies.
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Nutrition Facts
Per serving
fat
20g
carbs
65g
fiber
3g
sodium
300mg
protein
30g
calories
550
