A Bangladeshi summer dish combining tangy, water-soaked leftover rice (“panta bhaat”) with crisp-fried hilsa and dried chillies, served alongside flavourful bharta accompaniments for a cooling, satisfying meal.
Hilsa with Panta Bhaat
Ingredients
- 2 cups cooked rice or leftover, soaked in 4–6 cups clean water for 4–6 hours
- 4 –6 dried red chillies
- 3 hilsa pieces about 600 g total
- 1 tsp turmeric powder optional
- Salt to taste
Accompaniments (optional but traditional)
- Alu bharta mashed potatoes
- Baigun bharta mashed eggplant
- Any green bharta e.g. mashed boiled greens
- Raw chopped onion and green chillies
- Mustard oil to taste
- Pickle of your choice
- Lemon wedges
Instructions
- Soak cooked rice or leftover rice in water for 6 hours.
- In a small pan over medium heat, dry-fry the red chillies until fragrant and lightly blistered; set aside.
- Heat a thin layer of oil in a separate skillet. Pat the hilsa pieces dry, sprinkle them lightly with salt and turmeric, and fry until the skins are crisp and the flesh flakes easily, about 3–4 minutes per side. Remove and keep warm.
- Add the fish and dry red chillies to the panta bhaat.
- Serve immediately with alu bharta, baigun bharta, or your choice of green bharta, accompanied by raw onions, chillies, a drizzle of mustard oil, pickle, and lemon wedges.
Notes
Panta bhaat’s subtle sourness comes from the natural fermentation during soaking; adjust the water ratio to your preferred tang and consistency. The crispy fried hilsa adds a rich contrast to the cooling rice, and the dried chillies infuse a smoky heat. Traditional accompaniments like mashed potatoes or eggplant bharta, tossed with raw onions and green chillies, round out the meal, while mustard oil and lemon wedges brighten each bite. Hilsa with Panta Bhaat originated as a rural Bangladeshi farmer’s meal which turned into a national cultural treasure. Today it’s a powerful symbol of Bangladeshi pride, simplicity and seasonal abundance – specially honored on Pohela Boishakh. Hilsa is the national fish of Bangladesh and is harvested during the monsoon season, particularly from the Padma, Meghna and Ganges river systems.