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Hilsa with Panta Bhaat

Ingredients

  • 2 cup cooked/leftover rice soaked in clean water for 4-6 hours
  • 4-6 dry red chilies
  • 3 pcs Hilsa fish
  • 1 tsp turmeric powder

Instructions

  • Take cooked rice or leftover rice and soak in clean water for 4-6 hours.
  • Fry red chilies and set aside in salt.
  • Fri the fresh hilsa pieces, adding only a little salt and turmeric powder (optional) and set aside.
  • Add the fish pieces and dry red chilies to the water-strained panta bhaat, including all or any of the accompaniments indicated below. Delicious on a hot summer day.
  • Accompaniments
  • Make alu bharta (mashed potato), baigun bharta (mashed eggplant), and any green bharta by boiling and mashing the potato/eggplant as appropriate. Add raw chopped onions and chopped flavorful green chilies. Mustard oil is optional.
  • Serve with a pickle of choice and piece of lemon.
Author: Hasna Moudud