শুভ নববর্ষ ১৪৩৩❤️ #শুভনববর্ষ

Ingredients

• 2 cups White Rice (rinsed well)
• 4 cups Water (for cooking rice) (for boiling rice)
• 1 tsp Salt (divided: ½ tsp for rice, ½ tsp for fish)
• 4 pieces Hilsa Fillets (about 500 g total, skin on, cleaned)
• ½ tsp Turmeric Powder (for fish marination)
• ½ tsp Red Chili Powder (adjust to taste)
• 2 tbsp Mustard Oil (use authentic Bengali mustard oil for flavor)
• 1 small Onion (thinly sliced for garnish)
• 1 piece Green Chili (sliced, optional heat)
• 1 piece Lemon (cut into wedges for serving)

Instructions

1. Rinse and Cook Rice

   Rinse the rice under cold water until the water runs clear. Add 4 cups of water and ½ tsp salt to a medium saucepan, bring to a boil, then simmer covered for about 15‑20 minutes until the rice is fully cooked and water is absorbed.

   Time: PT20M

   Temperature: 100°C

2. Cool and Soak Rice (Panta Bhat)

   Transfer the cooked rice to a large bowl, spread it out to cool to room temperature, then add 2 cups of water and stir gently. Cover and let it sit at room temperature for 12‑14 hours (overnight) to ferment.

   Time: PT12H

3. Marinate Hilsa

   Pat the hilsa fillets dry, sprinkle with ½ tsp salt, ½ tsp turmeric, and ½ tsp red chili powder. Let it rest for 10 minutes.

   Time: PT10M

4. Heat Mustard Oil

   Place the skillet over medium‑high heat and add 2 tbsp mustard oil. Heat until the oil begins to smoke lightly, indicating it’s hot enough for frying.

   Time: PT2M

   Temperature: high

5. Fry Hilsa

   Gently place the marinated hilsa pieces skin‑side down into the hot oil. Fry for about 4‑5 minutes per side until the flesh is opaque and the skin is crisp and golden.

   Time: PT8M

   Temperature: high

6. Serve

   Scoop the fermented rice into serving bowls, top with the fried hilsa, and garnish with sliced onion, green chili, and lemon wedges. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g