Panta Ilish (Fermented Rice With Hilsa Fish) Recipe

• 1 cup aged parboiled rice (soaked overnight in 2 cups water)
• 4 pieces Hilsa fish fillet (about 6 oz each)
• 1/2 cup mustard oil
• 2 tablespoons black mustard seeds
• 2 tablespoons yellow mustard seeds
• 2 fresh green chilies, finely sliced
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon sea salt (plus more to taste)
• 1/2 teaspoon sugar
• 1 tablespoon fresh lemon juice
• 1/4 cup finely chopped cilantro
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1 small red onion, thinly sliced
• 1/2 teaspoon nigella seeds (kalonji)
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup cucumber, thinly sliced (for garnish)
• 1/2 cup tomato, thinly sliced (for garnish)

Panta Ilish Instructions

1. Rinse the aged parboiled rice thoroughly under cold water until the water runs clear, then place it in a large bowl with 2 cups of water and soak it overnight at room temperature, covered loosely.
2. Drain the soaked rice the next morning, reserving the soaking water. Set both the rice and the water aside separately.
3. Rinse the Hilsa fish fillets gently under cold water and pat them dry with paper towels.
4. In a small bowl, combine 1 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon sea salt, 1 tablespoon fresh lemon juice, 1 tablespoon grated ginger, and 2 cloves minced garlic to form a thick paste.
5. Rub the spice paste evenly over both sides of the Hilsa fillets and let them marinate for at least 20 minutes.
6. While the fish marinates, grind 2 tablespoons black mustard seeds and 2 tablespoons yellow mustard seeds with a pinch of salt and a splash of water to make a smooth mustard paste.
7. Heat 1/2 cup mustard oil in a heavy-bottomed skillet over medium-high heat until it begins to smoke lightly, then reduce the heat to medium.
8. Carefully add the marinated Hilsa fillets to the hot oil and fry for 3-4 minutes on each side, or until golden brown and cooked through. Remove the fish and set aside on a plate lined with paper towels.
9. In the same pan, add 1/2 teaspoon nigella seeds and let them sizzle for 30 seconds, then add the thinly sliced red onion and sauté until soft and lightly golden.
10. Transfer the reserved soaked rice to a serving bowl and pour the reserved soaking water over it to create the traditional "panta" (fermented rice water).
11. Sprinkle 1/2 teaspoon sugar, 1/2 teaspoon freshly ground black pepper, and half of the finely chopped cilantro over the rice.
12. Arrange the fried Hilsa fillets on a separate plate and drizzle with a little mustard oil and the prepared mustard paste. Garnish with the remaining cilantro and finely sliced green chilies.
13. Arrange the thinly sliced cucumber and tomato on the side as fresh accompaniments.
14. Serve the panta rice cold, topped with sautéed onions and nigella seeds, alongside the fried Hilsa, mustard paste, and fresh garnishes.