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The night before: place day-old cooked rice in a bowl, cover completely with water, and leave at room temperature for 8–12 hours to ferment slightly.
In Bangladesh, plain earthenware pots are traditionally used — they aid mild fermentation. A ceramic bowl works fine too.
In the morning, the rice will have softened and the water will smell slightly sour and refreshing — this is panta bhat. Season with a pinch of salt.
The slightly fermented flavor is intentional and cooling. It's eaten with the soaking water still present.
Rub hilsa steaks with turmeric and salt. Shallow fry in mustard oil (heated to smoking point first) for 3 minutes per side until crispy.
A very hot pan is essential for hilsa — it crisps the surface and prevents the delicate fish from sticking.
Serve the panta bhat on a banana leaf with fried hilsa, sliced onion, whole green chilies, and a final drizzle of raw mustard oil.
Eating this dish from a banana leaf is part of the tradition — it adds a faint, pleasant leafy aroma.