Panch Phoran (East India & Bangladesh)

Panch Phoran (East India & Bangladesh)

Panch Phoran (East India & Bangladesh)

£7.99

Bengal’s five-seed tempering spice, no grinding required.

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SKU: FP-21-PANCH Category: Tags: , , , ,

Description

Cumin seeds, brown mustard seeds, fennel seeds, nigella seeds, and fenugreek seeds, simply combined whole. Fried in oil or ghee at the start of cooking, or used to temper a dish just before serving. Featured in Episode 21. Dry blend, shelf-stable, exact quantities from the source, one of the simplest blends in the whole range. Contains mustard.

Panch Phoran — Bengal’s five-seed tempering spice. No grinding required. Exact quantities.

  • 2 tsp cumin seeds
  • 2 tsp brown mustard seeds
  • 2 tsp fennel seeds
  • 1 tsp nigella seeds
  • 1 tsp fenugreek seeds

Just combine the whole seeds. Fry a teaspoonful in hot oil or ghee at the start of cooking, or use it to temper a finished dish right before serving.

Blend video coming soon.

Masor Tenga — sour fish curry

  1. Rub fish fillets with salt and turmeric and pan-fry until crisp; set aside.
  2. In the same pan, temper panch phoran in hot oil until the seeds crackle and pop.
  3. Soften onion and chillies, add chopped tomatoes, and stir in a mustard paste.
  4. Add water and a good squeeze of lime, simmer gently, then return the fish just to heat through.
  5. Garnish with coriander; serve with rice.

Also excellent tempered into dhals and vegetable dishes.

Cooking video coming soon.

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