Traditional Bengali Fish Curry with Phoran Panch Phoron Mix

Bengali Culinary Heritage: Fish Curry with Panch Phoron

Experience the authentic taste of Bengal with our Phoran Panch Phoron Mix. This traditional five-spice blend is the secret to perfect Bengali fish curry that has been passed down through generations.

Ingredients:

• 500g Rohu or Katla fish, cut in steaks
• 2 tsp Phoran Panch Phoron Mix
• 2 tbsp mustard oil
• 1 tsp turmeric powder
• 2 green chilies, slit
• 1 bay leaf
• 1 tsp ginger paste
• Salt to taste
• 1 cup water

Method:

1. Marinate fish with turmeric and salt for 15 minutes.

2. Heat mustard oil until smoking, then reduce heat.

3. Lightly fry fish pieces and set aside.

4. In the same oil, add Panch Phoron and bay leaf.

5. When spices splutter, add ginger paste and green chilies.

6. Add water and bring to boil.

7. Gently add fish pieces and simmer for 10 minutes.

8. Serve hot with steamed rice.

The Magic of Panch Phoron

Our Panch Phoron contains five essential Bengali spices: cumin, fennel, fenugreek, nigella, and mustard seeds. This combination creates the distinctive flavor that defines Bengali cuisine.

Bring the authentic taste of Bengal to your kitchen with Phoran Panch Phoron Mix!