Bengali 5 Spices Recipes

BENGALI FIVE SPICE BLEND

Steps:

• Mix the seeds together evenly.
• Store in an airtight container and use as needed.
• Store in an airtight container and use as needed.

PANCH PHORON, BENGALI FIVE-SPICE

Steps:

• Mix all together, You can use less or more of your favorite seeds so adjust to taste.
• Store out of light in a sealed jar.
• This recipe is meant to be used as whole seeds roasted before using in a recipes to release the oils for more fragrance.
• Roast in hot oil, until a strong aroma of each spice is released, and use the fragrant oil as a base to cook dal, meats or vegetables.
• Roast in Vegetable oil (vegan), butter or ghee and add as seasoning to different dals or thick curries.

FISH WITH BENGALI 5-SPICES

Steps:

• 1. Prepare the 5-spice mixture. Place the fish pieces in a large non-reactive bowl. Add the 1/4 teaspoon turmeric and salt and mix well, making sure all the pieces are well-coated. Cover with plastic wrap and marinate in the refrigerator at least 1 and up to 4 hours. 2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat and fry the fish pieces (leave any juices in the bowl), in 2 or 3 batches if necessary, until golden, about 2 minutes per side. Remove to a bowl. 3. To the bowl with the fish juices, add the remaining 1/2 teaspoon turmeric, cayenne pepper, and water and mix well to make a paste.4. Heat the remaining 1 tablespoon oil in the same skillet and add the panch-phoran they should splatter upon contact with the hot oil, so cover the pan until the splattering subsides. Quickly add the turmeric paste, stir about 1 minute, then add the tomatoes and cook until most of the juices evaporate, about 5 minutes.5. Mix in the fish, plus any juices that may have accumulated, and cook over medium heat 2 to 3 minutes to blend the flavors. Transfer to a serving dish, sprinkle the cilantro on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BENGALI 5-SPICES

Steps:

• In a medium cast-iron or nonstick wok or skillet, roast together all the ingredients, stirring and shaking the pan over medium-high heat until heated through, about 2 minutes. Let cool, then store in an airtight container in a cool, dark place, about 1 month at room temperature or about 1 year in the refrigerator.VARIATION: For a Punjabi version, mix the spices and grind them in a spice or coffee grinder until coarsely ground.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.