Bengali five-spice blend (Panch phoron) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 36) by Raghavan Iyer

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Notes about this recipe

  • TrishaCP on October 13, 2019

    Recipes that use this masala: Lamb with potatoes and onion in mustard oil p.194 Nutty-tasting lamb with a roasted poppy seed sauce p.204 Poached carp with onion, whole spices, and chiles p.238 Poached catfish in a caramelized onion-tomato sauce p.239 Tilapia with a yogurt sauce p.250 Poppy and mustard-seed rubbed fish fillets p.255 Chile-hot shrimp with bell peppers p.258 Coconut shrimp with mustard greens p.269 Mustard shrimp with cauliflower p.276 Chana rajmah p.363 Tart red lentils p.399 Yellow split peas w/unripe papaya p.415 Five-spiced whole pigeon peas p.424 Spicy potatoes and spinach with blackened chiles and coconut milk p.579 Bengali squash in coconut milk p.600 Bengali-style green papaya w/tomato and chiles p.643

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