A traditional Bengali spice blend for fish, peppery and hot with plenty of fennel.
Eastern India may not get as much attention in the global culinary community as other regions, but Bengal has plenty of experience seasoning fish. It has been said that “fish and rice make a Bengali,” and this spice blend is a wonderful testimony to that fact.
Based on traditional recipes from the region, our Bengali Fish Masala is basically Panch Phoran (Bengali Five Spices) with coriander, turmeric and chilies, spices that compliment any fish dish.
In Bengal, this masala is often mixed with tomato, garlic and ginger and added to slowly simmered fish or shellfish. It’s also great on grilled or pan-seared fish.
Ingredients: coriander, turmeric, mustard, cumin, fennel, pepper, nigella, fenugreek.