Panchforon Bati Chingri
Panchforon bati chingri steams shrimp in a small bowl with Bengali five-spice, mustard, green chile, and oil until the sauce turns aromatic. It is quick, pungent, and made for spooning over rice.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Toss shrimp with turmeric, salt, mustard paste, panch phoron, and mustard oil.
Add green chiles and coconut or yogurt to make a loose coating.
Pack the mixture into a heatproof bowl and cover tightly.
Steam until the shrimp are just opaque and the spice oil rises around the edges.
Rest briefly, then garnish with cilantro and serve with rice.
π· Perfect Pairings
Complete your meal with these
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