Panch Foran Mach (Fish Curry with Bengal Five Spices)

‘Panch Foran Mach’ is a quick and easy recipe that I cook often whenever I get fresh small fish in market. The freshly roasted and ground powder masala goes very well with this fresh fish. The fish curry is very light and you can get a very distinct fresh flavour in this curry. You can always add ‘kanch kola’ or plantain in this curry. But I like it simple only with thick potato wedges, brinjal and some ‘vadis’. Yes for this recipe ‘vadi’ is a must ingredient. Try this light fish curry on lunch or dinner with steamed rice by side only.

  • Servings: 4-serving
  • Difficulty: easy
  • Print


  • Cuisine: bengali
  • Passive Time: 15 mins
  • Course: side dish
  • Preparation Time: 15 mins
  • Cooking Time: 20 mins


4 pcs Any Fresh Sweet Water Fish (Carp preferably)
1 Potato
½ Brinjal or Eggplant
6 – 8 pcs Vadi or Sundried Lentil Dumpling
3 – 4 Green Chilli
1 ½ tsps Panch Foran or Bengal Five Spices
1 Dry Whole Red Chilli
¼ tsp Cumin Powder
1 tsp Turmeric Powder
1 tsp Ginger Paste
5 – 6 Tbsps Mustard Oil
To taste Salt


  1. Marinate the fish pieces with ½ tsp turmeric powder and salt. Keep aside.
  2. Dry roast 1 tsp panch foran and dry whole red chilli and grind it into a fine powder.
  3. Cut the brinjal into four pieces. Peel the potato and cut it into four pieces lengthwise.
  4. Heat oil in a wok or kadai. Shallow fry fish pieces and keep aside.
  5. Add potato pieces and fry till they turns golden. Drain from oil and keep aside. Same way fry the brinjal and ‘vadis’ too.
  6. Now add 1 tsp oil in kadai if required and temper the oil with panch foran and green chillies.
  7. Add fried vegetables and vadis. Add dry masalas including the roasted panch foran powder too. Sauté for few minutes.
  8. Add water and salt just to cover the vegetables.
  9. Put in the fried fish pieces, cover and cook till potatoes are done.
  10. Serve with steamed rice only.


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