Panch Phoron Chingri with Pumpkin
Sweet pumpkin and prawns are a particularly good match for the fennel, nigella, mustard and fenugreek notes in panch phoron. This is a light Bengali-inspired preparation where the pumpkin partially softens into the gravy while the prawns are cooked only at the end.
Servings
4
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
✨ Zaika Potli Secret Technique
Temper 1¼ tsp Bengal Panch Phoron in mustard oil before cooking the pumpkin. The spice blend remains in the dish.
Ingredients
Ingredients
- Prawns — 450 g, peeled and deveined
- Pumpkin — 500 g, cubed
- Mustard oil — 2 tbsp
- Bengal Panch Phoron — 1¼ tsp / about 4 g
- Turmeric — ½ tsp
- Green chillies — 2, slit
- Salt — 1 tsp
- Water — ½ cup
- Sugar — ¼ tsp, optional
Cooking Instructions
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1Toss the prawns with a pinch of turmeric and salt.
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2Heat mustard oil in a wide kadai.
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3Sear the prawns for about 30–45 seconds per side, just until they begin changing colour. Remove.
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4Add Bengal Panch Phoron to the same pan.
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5Once the seeds crackle, add pumpkin and remaining turmeric.
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6Toss thoroughly.
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7Add salt, green chillies and ½ cup water.
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8Cover and cook over medium-low heat for about 10–12 minutes.
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9Uncover and lightly mash two or three pumpkin pieces into the pan juices.
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10Return the prawns.
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11Cook for another 2–3 minutes, only until the prawns are opaque and tender.
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12Add the optional pinch of sugar if needed.
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13Taste and adjust salt.
💡 Chef's Pro Tip
Do not leave the prawns in the pan while the pumpkin softens. Their cooking time is much shorter and they become rubbery if simmered for the entire dish.
🍽️ Perfect Serving Pairings
My Take On Panch Phoron Chingri with Pumpkin
Sweet pumpkin and prawns are a particularly good match for the fennel, nigella, mustard and fenugreek notes in panch phoron. This is a light Bengali-inspired preparation where the pumpkin partially softens into the gravy while the prawns are cooked only at the end.
The Secret: Do not leave the prawns in the pan while the pumpkin softens. Their cooking time is much shorter and they become rubbery if simmered for the entire dish.