Nigella seeds are a crucial ingredient in the equivalent of an, Indian 5 Seed spice blend called Pancha Pora. Distinctive in flavour, the mix of nigella, cumin, mustard, fenugreek and fennel seeds is used mainly in the northern part if India, not doubt because this area has the climate where the seeds grow best. I have turned the Panch Pora into a briny marinade. The beef, tender and flavoursome, is best served with roasted or grilled pears, saffron rice, pan juices and a crisp salad.

Ingredients

Panch Pora Spice Mix

• 2 tblsp brown mustard seeds
• 1 1/2 tblsp cumin seeds
• 2 tsp nigella seeds
• 1 tblsp fenugreek seeds
• 1 tblsp fennel seeds

Panch Pora Spiced Beef

• 2 tblsp panch pora spice mix
• 1/2 cup brown sugar
• 1/2 cup flaky salt
• 1 tsp each minced ginger and garlic
• 1/2 cup dry sherry or martini
• 1 - 1.25 kg beef fillet (cut from the centre of the eye fillet)

Method

Panch Pora Spice Mix

1. Put the mustard, cumin, nigella, fenugreek and fennel seeds in a spice mill or coffee grinder and process to coarsely chop. Store in an airtight container.

Panch Pora Spiced Beef

1. Into a resealable bag put the spice mix, brown sugar, flaky salt, ginger, garlic and sherry and mix well.
2. Tie the beef to secure a nice even shape and add to the bag and massage well in the mix. Refrigerate overnight (no longer than 24 hours), turning occasionally.
3. Remove the beef from the marinade and pat dry on absorbent paper. Brown the fillet evenly on all sides in a dash of oil in a hot frying pan. Transfer to a baking tray.
4. Fan bake at 200 degrees Celsius for 20 minutes. Cover and stand for 10 minutes before wrapping in foil and refrigerating. Serve cold or at room temperature. This will cook the beef to medium, for rare beef, cook for only 15 minutes.

Cooks Tips

Do not confuse culinary nigella with nigella damascena otherwise known as love-in-a-mist and a great favourite in many New Zealand gardens. While it has similar shaped seeds, it is not for cooking with.