Ilish Sorshe (Hilsa in Mustard Gravy)
Ingredients (Serves 4)
- 4–5 pieces Hilsa (Ilish) fish
- 3 tbsp yellow mustard seeds
- 1 tbsp black mustard seeds
- 2–3 green chilies
- 1/2 tsp turmeric powder
- Salt to taste
- 4–5 tbsp mustard oil
- 1/2 cup warm water
Step 1: Make the Mustard Paste (Critical Step)
- Soak yellow + black mustard seeds in warm water for 15–20 mins.
-
Grind with:
- 1–2 green chilies
- A pinch of salt
- Very little water
Don’t over-grind. It turns bitter. Don’t use hot water. It ruins the taste. Strain if you want smoother gravy (optional).
Step 2: Prepare the Fish
- Wash lightly (don’t over-wash; you lose flavor).
- Rub with salt + turmeric.
- Keep aside for 10 minutes.
Step 3: Cook
- Heat mustard oil until it reaches smoking point (to remove raw smell).
- Lower flame.
- Add mustard paste + ½ cup water.
- Add salt + turmeric (if needed).
- Let it simmer 3–4 minutes (don’t overcook).
- Now gently place the fish pieces.
- Cover and cook on low flame for 6–8 minutes.
- Add slit green chilies.
- Drizzle 1 tsp raw mustard oil on top at the end (authentic flavor).
Final Texture
- Gravy should be medium-thin.
- Oil will slightly float on top.
- Mustard smell should be sharp but not bitter.
Final Texture
Hot steamed rice. Nothing else. No roti. No distractions.
Chicken Curry
Ingredients (Serves 4)
- 500 gm chicken, cut into medium pieces
- 2 onions, finely sliced
- 2 tomatoes, chopped
- 2 tsp Frospice Red Chilli Powder
- 1 tsp Frospice Turmeric Powder
- 1 tsp Frospice Coriander Powder
- 1 tsp Frospice Jeera Powder
- 1 tsp Frospice Garam Masala Powder
- 1 tbsp ginger-garlic paste
- 2 green chillies, slit
- 3 tbsp cooking oil
- Salt to taste
- 2 cups water
- Fresh coriander leaves for garnish
Step 1: Prepare the Base
- Heat oil in a deep pan over medium heat.
- Add sliced onions and cook until they turn golden brown.
- Stir in ginger-garlic paste and cook for a minute until aromatic.
- Add chopped tomatoes and cook until they become soft and blend with the onions.
Step 2: Build the Flavour
- Add Frospice Turmeric Powder, Frospice Red Chilli Powder, Frospice Coriander Powder, and Frospice Jeera Powder.
- Mix well and cook on low heat until the masala becomes rich and the oil starts separating.
- Add a splash of water if the mixture becomes too dry.
Step 3: Cook the Chicken
- Add the chicken pieces and coat them evenly with the prepared masala.
- Cook for 8–10 minutes, stirring occasionally.
- Pour in water and season with salt.
- Cover the pan and cook for 20–25 minutes until the chicken becomes tender and the gravy reaches the desired consistency.
Final Touch
Sprinkle Frospice Garam Masala Powder over the curry and add slit green chillies. Simmer for another 2 minutes and garnish with fresh coriander leaves before serving.
Serving Suggestion
Serve hot with steamed rice, jeera rice, naan, roti, or paratha for a wholesome meal filled with rich flavours and comforting aromas.
Recipe Tips
- Marinate the chicken with Frospice Turmeric Powder and salt for 20 minutes before cooking for enhanced flavour.
- Cook the masala slowly to allow the Frospice spices to develop their full aroma.
- Adjust the quantity of Frospice Red Chilli Powder according to your preferred spice level.
- Finish with Frospice Garam Masala Powder just before serving for a rich and authentic taste.
FAQ
Which Frospice spices are used in Chicken Curry?
This recipe uses Frospice Red Chilli Powder, Frospice Turmeric Powder, Frospice Coriander Powder, Frospice Jeera Powder, and Frospice Garam Masala Powder for a balanced and authentic flavour.
Can I use boneless chicken for this recipe?
Yes. Boneless chicken cooks faster and absorbs the flavours of the Frospice spice blend beautifully.
Can I prepare Chicken Curry in advance?
Yes. The curry develops a deeper flavour after resting, making it an excellent dish to prepare a few hours ahead.
What can I serve with Chicken Curry?
Chicken Curry pairs perfectly with steamed rice, jeera rice, naan, lachha paratha, or soft rotis for a complete and satisfying meal.
