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.
Spicy Fish Curry
Ingredients (Serves 4)
- 500 gm fish pieces
- 2 onions, finely choppe
- 2 tomatoes, chopped
- 1 tsp Frospice Red Chilli Powder
- ½ 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 mustard oil or cooking oil
- Salt to taste
- 2 cups water
- Fresh coriander leaves for garnish
Step 1: Marinate the Fish
- Wash the fish pieces and pat them dry.
- Coat them with Frospice Turmeric Powder and a little salt.
- Let the fish rest for 15 minutes.
- Lightly fry the pieces for 2–3 minutes on each side and set aside.
Step 2: Prepare the Gravy
- Heat mustard oil in a deep pan.
- Add chopped onions and cook until golden brown.
- Stir in ginger-garlic paste and sauté for a minute.
- Add chopped tomatoes and cook until soft.
- Mix in Frospice Red Chilli Powder, Frospice Coriander Powder, and Frospice Jeera Powder.
- Cook the masala until it becomes fragrant and the oil starts separating.
Step 3: Simmer the Curry
- Pour in water and bring the gravy to a gentle boil.
- Carefully place the fish pieces into the gravy.
- Cook on low heat for 8–10 minutes without stirring too much.
- Add slit green chillies and sprinkle Frospice Garam Masala Powder.
- Simmer for another 2 minutes to allow the flavours to blend.
Final Touch
Garnish with fresh coriander leaves and let the curry rest for a few minutes before serving. The finishing touch of Frospice Garam Masala Powder adds warmth and enhances the aroma of the dish.
Serving Suggestion
Serve hot with steamed rice, jeera rice, or soft rotis for a wholesome meal that highlights the rich flavours of fish and the authentic taste of Frospice spices.
Recipe Tips
- Marinating the fish with Frospice Turmeric Powder helps enhance flavour and texture.
- Cook the gravy slowly so the Frospice Red Chilli Powder, Frospice Coriander Powder, and Frospice Jeera Powder develop a balanced taste.
- Avoid overcooking the fish to keep it tender.
- Finish with Frospice Garam Masala Powder for a rich and inviting aroma.
FAQ
Which Frospice spices are used in Spicy Fish Curry?
This recipe uses Frospice Red Chilli Powder, Frospice Turmeric Powder, Frospice Coriander Powder, Frospice Jeera Powder, and Frospice Garam Masala Powder to create a flavourful and aromatic curry.
Can I use any type of fish for this recipe?
Yes. Rohu, Katla, Pomfret, Hilsa, or any firm fish variety works well and absorbs the flavours beautifully.
Is frying the fish necessary?
Lightly frying the fish helps it hold its shape during cooking, but you can also add marinated fish directly to the gravy if preferred.
What can I serve with Spicy Fish Curry?
This curry pairs perfectly with steamed rice, jeera rice, plain basmati rice, or soft phulkas for a complete and satisfying meal.
