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 Korma
Ingredients (Serves 4)
- 500 gm chicken, cut into medium pieces
- 2 onions, finely sliced
- ½ cup curd
- 2 tbsp fresh cream
- 2 tbsp cooking oil
- 1 tbsp ginger-garlic paste
- 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
- Salt to taste
- 1½ cups water
- Fresh coriander leaves for garnish
Step 1: Prepare the Base
- Heat oil in a heavy-bottom pan.
- Add sliced onions and cook until golden brown.
- Stir in ginger-garlic paste and cook until fragrant.
- Add curd gradually while stirring continuously to create a smooth base.
Step 2: Cook the Chicken
- Add the chicken pieces and mix well with the prepared base.
- Stir in Frospice Turmeric Powder, Frospice Red Chilli Powder, Frospice Coriander Powder, and Frospice Jeera Powder.
- Cook on medium heat for 8–10 minutes until the chicken is well coated with the masala.
- Pour in water and season with salt.
Step 3: Simmer the Korma
- Cover the pan and cook for 20–25 minutes until the chicken becomes tender.
- Add fresh cream and Frospice Garam Masala Powder.
- Simmer for another 3–4 minutes until the gravy becomes rich and creamy.
Final Touch
Garnish with fresh coriander leaves and let the korma rest for a few minutes before serving. The finishing touch of Frospice Garam Masala Powder adds a warm aroma and enhances every bite.
Serving Suggestion
Serve hot with naan, butter roti, roomali roti, pulao, or steamed basmati rice for a delicious and satisfying meal.
Recipe Tips
- Marinate the chicken in curd for 30 minutes for a softer texture.
- Cook the Frospice spices slowly to bring out their natural aroma and flavour.
- Simmer on low heat to develop a smooth and rich gravy.
- Add Frospice Garam Masala Powder just before serving for an authentic finish.
FAQ
Which Frospice spices are used in Chicken Korma?
This recipe uses Frospice Red Chilli Powder, Frospice Turmeric Powder, Frospice Coriander Powder, Frospice Jeera Powder, and Frospice Garam Masala Powder for a rich and balanced flavour.
Can I prepare Chicken Korma ahead of time?
Yes. The flavours deepen after resting, making it an excellent dish to prepare in advance for family meals or gatherings.
How can I make the gravy creamier?
Adding fresh cream and simmering the curry on low heat creates a smooth and creamy texture without overpowering the spices.
What can I serve with Chicken Korma?
Chicken Korma pairs wonderfully with naan, butter roti, lachha paratha, pulao, or steamed basmati rice for a complete and flavourful dining experience.
