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.
Kofta Curry
Ingredients (Serves 4)
- 250 gm vegetable or paneer koftas
- 2 tbsp cornflour or gram flour (if making fresh koftas)
- Oil for frying
- 2 onions, finely chopped
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 2 tbsp cooking oil
- 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
- 2 cups water
- 2 tbsp fresh cream
- Fresh coriander leaves for garnish
For the Koftas
For the Curry
Step 1: Prepare the Gravy
- Heat oil in a deep pan.
- Add finely chopped onions and cook until golden brown.
- Stir in ginger-garlic paste and sauté until fragrant.
- Add chopped tomatoes and cook until they become soft and form a thick base.
Step 2: Add the Frospice Blend
- Add Frospice Turmeric Powder, Frospice Red Chilli Powder, Frospice Coriander Powder, and Frospice Jeera Powder.
- Mix well and cook on low heat until the spices release their rich aroma.
- Add water and salt, then bring the gravy to a gentle simmer.
Step 3: Finish the Curry
- Gently add the prepared koftas to the simmering gravy.
- Cook for 5–7 minutes so the koftas absorb the flavours.
- Stir in fresh cream and sprinkle Frospice Garam Masala Powder.
- Simmer for another 2 minutes until the gravy becomes smooth and well balanced.
Final Touch
Garnish with freshly chopped coriander leaves and a swirl of cream. The finishing touch of Frospice Garam Masala Powder enhances the aroma and gives the curry its signature flavour.
Serving Suggestion
Serve hot with butter naan, tandoori roti, kulcha, jeera rice, pulao, or steamed basmati rice for a rich and satisfying meal.
Recipe Tips
- Add the koftas just before serving to keep them soft and prevent them from breaking.
- Cook the Frospice Red Chilli Powder, Frospice Coriander Powder, and Frospice Jeera Powder slowly for a deeper and more balanced flavour.
- Simmer the gravy on low heat for a smooth texture and rich consistency.
- Finish with Frospice Garam Masala Powder to bring out the authentic aroma of the curry.
FAQ
Which Frospice spices are used in Kofta 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 rich and aromatic gravy.
Can I use paneer or vegetable koftas?
Yes. Both paneer and vegetable koftas work well in this recipe and absorb the flavours of the Frospice gravy beautifully.
How do I keep the koftas from becoming soggy?
Add the koftas during the final few minutes of cooking and serve immediately for the best texture.
What can I serve with Kofta Curry?
Kofta Curry pairs perfectly with naan, butter roti, lachha paratha, jeera rice, pulao, or steamed basmati rice for a complete and flavourful dining experience.
