 Shorshe ilish | |
| Course | Main course |
|---|---|
| Place of origin | Bangladesh |
| Region or state | Indian subcontinent |
| Associated cuisine | Bangladesh, India |
| Serving temperature | Hot |
| Main ingredients | Hilsa, mustard paste, turmeric, common salt |
| Variations | Shorshe ilish bhapa |
| Part of a series on the |
| Culture of Bengal |
|---|
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| History |
| Cuisine |
Shorshe ilish (Bengali pronunciation: [sorʃe iliʃ]) is a Bengali dish, native to the Bengal region of the Indian subcontinent, made from hilsa or Tenualosa ilisha, a type of herring, cooked in mustard gravy.[1] The dish is popular among the people of Bangladesh where the fish is mainly found and in the neighbouring Indian states of West Bengal, Tripura and Assam's Barak valley.[2][3]
The main ingredients are hilsa, white mustard, mustard, mustard oil, green chili, black cumin, turmeric powder, red chili powder and salt. Lime juice and/or coriander leaves may be added for flavor.
Shorshe ilish bhapa is a variation of this dish.[4]
Each serving contains approximately 450 calories, 17.1g protein, 8.1g carbohydrate, 38.4g total fat (4.9g saturated), 73.5 mg cholesterol, and 8.2 mg sodium.[5]
