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 and the Indian states of West Bengal, Tripura and Assam's Barak valley.[2][3]
 Shorshe ilish | |
| Course | Main course |
|---|---|
| Place of origin | Bengal |
| Region or state | Indian subcontinent |
| Associated cuisine | Bangladesh, India |
| Serving temperature | Hot |
| Main ingredients | Hilsa, mustard paste, turmeric, common salt |
| Variations | Shorshe ilish bhapa |
Ingredients
editThe 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.
Variation
editShorshe ilish bhapa is a variation of this dish.[4]
Nutrition
editEach 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]
See also
editReferences
edit- ^ "Puja celebrations in Pune get a touch of Kolkata". The Times of India. The Times Of India. Retrieved 18 April 2015.
- ^ "The Immigrant's Table". The Washington Post. Retrieved 18 April 2015.
- ^ "American Chefs Discover Mustard Oil". The New York Times. Retrieved 18 April 2015.
- ^ "Recipe: Shorshe Ilish Bhapa". Zee News. Retrieved 18 April 2015.
- ^ "Shorshe ilish: Wonder Woman - Who are you today?". India Today. Retrieved 18 April 2015.