Shorshe ilish

Shorshe ilish
Shorshe ilish
CourseMain course
Place of originBengal
Region or stateIndian subcontinent
Associated cuisineBangladesh, India
Serving temperatureHot
Main ingredientsHilsa, mustard paste, turmeric, common salt
VariationsShorshe ilish bhapa
Part of a series on the
Culture of Bengal
History
People
Languages
Traditions
Mythology and folklore
Myths

Lores
Cuisine
Festivals
Art
Literature

Genres

Institutions

Awards

Music and performing arts

Folk genres

Devotional

Classical genres

Modern genres

People

Instruments

Dance

Theater

Organizations

People

Media
Sport

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]

Ingredients

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.

Variation

Shorshe ilish bhapa is a variation of this dish.[4]

Nutrition

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]

See also

References

  1. ^ "Puja celebrations in Pune get a touch of Kolkata". The Times of India. The Times Of India. Retrieved 18 April 2015.
  2. ^ "The Immigrant's Table". The Washington Post. Retrieved 18 April 2015.
  3. ^ "American Chefs Discover Mustard Oil". The New York Times. Retrieved 18 April 2015.
  4. ^ "Recipe: Shorshe Ilish Bhapa". Zee News. Retrieved 18 April 2015.
  5. ^ "Shorshe ilish: Wonder Woman - Who are you today?". India Today. Retrieved 18 April 2015.