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{{Short description|Bangladeshi or Bengali Dish}} | |||
{{Use Indian English|date=September 2020}} | {{Use Indian English|date=September 2020}} | ||
{{Use dmy dates|date=September 2020}} | {{Use dmy dates|date=September 2020}} | ||
{{Infobox food | {{Infobox food | ||
| name = Shorshe ilish | | name = Shorshe ilish | ||
| image = | | image = A photo of popular Bengali dish Sorshe Ilish served traditionally.jpg | ||
| caption = Shorshe | | caption = Shorshe ilish | ||
| alternate_name = | | alternate_name = | ||
| country = [[Bengali cuisine|Bengal]] | | country = [[Bengali cuisine|Bengal]] | ||
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| access-date = 2015-04-18 | | access-date = 2015-04-18 | ||
| newspaper= [[The Times of India]] | | newspaper= [[The Times of India]] | ||
}}</ref> 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]] | }}</ref> 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]].<ref>{{cite news |title=The Immigrant's Table|url=http://www.washingtonpost.com/lifestyle/food/the-immigrants-table/2011/10/26/gIQAXzD8cM_story.html|access-date = 2015-04-18|newspaper=The Washington Post}}</ref><ref>{{cite news |title=American Chefs Discover Mustard Oil|url=http://www.nytimes.com/2011/11/02/dining/american-chefs-discover-mustard-oil.html?_r=0|newspaper=The New York Times|access-date = 2015-04-18}}</ref> | ||
== Ingredients == | == Ingredients == | ||
Latest revision as of 13:03, 11 April 2022
 Shorshe ilish | |
| Course | Main course |
|---|---|
| Place of origin | Bengal |
| Region or state | Indian subcontinent |
| Associated national cuisine | Bangladesh, India |
| Main ingredients | Hilsa, mustard paste, turmeric, common salt |
| Variations | Shorshe ilish bhapa |
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]
Ingredients[edit | edit source]
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[edit | edit source]
Shorshe ilish bhapa is a variation of this dish.[4]
Nutrition[edit | edit source]
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[edit | edit source]
References[edit | edit source]
- ↑ "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.
External links[edit | edit source]
- No tomatoes? No problem!
- http://www.mid-day.com/articles/savour-authentic-bengali-food-at-this-powai-eatery/15470182
- Hilsa for PM Singh? Share your recipes!
