Shorshe ilish
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![]() Shorshe Ilish | |
Course | Main course |
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Place of origin | India |
Region or state | West Bengal |
Main ingredients | Hilsa, mustard paste, turmeric, common salt |
Variations | Shorshe Ilish Bhapa |
This article is part of the series on |
Indian cuisine |
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Shorshe ilish is a Bengali dish made from hilsa or Tenualosa ilisha, a type of herring, cooked in mustard gravy.[1] The dish is popular among the people in West Bengal and Bangladesh.[2][3]
Preparation
The chopped pieces of the fish are washed and the scales removed. The mustard is ground and mixed with turmeric powder to form a paste. The fish and the paste are then fried with mustard oil and salt.[4]
Ingredients
The main ingredients are hilsa, mustard paste, turmeric powder and salt. lime juice, coriander leaves, tomatoes and green chillies may be added for flavour.
Variation
Shorshe Ilish Bhapa is a variation of this dish.[5]
Nutrition
Each serving contains approximately 450 calories, 17.1g protein, 8.1g carbohydrate, 38.4g total fat (4.9g saturated), 73.5mg cholesterol, and 8.2mg sodium.[6]
See also
References
- ^ "Puja celebrations in Pune get a touch of Kolkata". The Times of India. Retrieved 2015-04-18.
- ^ "The Immigrant's Table". Washingtonpost. Retrieved 2015-04-18.
- ^ "American Chefs Discover Mustard Oil". The New York Times. Retrieved 2015-04-18.
- ^ "Sorsebata Ilish Mach Recipe by Chef Avijit GhoshThe Oberoi". NDTV Food. Retrieved 2015-04-18.
- ^ "Recipe: Shorshe Ilish Bhapa". Zee News. Retrieved 2015-04-18.
- ^ "Shorshe ilish: Wonder Woman - Who are you today?". India Today. Retrieved 2015-04-18.
External links
Suggested categories:
- Indian cuisine
- Indian culture
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This article, Shorshe ilish, has recently been created via the Articles for creation process. Please check to see if the reviewer has accidentally left this template after accepting the draft and take appropriate action as necessary.
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