Shorshe ilish
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 Shorshe Ilish | |
| Course | Main course |
|---|---|
| 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 |
|---|
 |
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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