Shorshe ilish
Bengali fish dish
From Wikipedia, the free encyclopedia
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. It is widely considered the national dish of Bangladesh.[2] It is also popular in the Indian states of West Bengal, Tripura and Assam's Barak Valley.[3][4]
CourseMain course
Place of originBengal
Region or stateIndian subcontinent
Associated cuisineBangladesh, India
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
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), 73.5 mg cholesterol, and 8.2 mg sodium.[6]