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]
![]() 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 |
Part of a series on the |
Culture of Bengal |
---|
![]() |
History |
People
|
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
|
|
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.
Shorshe ilish bhapa is a variation of this dish.[4]
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]
![]() | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|
North |
| |||||||||
South |
| |||||||||
West |
| |||||||||
East |
| |||||||||
Miscellaneous |
| |||||||||
Indian diaspora |
| |||||||||