| Shorshe ilish | |
| Place Of Origin: | Bengal |
| Associated Cuisine: | Bangladesh, India |
| Region: | Indian subcontinent |
| Course: | Main course |
| Served: | Hot |
| Main Ingredient: | Hilsa, mustard paste, turmeric, common salt |
| Variations: | Shorshe ilish bhapa |
Shorshe ilish (in Bengali pronounced as /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 and the Indian states of West Bengal, Tripura and Assam's Barak valley.[2] [3]
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]