Shorshe ilish

Shorshe ilish
Shorshe ilish
CourseMain course
Place of originBengal
Region or stateIndian subcontinent
Associated cuisineBangladesh, India
Serving temperatureHot
Main ingredientsHilsa, mustard paste, turmeric, common salt
VariationsShorshe ilish bhapa
  •   Media: Shorshe ilish

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]

Ingredients

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.

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]

See also

References

  1. ^ "Puja celebrations in Pune get a touch of Kolkata". The Times of India. The Times Of India. Retrieved 18 April 2015.
  2. ^ "National Dishes of Bangladesh: Traditional Foods Guide". 16 December 2025. Retrieved 9 March 2026.
  3. ^ "The Immigrant's Table". The Washington Post. Retrieved 18 April 2015.
  4. ^ "American Chefs Discover Mustard Oil". The New York Times. Retrieved 18 April 2015.
  5. ^ "Recipe: Shorshe Ilish Bhapa". Zee News. Retrieved 18 April 2015.
  6. ^ "Shorshe ilish: Wonder Woman - Who are you today?". India Today. Retrieved 18 April 2015.
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