Sorshe Ilish

Sorshe ilish
Shorshe Ilish
Course Main course
Place of origin Bengal region of the Indian subcontinent
Associated national cuisine India, Bangladesh
Main ingredients Hilsa, mustard paste, turmeric, common salt
Variations Shorshe Ilish Bhapa

Sorshe 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, India and Bangladesh.[2][3]

Preparation

The chopped pieces of the fish are washed and the scales removed. Wet grind white mustard, black mustard, green chili and salt to make a fine paste. Heat mustard oil on low medium flame, add black cumin, 1 green chili and saute for 1 minute. Then mix turmeric powder, red chili powder, little salt and little water to the oil and saute for another minute. Then add the Hilsa fish and cook the fish for 3 minutes on low flame. Mix the mustard paste in 1 cup water and pour it over cooking Hilsa, this makes the gravy. Continue cooking for 8 minutes on low flame. During the last minute, add 2 slitted green chili and cover the pot for a nice aroma. Note: Hilsa is never fried when making Sorshe Ilish (Mustard Hilsa).

Ingredients

The main ingredients are hilsa, White Mustard, Mustard, Mustard oil, Green chili, Black cumin, turmeric powder, Red chili powder and salt. lime juice, coriander leaves may be added for flavor.

Variation

Shorshe Ilish Bhapa is a variation of this dish.[4]

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.[5]

See also

References

  1. ↑ "Puja celebrations in Pune get a touch of Kolkata". The Times of India. Retrieved 2015-04-18.
  2. ↑ "The Immigrant's Table". Washingtonpost. Retrieved 2015-04-18.
  3. ↑ "American Chefs Discover Mustard Oil". The New York Times. Retrieved 2015-04-18.
  4. ↑ "Recipe: Shorshe Ilish Bhapa". Zee News. Retrieved 2015-04-18.
  5. ↑ "Shorshe ilish: Wonder Woman - Who are you today?". India Today. Retrieved 2015-04-18.


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