Shorshe ilish is a Bengali dish of hilsa fish, a variety of herring, prepared in a mustard based sauce made from mustard paste, turmeric and salt. It originates in the Bengal region of the Indian subcontinent and holds status as the national dish of Bangladesh, where it is especially prized, while also remaining popular in West Bengal, Tripura and the Barak Valley of Assam. The dish is served hot as a main course and reflects a culinary heritage shared across Bengali speaking communities regardless of national border.
Facts
Classification
Dietary SuitabilityContains Fish or Shellfish 2 Origin RegionBengal region, South Asia 2 Sources
1. Shorshe Ilish (Wikidata)
P31 (instance of): Main courseQuote, P31 (instance of): Main course
Main course
2. Shorshe ilish - Wikipedia
Introduction
is a Bengali dish, native to the Bengal region of South Asia
https://en.wikipedia.org/wiki/Shorshe_ilish (dietary-suitability)
Shorshe ilish is a Bengali dish, native to the Bengal region of South Asia, made from hilsa or Tenualosa ilisha, a type of herring, cooked in mustard gravy.
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