Dish

Shorshe ilish

Hilsa in mustard sauce

Shorshe ilish is a popular dish in the Bengal region of India and Bangladesh. The hilsa fish is cooked in a sauce made with mustard seeds, turmeric, and green chilies. The dish is typically served with steamed rice.

Asian cuisine› South Asian cuisine› Bangladeshi cuisine

Seafood› Fish Dish› Freshwater Fish Dish

Origins and history

Shorshe ilish has been a popular dish in the Bengal region for centuries. It is often served at weddings and other special occasions.

Dietary considerations

This dish is not suitable for those with a fish or mustard allergy.

Variations

There are many variations of this dish, with different spices and seasonings used in the sauce. Some recipes call for the addition of coconut milk or yogurt to the sauce.

Presentation and garnishing

Shorshe ilish is typically served in a deep dish with the fish and sauce arranged in the center. The dish is garnished with fresh herbs such as cilantro or mint.

Tips & Tricks

To ensure that the fish is cooked through, use a meat thermometer to check the internal temperature. The fish should reach a temperature of 145°F before serving.