Search results
Results from the WOW.Com Content Network
Bangladesh is the top hilsa-producing country in the world, followed by Myanmar and then India. [5] Hilsa fishes for sale at fish market in West Bengal, India. An estimated 97% of the total hilsa catch comes from Bangladesh. Ilish production in the country increased by 92% from 2008 to 2023. [15]
Fish Dishes: Examples include Shorshe Ilish (Hilsa with mustard) and Chingri Malai Curry (prawns in coconut cream), Mach bhajhi (fried fish) and macher matha (fish head). Meat Dishes: Such as Kosha Mangsho (slow-cooked mutton) and chicken dishes. Sweets: Desserts like Mishti Doi (sweet yogurt), Payesh and Rasgulla.
Spices are used heavily in the preparation of fish, and the fish is usually served either as a curry or a fried steak. Popular fish curries include boal, rohu, ilish, and pabda. One tradition includes the left side of the cidal fish being cooked in oil. [54] Bengali Vaishnavas avoid all types of fish, eggs and meat. Shorshe Ilish
Hilsa are the national fish of Bangladesh and state fish of West Bengal, and are an important culinary ingredient in Bengali cuisine. Bangladesh exports 70% of the world's supply of the fish. In West Bengal, hilsa are cooked in a special mustard sauce as a delicacy known as Ilish Bhapa, Ilish Polao, and Shorshe Ilish during the Durga Puja ...
A typical every day Meitei meal will have rice, vegetable or fish curry, a piquant side dish (either morok metpa or eromba accompanied with herbs), a champhut (a steamed/boiled vegetable with little sugar, e.g., carrot, pumpkin or cucumber slices or steamed/boiled mustard green stems, etc. without sugar), and a Kanghou. Meat cuisines are also ...
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 and the Indian states of West Bengal, Tripura and Assam's Barak valley. [2] [3]
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
Panta bhat or poita bhat is often garnished with mustard oil, onion, chilli, pickle, and served with shutki mach (dried fish), machher jhol (fish curry), especially shorshe Ilish (ilish cooked with mustard seeds), aloo bhorta or aloo pitika (mashed potato), begun bhorta (mashed brinjal) and other bhorta or pitika (mashed food).