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.
Consequently, how do you make begun Shorshe?
To make “Doi Shorshe Begun”, soak Mustard Seeds un water for a couple hours. After soaking, drain the water and transfer the Mustard Seeds along with yogurt and green chillies to a blender. Blend to a coarse paste. Slice the Aubergine, salt them, drain the water and deep fry them.
Hereof, why Hilsa fish is so tasty?
The unique taste of Hilsa has often been attributed to the presence of certain fatty acids like steareic acid, oleic acid and many poly unsaturated fatty acids (ω3, ω6 ), viz., lenoleic, lenoleneic, arachidonic, eicosapentanoeic and docosa-hexanoeic acids (Mohanty, et al.