Dhonepata Shorshe Pabda Bhapa is a traditional Bengali dish that combines the rich flavors of mustard and coriander leaves with tender Pabda fish. Originating from the riverine regions of Bangladesh, this delicacy is beloved for its aromatic blend of spices and herbs. The mustard paste gives it a pungent, tangy taste, which is beautifully balanced by the fresh coriander. The dish is typically steamed, allowing the fish to absorb all the flavors, resulting in a succulent and savory experience. It’s a favorite among seafood lovers who enjoy bold and vibrant flavors, often served with steamed rice to complement its rich taste.
Dhonepata Shorshe Pabda Bhapa
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Pabda Fish – 4 Piece
- Mustard Seeds – 3 Tbsp
- coriander leaves – 1 Cups
- Turmeric Powder – 1 Tsp
- Green Chili – 4 Piece
- Salt – 1 Tsp
- Mustard Oil – 4 Tbsp
- Garlic – 4 Piece
- Water – 100 Ml
Nutrition
Per Serving
350 Kcal
Calories
28 Grams
Total Fat
4 Grams
Saturated Fat
70 Mg
Cholesterol
500 Mg
Sodium
18 Grams
Protein
3 Grams
Dietary Fiber
Directions
Step 1
Clean the Pabda fish thoroughly and set aside.
Step 2
Grind mustard seeds with water to make a smooth paste.
Step 3
Add turmeric powder, salt, and green chilies to the mustard paste.
Step 4
Mix well to form a marinade.
Step 5
Marinate the fish with the mustard paste and let it rest for 15 minutes.
Step 6
Place the marinated fish in a steamer, drizzle mustard oil, and add garlic cloves.
Step 7
Steam for 20-25 minutes until the fish is cooked through.
Step 8
Garnish with chopped coriander leaves and serve hot with rice.
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