Dhonepata Shorshe Elish Korma is a beloved Bangladeshi dish that combines the rich flavors of mustard and the freshness of coriander with the distinctive taste of Hilsa fish. Known for its unique blend of spices, this korma brings together turmeric, green chilies, and mustard seeds to create a creamy sauce that perfectly complements the tender Hilsa. The dish is often enjoyed during special occasions and is cherished for its aromatic and flavorful profile that captures the essence of traditional Bangladeshi cuisine. People love it for its balance of heat and earthiness, making it a must-try for anyone exploring South Asian culinary delights.
Dhonepata Shorshe Elish Korma
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Hilsa Fish – 1 Kg
- Mustard Seeds – 2 Tbsp
- coriander leaves – 1 Cups
- Green Chilies – 4 Piece
- Turmeric Powder – 1 Tsp
- Salt – 1 Tsp
- Onion – 2 Cups
- ginger paste – 2 Tbsp
- garlic paste – 1 Tbsp
- Vegetable Oil – 0.5 Cups
Nutrition
Per Serving
480 Kcal
Calories
30 Grams
Total Fat
5 Grams
Saturated Fat
70 Mg
Cholesterol
600 Mg
Sodium
15 Grams
Total Carbohydrates
3 Grams
Dietary Fiber
35 Grams
Protein
Directions
Step 1
Clean and cut the Hilsa fish into pieces. Rub with turmeric and salt. Set aside for 10 minutes.
Step 2
Grind mustard seeds with a little water to make a paste.
Step 3
Add green chilies to the paste and mix well.
Step 4
Heat oil in a pan. Fry onions until golden brown. Add ginger and garlic paste, sauté for 2 minutes.
Step 5
Add the mustard paste to the pan. Cook for 5 minutes, stirring occasionally to prevent sticking.
Step 6
Add the marinated fish to the pan. Gently mix to coat the fish with the spice mixture.
Step 7
Cover and cook on low heat for 15-20 minutes until the fish is cooked through. Garnish with coriander leaves before serving.
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