Shorshe Dhonepata Maach is a traditional Bangladeshi fish curry known for its rich mustard and coriander flavor. This dish beautifully combines the sharpness of mustard seeds and the freshness of coriander leaves, creating a unique and delightful taste. Commonly made with freshwater fish like Rohu or Catla, the curry is cooked in a luscious gravy of mustard paste, green chilies, and aromatic spices. Its vibrant color and distinctive taste make it a favorite among fish lovers in Bangladesh. Served with steamed rice, Shorshe Dhonepata Maach is cherished for its hearty, comforting flavors and its ability to bring together families over a shared meal. It’s an excellent choice for those looking to explore the delectable nuances of Bangladeshi cuisine.
Shorshe Dhonepata Maach
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Fish – 500 Grams
- Mustard Seeds – 2 Tbsp
- coriander leaves – 1 Cup
- Onion – 1 Piece
- Garlic – 4 Cloves
- Ginger – 1 Tbsp
- Turmeric Powder – 1 Tsp
- Red Chili Powder – 1 Tsp
- Salt – 1 Tsp
- Oil – 3 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
3 Grams
Saturated Fat
60 Mg
Cholesterol
800 Mg
Sodium
30 Grams
Protein
15 Mg
Vitamin C
2 Mg
Iron
3 Grams
Dietary Fiber
Directions
Step 1
Clean and cut the fish into medium-sized pieces. Marinate with turmeric and salt. Set aside.
Step 2
Grind mustard seeds, garlic, and two green chilies to a smooth paste. Add water to adjust consistency.
Step 3
Heat oil in a pan. Fry the fish pieces lightly until they turn golden. Remove and set aside.
Step 4
In the same oil, add chopped onion and ginger. Sauté until onions are translucent.
Step 5
Add the mustard paste and coriander leaves. Cook for 5 minutes, stirring continuously.
Step 6
Return the fish to the pan. Add water to cover the fish. Simmer for 10-15 minutes until the fish is cooked.
Step 7
Adjust seasoning if needed. Serve hot with steamed rice.
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