Aam Shorshe Rui Bhapa is a celebrated dish from Bangladesh, renowned for its unique blend of flavors. This dish combines the tanginess of raw mango with the heat of mustard paste, creating an aromatic and flavorful steamed fish experience. Rui, also known as rohu, is the fish of choice, lending its tender texture to the dish. The use of mustard oil further enhances the depth of flavors, making it a favorite among those who enjoy bold taste profiles. This dish is often prepared during the mango season, bringing a refreshing twist to traditional fish recipes. Loved for its simplicity and exquisite taste, Aam Shorshe Rui Bhapa is a delightful representation of Bangladeshi culinary heritage.
Aam Shorshe Rui Bhapa
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Rohu Fish – 750 Grams
- Mustard Paste – 4 Tbsp
- Raw Mango – 1 Piece
- Turmeric Powder – 1 Tsp
- Red Chili Powder – 1 Tsp
- Mustard Oil – 3 Tbsp
- Salt – 1 Tsp
- Green Chili – 3 Piece
- Coriander Powder – 1 Tsp
- Water – 100 Ml
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
5 Grams
Saturated Fat
60 Mg
Cholesterol
400 Mg
Sodium
10 Grams
Total Carbohydrate
2 Grams
Dietary Fiber
30 Grams
Protein
Directions
Step 1
Clean the rohu fish thoroughly and cut it into pieces. Set aside.
Step 2
Peel the raw mango and grate it finely. Keep it ready for the marinade.
Step 3
In a bowl, mix mustard paste, grated mango, turmeric powder, red chili powder, salt, and mustard oil to form a smooth paste.
Step 4
Coat the fish pieces with the prepared marinade.
Step 5
Ensure each piece is evenly covered.
Step 6
Place the marinated fish pieces in a steamer. Add green chilies on top for extra flavor.
Step 7
Steam the fish on medium heat for about 20 minutes until cooked through.
Step 8
Serve hot, garnished with fresh coriander and accompanied by steamed rice.
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