Chingri Dhonepata Jhal is a beloved Bangladeshi dish that features prawns cooked in a vibrant, green cilantro sauce. The fusion of spices, including turmeric, cumin, and green chilies, creates a spicy and aromatic profile that is both refreshing and tantalizing. The cilantro imparts a unique freshness and depth to the dish, making it a favorite among seafood lovers. Traditionally steamed, this dish allows the prawns to absorb the flavors beautifully, resulting in a moist and flavorful bite. Often enjoyed with steamed rice, this dish is cherished for its simplicity, quick preparation, and the ability to transport taste buds to the heart of Bangladeshi cuisine.
Chingri Dhonepata Jhal
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Prawns – 500 Grams
- Cilantro – 1 Cups
- Onion – 1 Piece
- Garlic – 4 Cloves
- Green Chili – 4 Piece
- Turmeric – 0.5 Tsp
- Cumin – 1 Tsp
- Mustard Oil – 2 Tbsp
- Salt – 1 Tsp
- Water – 1 Cups
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
3 Grams
Saturated Fat
200 Mg
Cholesterol
600 Mg
Sodium
10 Grams
Total Carbohydrates
30 Grams
Protein
20 Mg
Vitamin C
Directions
Step 1
Clean the prawns thoroughly and set aside.
Step 2
Blend cilantro, onion, garlic, and green chilies into a smooth paste.
Step 3
In a bowl, mix the paste with turmeric, cumin, salt, and prawns.
Step 4
Heat mustard oil in a pan and add the prawn mixture.
Step 5
Pour water into the pan, cover, and let it steam on low heat for 20 minutes.
Step 6
Once cooked, serve hot with steamed rice.
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