Dhonepata Aam Diye Shorshe Doi Rui Bhapa is a traditional Bangladeshi delicacy that combines the flavors of mustard, yogurt, and fish, enhanced by the unique tang of green mango and the freshness of coriander leaves. This dish is a testament to the richness of Bangladeshi cuisine, known for its aromatic and flavorful preparations. Rui (Rohu) fish is marinated in a luscious mixture of mustard paste, yogurt, and spices, then steamed to perfection. The addition of green mango adds a delightful sourness that balances the creamy texture of the yogurt and the sharpness of mustard. People love this dish for its complex flavor profile and the way it brings out the best in each ingredient, making it a beloved choice for family meals and festive occasions.
Dhonepata Aam Diye Shorshe Doi Rui Bhapa
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Rohu Fish – 800 Grams
- Mustard Paste – 4 Tbsp
- Yogurt – 1 Cups
- Green Mango – 1 Piece
- coriander leaves – 0.5 Cups
- Turmeric Powder – 1 Tsp
- Red Chili Powder – 1 Tsp
- Salt – 1 Tsp
- Mustard Oil – 2 Tbsp
- Green Chili – 2 Piece
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
4 Grams
Saturated Fat
80 Mg
Cholesterol
600 Mg
Sodium
30 Grams
Protein
12 Mg
Vitamin C
2 Mg
Iron
Directions
Step 1
Clean and cut the Rohu fish into medium pieces. Pat dry with a paper towel.
Step 2
In a bowl, mix mustard paste, yogurt, turmeric powder, red chili powder, and salt.
Step 3
Add the fish pieces and coat them well with the mixture.
Step 4
Peel and thinly slice the green mango. Add it to the fish marinade along with chopped coriander leaves.
Step 5
Grease a steaming dish with mustard oil. Place the marinated fish and mango mixture into the dish.
Step 6
Add green chilies on top for extra heat and flavor.
Step 7
Steam the fish on medium heat for about 30 minutes until cooked through. Serve hot.
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