Dhonepata Chingri Dhakaiya Korma

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Bangladeshi Recipes

Dhonepata Chingri Dhakaiya Korma is a delightful Bangladeshi dish that seamlessly blends the fresh, vibrant flavors of coriander leaves with succulent prawns. This traditional recipe is highly regarded for its aromatic profile, combining spices like cumin, cardamom, and cinnamon with the rich creaminess of yogurt. The prawns are cooked in a luscious gravy that is infused with the essence of coriander, offering a unique twist to the classic korma. Loved for its balance of savory and mildly spicy flavors, this dish is a favorite at family gatherings and special occasions. Its smooth and creamy texture, combined with the freshness of coriander, makes it irresistible to seafood lovers.

Ingredients

Serving Size:

Prawn – 500 Grams
coriander leaves – 1 Cups
Yogurt – 1 Cups
Onion – 2 Cups
Garlic – 4 Piece
Ginger – 1 Tbsp
Cumin Powder – 1 Tsp
cardamom – 3 Piece
cinnamon stick – 1 Piece
Green Chili – 2 Piece

Nutrition

Per Serving

350 Kcal

Calories

22 Grams

Total Fat

14 Grams

Saturated Fat

200 Mg

Cholesterol

500 Mg

Sodium

10 Grams

Total Carbohydrate

2 Grams

Dietary Fiber

25 Grams

Protein

Directions

Step 1

Clean and devein the prawns. Set aside.

Step 2

Blend coriander leaves, green chilies, and yogurt to a smooth paste.

Step 3

In a pan, heat oil and fry onions until golden brown.

Step 4

Add garlic and ginger paste, sauté for a minute.

Step 5

Add cumin, cardamom, and cinnamon, and stir well.

Step 6

Add prawns and cook until they turn pink.

Step 7

Pour the coriander-yogurt mixture, cover, and simmer for 10 minutes.

Step 8

Garnish with fresh coriander and serve hot with rice.

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Dhonepata Chingri Dhakaiya Korma

Categories :

Ingredients

Nutrition