Dhonepata Chingri Diye Kalo Jeera Jhal is a beloved Bangladeshi dish known for its aromatic and flavorful combination of shrimp cooked with coriander leaves and nigella seeds. This delightful curry boasts a rich taste profile, blending the earthiness of kalo jeera (nigella seeds) with the fresh, herby notes of coriander. The succulent shrimp absorbs the spices, making each bite a burst of flavor. Perfect for seafood lovers, this dish is often enjoyed with steamed rice, allowing the vibrant flavors to shine. Its unique taste and aroma make it a popular choice for festive occasions and family gatherings, showcasing the richness of Bangladeshi cuisine.
Dhonepata Chingri Diye Kalo Jeera Jhal
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Shrimp – 500 Grams
- coriander leaves – 1 Cups
- Nigella Seeds – 1 Tsp
- Onion – 2 Cups
- Garlic – 2 Tbsp
- Green Chili – 4 Piece
- Turmeric Powder – 1 Tsp
- Salt – 1 Tsp
- Vegetable Oil – 3 Tbsp
- Water – 1 Cups
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
35 Grams
Protein
20 Grams
Carbohydrates
800 Mg
Sodium
4 Grams
Dietary Fiber
25 Mg
Vitamin C
3 Mg
Iron
Directions
Step 1
Clean and devein the shrimp thoroughly. Set aside.
Step 2
Heat vegetable oil in a pan. Add nigella seeds and let them splutter.
Step 3
Add chopped onions and sauté until they turn golden brown.
Step 4
Add garlic and green chili. Sauté for a minute.
Step 5
Mix in turmeric powder and salt.
Step 6
Add shrimp to the pan and cook until they turn pink.
Step 7
Pour in water and simmer for 10 minutes. Stir in coriander leaves before serving.
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