Dhonepata Chingri Diye Shorshe Kalo Jeera Bhorta is a flavorful Bangladeshi dish that combines shrimp with mustard seeds, nigella seeds, and coriander leaves. The dish is known for its aromatic and spicy profile, enhanced by the earthy taste of black cumin and the sharpness of mustard. Fresh shrimp adds a delightful seafood flavor, which is balanced by the fresh and zesty notes of coriander leaves. This unique blend of ingredients creates a dish that is both comforting and exhilarating, loved for its bold flavors and the perfect harmony of spices. It’s a favorite among seafood enthusiasts and is often enjoyed with steamed rice, making it a wholesome and satisfying meal.
Dhonepata Chingri Diye Shorshe Kalo Jeera Bhorta
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Shrimp – 500 Grams
- Mustard Seeds – 2 Tbsp
- Nigella Seeds – 1 Tsp
- coriander leaves – 1 Cup
- Onion – 1 Piece
- Green Chili – 3 Piece
- Garlic – 4 Cloves
- Turmeric Powder – 1 Tsp
- Salt – 1 Tsp
- Oil – 3 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
22 Grams
Total Fat
3 Grams
Saturated Fat
150 Mg
Cholesterol
800 Mg
Sodium
10 Grams
Total Carbohydrate
2 Grams
Dietary Fiber
30 Grams
Protein
20 Mg
Vitamin C
Directions
Step 1
Clean and devein the shrimp thoroughly. Set aside.
Step 2
Grind the mustard seeds with a little water to make a smooth paste.
Step 3
Heat oil in a pan and add nigella seeds and sliced onion. Sauté until the onion turns golden brown.
Step 4
Add garlic and green chili. Cook for 2 minutes.
Step 5
Add the mustard paste and turmeric powder. Cook for another 5 minutes.
Step 6
Add shrimp and salt. Stir well to coat the shrimp with the spices. Cook until the shrimp is cooked through.
Step 7
Garnish with freshly chopped coriander leaves and serve hot with steamed rice.
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