Dhonepata Kacha Morich Diye Chingri Bhorta is a beloved Bangladeshi dish known for its vibrant flavors and simplicity. This dish features prawns, coriander leaves, and green chilies, creating a delightful blend of spicy, fresh, and savory notes. Originating from the coastal regions of Bangladesh, it showcases the country’s love for seafood and fresh herbs. The prawns are lightly cooked to retain their sweetness, and the coriander leaves add a refreshing aroma. Green chilies provide a spicy kick, making it a perfect accompaniment to steamed rice. People love this dish for its quick preparation, minimal ingredients, and the burst of flavors it offers, bringing a taste of traditional Bangladeshi cuisine to any meal.
Dhonepata Kacha Morich Diye Chingri Bhorta
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Prawn – 500 Grams
- coriander leaves – 1 Cups
- Green Chili – 5 Piece
- Onion – 1 Piece
- Garlic – 4 Clove
- Mustard Oil – 2 Tbsp
- Salt – 1 Tsp
- Lemon – 1 Piece
- Turmeric Powder – 0.5 Tsp
- black pepper – 0.5 Tsp
Nutrition
Per Serving
350 Kcal
Calories
18 Grams
Total Fat
2 Grams
Saturated Fat
220 Mg
Cholesterol
480 Mg
Sodium
10 Grams
Total Carbohydrate
2 Grams
Dietary Fiber
30 Grams
Protein
15 Mg
Vitamin C
Directions
Step 1
Peel and clean the prawns thoroughly. Pat them dry with a paper towel.
Step 2
Heat 1 Tbsp of mustard oil in a pan over medium heat. Add prawns, turmeric powder, and salt.
Step 3
Sauté the prawns until they are cooked through and slightly golden. Remove from heat and set aside.
Step 4
In a mixing bowl, crush the green chilies and garlic cloves to form a coarse paste.
Step 5
Add coriander leaves, chopped onion, cooked prawns, and the chili-garlic paste.
Step 6
Mix everything well with your hands or a spoon.
Step 7
Add the remaining mustard oil, black pepper, and a squeeze of lemon juice. Mix well and serve with rice.
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