Dhonepata Narkel Chingri Jhal

0 out of 5 stars (based on 0 reviews)

Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Bangladeshi Recipes

Dhonepata Narkel Chingri Jhal is a delightful Bangladeshi dish that combines prawns with coconut and coriander leaves for a rich and aromatic curry. This dish is renowned for its vibrant flavors and creamy texture, thanks to the use of fresh coconut milk. The prawns are cooked until tender in a spicy, tangy sauce that is perfectly balanced by the freshness of coriander. Popular in Bangladeshi households, it is loved for its ability to bring a touch of tropical flavor to any meal. Served with steamed rice, it makes for a satisfying and comforting meal, steeped in the rich culinary traditions of Bangladesh.

Ingredients

Serving Size:

Prawns – 500 Grams
Coconut Milk – 1 Cups
coriander leaves – 1 Cups
Onion – 2 Cups
Green Chili – 4 Piece
Garlic – 2 Tbsp
Ginger – 1 Tbsp
Turmeric Powder – 1 Tsp
Mustard Oil – 3 Tbsp
Salt – 1 Tsp
Cumin Powder – 1 Tsp

Nutrition

Per Serving

350 Kcal

Calories

25 Grams

Total Fat

16 Grams

Saturated Fat

150 Mg

Cholesterol

600 Mg

Sodium

10 Grams

Total Carbohydrates

20 Grams

Protein

15 Mg

Vitamin C

Directions

Step 1

Clean the prawns thoroughly and set them aside.

Step 2

Heat mustard oil in a pan and add chopped onions, garlic, and ginger. Sauté until golden brown.

Step 3

Add turmeric powder, cumin powder, and salt. Stir well to combine the spices.

Step 4

Add prawns and green chilies to the pan. Cook for 5 minutes until prawns change color.

Step 5

Add coconut milk and bring to a simmer.

Step 6

Cook until the sauce thickens slightly, around 10 minutes.

Step 7

Garnish with fresh coriander leaves before serving hot with steamed rice.

Reviews

There are no reviews yet. Be the first one to write one.

Dhonepata Narkel Chingri Jhal

Categories :

Ingredients

Nutrition