Dhonepata Shorshe Chingri Maach Jhol

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Bangladeshi Recipes

Dhonepata Shorshe Chingri Maach Jhol is a traditional Bangladeshi dish that combines prawns with a flavorful mustard and coriander gravy. Known for its vibrant green color and aromatic taste, this dish highlights the unique blend of mustard seeds and fresh coriander leaves. The prawns are cooked to perfection, infusing them with the rich flavors of the spices. Loved for its spicy and tangy profile, this dish is often served with steamed rice, making it a popular choice for family dinners and festive occasions. Easy to prepare, it offers a delightful culinary experience that captures the essence of Bangladeshi cuisine.

Ingredients

Serving Size:

Prawn – 500 Grams
Mustard Seed – 2 Tbsp
Coriander Leaf – 1 Cup
Onion – 1 Piece
Garlic – 3 Cloves
Turmeric Powder – 1 Tsp
Red Chili Powder – 1 Tsp
Salt – 1 Tsp
Vegetable Oil – 2 Tbsp
Water – 2 Cups

Nutrition

Per Serving

350 Kcal

Calories

20 Grams

Total Fat

3 Grams

Saturated Fat

200 Mg

Cholesterol

800 Mg

Sodium

15 Grams

Total Carbohydrates

3 Grams

Dietary Fiber

30 Grams

Protein

15 Mg

Vitamin C

Directions

Step 1

Clean and devein the prawns thoroughly. Pat them dry and set aside.

Step 2

Grind the mustard seeds with a little water to form a smooth paste.

Step 3

Heat oil in a pan and sauté the chopped onion and garlic until golden brown.

Step 4

Add turmeric, red chili powder, and salt. Stir well.

Step 5

Mix in the mustard paste and cook for 2 minutes.

Step 6

Add prawns to the pan and coat them with the spice mixture. Cook for 5 minutes.

Step 7

Add water and bring to a boil. Simmer for 15 minutes or until the prawns are cooked through.

Step 8

Garnish with coriander leaves before serving with steamed rice.

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Dhonepata Shorshe Chingri Maach Jhol

Categories :

Ingredients

Nutrition