Dhonepata Shorshe Chingri Paturi Bhapa is a traditional Bangladeshi dish that combines the earthy flavors of mustard and cilantro with the succulent taste of prawns. Originating from the Bengali cuisine, this dish is renowned for its aromatic and spicy taste profile. The prawns are marinated with a blend of mustard paste, cilantro, and green chilies, then wrapped in banana leaves and steamed to perfection. The steaming process allows the flavors to meld beautifully, creating a dish that is both flavorful and healthy. Loved for its unique cooking method and the vibrant combination of spices, this dish is often served during special occasions and family gatherings, leaving a lasting impression on anyone who tastes it.
Dhonepata Shorshe Chingri Paturi Bhapa
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Prawn – 500 Grams
- Mustard Paste – 4 Tbsp
- Cilantro – 1 Cup
- Green Chili – 4 Piece
- Turmeric Powder – 1 Tsp
- Salt – 1 Tsp
- Mustard Oil – 2 Tbsp
- Banana Leaf – 4 Piece
- Onion – 1 Piece
- Garlic – 4 Clove
Nutrition
Per Serving
350 Kcal
Calories
24 Grams
Protein
18 Grams
Total Fat
2 Grams
Saturated Fat
220 Mg
Cholesterol
480 Mg
Sodium
15 Mg
Vitamin C
3 Grams
Dietary Fiber
Directions
Step 1
Clean and devein the prawns thoroughly. Pat dry and set aside.
Step 2
In a blender, combine mustard paste, cilantro, green chilies, turmeric powder, and garlic.
Step 3
Blend into a smooth paste.
Step 4
Mix the paste with prawns, adding salt and mustard oil. Let it marinate for 20 minutes.
Step 5
Cut the banana leaves into squares.
Step 6
Lightly roast them over a flame to make them pliable.
Step 7
Place marinated prawns onto the center of each banana leaf piece. Fold and secure with a toothpick.
Step 8
Steam the wrapped prawns in a steamer for 20 minutes until cooked through. Serve hot.
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