Dhonepata Shorshe Chitol Bhapa

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Bangladeshi Recipes

Dhonepata Shorshe Chitol Bhapa is a classic Bangladeshi dish known for its rich and aromatic flavors. This steamed fish recipe features chitol, a fish prized for its delicate texture and subtle taste. The dish uses a blend of mustard seeds, green chilies, and fresh coriander leaves (dhonepata) to create a vibrant and tangy mustard sauce. The mustard and coriander provide a unique taste profile, balancing heat and herbaceous notes. Loved for its simplicity and depth of flavor, this dish is traditionally served with steamed white rice, making it a favorite in Bangladeshi households. Its aromatic blend of spices and herbs makes it a standout dish that showcases the richness of Bangladeshi culinary traditions.

Ingredients

Serving Size:

Chitol Fish – 500 Grams
Mustard Seeds – 2 Tbsp
coriander leaves – 1 Cups
Green Chili – 4 Piece
Turmeric Powder – 1 Tsp
Salt – 1 Tsp
Oil – 2 Tbsp
Water – 100 Ml
Ginger – 1 Tsp

Nutrition

Per Serving

350 Kcal

Calories

18 Grams

Total Fat

25 Grams

Protein

12 Grams

Carbohydrates

3 Grams

Fiber

600 Mg

Sodium

15 Mg

Vitamin C

2 Mg

Iron

Directions

Step 1

Clean and cut the chitol fish into medium-sized pieces. Set aside.

Step 2

Grind mustard seeds, green chilies, and coriander leaves into a smooth paste using a little water.

Step 3

In a bowl, mix the mustard paste with turmeric powder, salt, and ginger.

Step 4

Coat the fish pieces with the mustard mixture evenly.

Step 5

Heat oil in a pan, add the coated fish, and cook for 5 minutes.

Step 6

Add the remaining mustard mixture and water, cover, and steam for 15-20 minutes on low heat.

Step 7

Garnish with fresh coriander leaves and serve hot with steamed rice.

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Dhonepata Shorshe Chitol Bhapa

Categories :

Ingredients

Nutrition