Dhonepata Shorshe Diye Chingri Bhoot Jolokia Bhapa is a rich and flavorful Bangladeshi dish that brings together the earthiness of mustard paste, the pungency of bhoot jolokia, and the freshness of coriander leaves. Originating from the coastal regions of Bangladesh, this dish is cherished for its unique blend of spices that perfectly complements the sweetness of prawns. Mustard and coriander paste create a smooth sauce, while the addition of one of the world’s hottest chilies, bhoot jolokia, provides a fiery kick, making it a favorite for spice enthusiasts. The dish is traditionally served steamed, allowing the prawns to absorb the robust flavors, making it a beloved delicacy that people enjoy for its aromatic and spicy profile.
Dhonepata Shorshe Diye Chingri Bhoot Jolokia 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 – 0.5 Cups
- coriander leaves – 1 Cups
- Bhoot Jolokia – 1 Piece
- Turmeric Powder – 1 Tsp
- Salt – 1 Tsp
- Mustard Oil – 2 Tbsp
- Onion – 1 Cups
- Garlic – 1 Tbsp
- Ginger – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
18 Grams
Total Fat
3 Grams
Saturated Fat
200 Mg
Cholesterol
800 Mg
Sodium
10 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
30 Grams
Protein
Directions
Step 1
Clean and devein the prawns, then set aside.
Step 2
In a bowl, mix mustard paste, coriander leaves, turmeric powder, salt, and mustard oil to form a marinade.
Step 3
Add prawns to the marinade and coat them thoroughly. Let it sit for 15 minutes.
Step 4
Finely chop the onion, garlic, and ginger.
Step 5
Grind the bhoot jolokia into a paste.
Step 6
In a steamer, layer the marinated prawns and sprinkle with chopped onion, garlic, ginger, and bhoot jolokia paste.
Step 7
Steam the dish for 20 minutes until prawns are cooked through and flavors meld. Serve hot.
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