Dhonepata Shorshe Jhinga is a delightful Bangladeshi dish that brings together the vibrant flavors of cilantro (dhonepata) and mustard (shorshe) with succulent prawns. Known for its rich taste and aromatic spices, this dish combines the earthiness of mustard with the freshness of cilantro, creating a perfect harmony that tantalizes the taste buds. The marinade, featuring a blend of yogurt, mustard paste, and spices, infuses the prawns with a depth of flavor. Grilled to perfection, the prawns are juicy and aromatic, making this dish a favorite among seafood lovers. Ideal for special occasions or a weekend treat, Dhonepata Shorshe Jhinga is loved for its unique taste and the simple joy it brings to any meal.
Dhonepata Shorshe Jhinga
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Prawn – 500 Grams
- Yogurt – 1 Cups
- Mustard Paste – 2 Tbsp
- Cilantro – 1 Cups
- Turmeric Powder – 1 Tsp
- Red Chili Powder – 1 Tsp
- ginger paste – 1 Tbsp
- garlic paste – 1 Tbsp
- lemon juice – 2 Tbsp
- Salt – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
4 Grams
Saturated Fat
220 Mg
Cholesterol
850 Mg
Sodium
2 Grams
Dietary Fiber
30 Grams
Protein
10 Mg
Vitamin C
Directions
Step 1
Clean and devein the prawns, and set them aside in a bowl.
Step 2
In a separate bowl, mix yogurt, mustard paste, turmeric powder, red chili powder, ginger paste, garlic paste, lemon juice, and salt to prepare the marinade.
Step 3
Add the prawns to the marinade, ensuring they are well-coated. Let them marinate for 30 minutes in the refrigerator.
Step 4
Preheat the grill or oven to medium-high heat. Skewer the prawns onto skewers, ensuring even spacing.
Step 5
Grill the prawns for about 2-3 minutes on each side until they are cooked through and slightly charred.
Step 6
Garnish with chopped cilantro before serving, and enjoy hot with lemon wedges.
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