Dhonepata Shorshe Katla Bhapa

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Bangladeshi Recipes

Dhonepata Shorshe Katla Bhapa is a traditional Bengali dish known for its robust flavors and aromatic spices. This dish features Katla fish, a popular freshwater fish in Bangladesh, steamed with a rich mustard paste blended with fresh coriander leaves. The mustard imparts a pungent heat, while the coriander adds a fresh, herbaceous note, balancing the bold flavors. Enhanced with green chilies and a touch of turmeric, the dish offers a vibrant color and a spicy kick. Served with steamed rice, it’s a beloved dish for its simplicity and depth of flavor, often enjoyed in family gatherings or special occasions, embodying the essence of Bangladeshi cuisine.

Ingredients

Serving Size:

Katla Fish – 1 Kg
Mustard Seeds – 2 Tbsp
coriander leaves – 1 Cups
Green Chili – 4 Piece
Turmeric Powder – 1 Tsp
Salt – 1 Tsp
Mustard Oil – 2 Tbsp
Onion – 1 Cups
Garlic – 5 Cloves
Water – 100 Ml

Nutrition

Per Serving

350 Kcal

Calories

30 Grams

Protein

20 Grams

Total Fat

4 Grams

Saturated Fat

80 Mg

Cholesterol

600 Mg

Sodium

3 Grams

Dietary Fiber

20 Mg

Vitamin C

2 Mg

Iron

Directions

Step 1

Clean and cut the Katla fish into large pieces. Set aside.

Step 2

Grind mustard seeds, coriander leaves, green chilies, and garlic into a smooth paste using a small amount of water.

Step 3

In a bowl, mix the paste with turmeric powder, salt, and mustard oil to create a marinade.

Step 4

Coat the fish pieces with the marinade and let them sit for at least 15 minutes.

Step 5

Place marinated fish pieces on a heatproof plate and add sliced onions on top.

Step 6

Steam the fish in a steamer for about 20 minutes until cooked through.

Step 7

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

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Dhonepata Shorshe Katla Bhapa

Categories :

Ingredients

Nutrition