Dhonepata Shorshe Maach is a beloved Bangladeshi fish dish known for its vibrant flavors and fragrant aroma. The dish features fresh fish, typically Hilsa, marinated and cooked with a mustard seed paste and fresh coriander leaves, lending it a unique and tantalizing taste profile. The combination of mustard and coriander creates a spicy, tangy, and herbaceous flavor that is both bold and refreshing. This dish is often enjoyed with steamed rice, making it a comforting and satisfying meal. Its popularity stems from the perfect balance of spices and herbs, offering a delightful culinary experience that is both traditional and heartwarming, cherished by many for its authentic taste.
Dhonepata Shorshe Maach
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Fish – 500 Grams
- Mustard Seeds – 3 Tbsp
- coriander leaves – 1 Cups
- Green Chili – 4 Piece
- Turmeric Powder – 1 Tsp
- Salt – 1 Tsp
- Onion – 1 Piece
- Garlic – 4 Cloves
- Mustard Oil – 4 Tbsp
- Water – 1 Cups
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
30 Grams
Protein
800 Mg
Sodium
10 Grams
Carbohydrates
2 Grams
Dietary Fiber
15 Mg
Vitamin C
2 Mg
Iron
Directions
Step 1
Clean and cut the fish into pieces. Marinate with salt and turmeric powder. Set aside.
Step 2
Grind mustard seeds, coriander leaves, green chilies, and garlic into a smooth paste.
Step 3
Heat mustard oil in a pan. Fry the fish pieces until golden on both sides. Remove and set aside.
Step 4
In the same oil, add chopped onion. Sauté until translucent.
Step 5
Add the mustard-coriander paste to the onions. Cook for 5 minutes stirring continuously.
Step 6
Add water to the pan. Once it comes to a boil, add the fried fish pieces. Cook for 10 minutes on low heat.
Step 7
Garnish with fresh coriander leaves. Serve hot with steamed rice.
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