Dhonepata Shorshe Rui Bhapa is a cherished dish in Bangladeshi cuisine, celebrated for its rich flavors and delicate preparation. Originating from the Bengali culinary tradition, this dish features Rui fish steamed with a luscious mustard and coriander leaf paste. The combination of mustard’s pungency with the fresh aroma of coriander leaves creates a harmonious balance of flavors. A hint of green chili adds a subtle heat, while mustard oil imparts a distinct aroma that is both inviting and authentic. This dish is beloved for its simplicity yet profound taste, making it a staple at family gatherings and festive occasions. Often served with steaming hot rice, it is a comfort food that warms the heart and satisfies the soul.
Dhonepata Shorshe Rui Bhapa
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Rui Fish – 500 Grams
- Mustard Seeds – 2 Tbsp
- Green Chili – 4 Piece
- coriander leaves – 1 Cups
- Mustard Oil – 3 Tbsp
- Salt – 1 Tsp
- Turmeric Powder – 0.5 Tsp
- Water – 100 Ml
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
30 Grams
Protein
10 Grams
Carbohydrates
2 Grams
Dietary Fiber
600 Mg
Sodium
15 Mg
Vitamin C
Directions
Step 1
Soak mustard seeds in water for 15 minutes.
Step 2
Grind soaked mustard seeds with green chilies and a pinch of salt to make a fine paste.
Step 3
Mix mustard paste with chopped coriander leaves and mustard oil.
Step 4
Marinate Rui fish pieces with turmeric, salt, and the mustard-coriander mixture.
Step 5
Place marinated fish in a heatproof dish, drizzle with remaining mustard oil.
Step 6
Steam fish for 20-25 minutes until fully cooked. Serve hot with rice.
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