Morich Dhonepata Chingri Bhapa is a traditional Bangladeshi dish known for its aromatic and spicy flavor profile. Originating from the vibrant cuisine of Bangladesh, this dish features succulent prawns steamed with a rich blend of mustard seeds, green chilies, and fresh cilantro, creating a harmonious balance of heat and freshness. The use of mustard and cilantro gives it a distinct aroma and depth, while the green chilies add a fiery punch, making it a favorite among spice lovers. It’s often enjoyed with steamed rice, allowing the flavors to meld beautifully, offering a delightful culinary experience. This dish is loved for its simplicity and the way it showcases the freshness of the ingredients, making it a popular choice for family meals and special occasions.
Morich Dhonepata Chingri Bhapa
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Prawns – 500 Grams
- Mustard Seeds – 2 Tbsp
- Green Chili – 4 Piece
- Cilantro – 1 Cup
- Turmeric Powder – 1 Tsp
- Salt – 1 Tsp
- Mustard Oil – 2 Tbsp
- Onion – 1 Piece
- Garlic – 4 Cloves
- lemon juice – 2 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
22 Grams
Total Fat
600 Mg
Sodium
30 Grams
Protein
10 Grams
Carbohydrates
2 Grams
Dietary Fiber
1 Grams
Sugar
20 Mg
Vitamin C
Directions
Step 1
Clean and devein the prawns, then set them aside.
Step 2
Grind mustard seeds, green chilies, and a little salt into a smooth paste.
Step 3
Mix the mustard paste with turmeric powder, salt, mustard oil, lemon juice, and chopped cilantro.
Step 4
Marinate the prawns with the prepared mustard mixture. Let it rest for 15 minutes.
Step 5
In a steamer, place the marinated prawns with sliced onions and garlic.
Step 6
Steam the prawns for 20 minutes or until they’re cooked through.
Step 7
Remove from heat and serve hot with steamed rice.
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