Shorshe Dhonepata Chingri Bhapa is a cherished dish in Bangladeshi cuisine, renowned for its aromatic blend of mustard and coriander flavors. This exquisite preparation involves steaming prawns in a rich mustard seed paste mixed with fresh coriander leaves, creating a harmonious balance of spicy and earthy tastes. The dish is further enriched with green chilies, garlic, and a touch of turmeric, adding depth and warmth to its flavor profile. Loved for its simplicity and vibrant taste, it is often enjoyed with steamed rice. The unique combination of spices and herbs makes it a popular choice for seafood enthusiasts seeking a taste of Bangladesh’s coastal culinary heritage.
Shorshe Dhonepata Chingri
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Prawn – 500 Grams
- Mustard Seed – 2 Tbsp
- Coriander Leaf – 1 Cup
- Green Chili – 4 Piece
- Garlic – 4 Piece
- Turmeric – 0.5 Tsp
- Salt – 1 Tsp
- Oil – 2 Tbsp
- Water – 0.5 Cup
- Onion – 1 Piece
Nutrition
Per Serving
350 Kcal
Calories
18 Grams
Total Fat
3 Grams
Saturated Fat
215 Mg
Cholesterol
600 Mg
Sodium
8 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
30 Grams
Protein
Directions
Step 1
Clean and devein the prawns thoroughly, then set aside.
Step 2
Grind mustard seeds, coriander leaves, green chilies, and garlic into a smooth paste.
Step 3
In a bowl, mix the mustard paste with turmeric, salt, and oil.
Step 4
Add prawns to the mustard mixture, ensuring they are well coated.
Step 5
Place the mixture in a heatproof container, cover with a lid, and steam for 20 minutes.
Step 6
Once cooked, remove from heat and serve hot with rice.
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