Shorshe Dhonepata Jhal is a traditional Bangladeshi dish renowned for its bold and vibrant flavors. Originating from the rich culinary heritage of Bangladesh, this dish primarily features kachki fish cooked in a luscious mustard and coriander sauce. The mustard imparts a sharp, pungent taste while the coriander leaves add a fresh, herbaceous note, creating a perfectly balanced flavor profile. This dish is often enjoyed with steamed rice, making it a comforting yet exciting meal for many. People love it for its simplicity, quick preparation, and the way it brings a taste of Bangladesh to their dining tables. Perfect for seafood lovers, it showcases the country’s love for mustard-based dishes and fresh ingredients.
Shorshe Dhonepata Jhal
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Kachki Fish – 500 Grams
- Mustard Seeds – 3 Tbsp
- coriander leaves – 1 Cups
- Onion – 1 Cups
- Green Chili – 4 Piece
- Turmeric Powder – 1 Tsp
- Salt – 1 Tsp
- Mustard Oil – 4 Tbsp
- Water – 1 Cups
Nutrition
Per Serving
280 Kcal
Calories
25 Grams
Protein
15 Grams
Total Fat
2 Grams
Saturated Fat
10 Grams
Carbohydrates
3 Grams
Dietary Fiber
600 Mg
Sodium
20 Mg
Vitamin C
Directions
Step 1
Wash the kachki fish thoroughly and set aside. Grind the mustard seeds into a fine paste using a little water.
Step 2
Finely chop the onion and coriander leaves. Slit the green chilies lengthwise.
Step 3
Heat mustard oil in a pan over medium heat. Add the chopped onions and sauté until golden brown.
Step 4
Add the mustard paste, turmeric powder, and salt. Cook for 2-3 minutes until the oil separates from the paste.
Step 5
Add the kachki fish and green chilies. Stir gently to coat the fish with the mustard mixture.
Step 6
Pour in water and bring to a boil. Reduce the heat and let it simmer until the fish is cooked through.
Step 7
Garnish with coriander leaves and serve hot with steamed rice.
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