Shorshe Dhonepata Kachki Jhal is a traditional Bangladeshi dish celebrated for its vibrant flavors and rich cultural heritage. This spicy fish curry features Kachki fish, which are small and delicate, perfectly complemented by a robust mustard and coriander leaf paste. The mustard adds a sharp, pungent taste, while the coriander leaves offer a fresh, herbaceous note, creating a harmonious blend of flavors. Served with steamed rice, this dish is loved for its bold taste and aromatic spices that tantalize the senses. Its popularity stems from its ability to transport diners to the heart of Bangladeshi cuisine with each delicious bite.
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 Cup
- Green Chili – 4 Piece
- Turmeric Powder – 1 Tsp
- Salt – 1 Tsp
- Mustard Oil – 4 Tbsp
- Onion – 2 Cups
- garlic paste – 1 Tbsp
- Water – 1 Cup
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
3 Grams
Saturated Fat
70 Mg
Cholesterol
500 Mg
Sodium
15 Grams
Total Carbohydrate
3 Grams
Dietary Fiber
30 Grams
Protein
Directions
Step 1
Clean the Kachki fish thoroughly and set aside.
Step 2
Grind mustard seeds into a fine paste with a little water.
Step 3
Chop coriander leaves finely and mix with mustard paste.
Step 4
In a pan, heat mustard oil and sauté onions until golden.
Step 5
Add garlic paste, turmeric, and salt, and stir well.
Step 6
Add mustard-coriander paste, green chilies, and water; bring to a boil.
Step 7
Add fish to the curry, cover, and cook for 10 minutes on low heat.
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