Shorshe Dhonepata Katla Bhapa is a traditional Bengali dish that showcases the bold flavors of mustard and coriander. This dish is a favorite among fish lovers, especially when using Katla, a popular freshwater fish in Bangladesh. The mustard paste provides a pungent, slightly tangy flavor, while the coriander adds freshness. The fish is steamed to perfection, resulting in a tender and flavorful dish that pairs beautifully with steamed rice. The combination of spices, mustard, and fresh herbs creates a mouthwatering experience that makes Shorshe Dhonepata Katla Bhapa a beloved dish in Bengali cuisine. Its rich taste and aroma make it a standout choice for special occasions and family gatherings.
Shorshe Dhonepata Katla Bhapa
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Katla Fish – 1 Kg
- Mustard Seed – 4 Tbsp
- coriander leaves – 1 Cups
- Green Chili – 4 Piece
- Turmeric Powder – 1 Tsp
- Salt – 1 Tsp
- Mustard Oil – 3 Tbsp
- Lemon – 1 Piece
- Garlic – 4 Cloves
- Water – 1 Cups
Nutrition
Per Serving
350 Kcal
Calories
18 Grams
Total Fat
3 Grams
Saturated Fat
70 Mg
Cholesterol
700 Mg
Sodium
35 Grams
Protein
15 Mg
Vitamin C
2 Grams
Dietary Fiber
Directions
Step 1
Clean the Katla fish thoroughly and cut into pieces. Marinate with turmeric powder and salt. Set aside for 15 minutes.
Step 2
Grind mustard seeds into a fine paste with green chilies, garlic, and a little water.
Step 3
Add mustard oil and mix well.
Step 4
Chop coriander leaves finely. Squeeze lemon juice over the marinated fish pieces.
Step 5
Place fish in a heatproof dish. Coat with mustard paste and sprinkle chopped coriander leaves.
Step 6
Cover the dish tightly with foil or a lid. Steam in a large pot with water at the bottom for 25-30 minutes.
Step 7
Remove from heat. Let it sit for a few minutes before serving hot with steamed rice.
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