Shorshe Dhonepata Maach

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Bangladeshi Recipes

Shorshe Dhonepata Bata Maach is a beloved Bengali fish dish known for its vibrant flavors and aromatic profile. Originating from Bangladesh, this delicacy combines the earthy taste of mustard with the fresh aroma of cilantro, creating a symphony of flavors that dance on the palate. With fish as its main ingredient, it is both nutritious and delightful, often served with steamed rice. The dish is prepared by marinating fish in a spicy mustard-cilantro paste, then gently cooking it to perfection. The addition of green chilies adds a hint of heat, while turmeric lends a warm color. This authentic recipe is cherished for its unique blend of spices and herbs, making it a favorite among seafood lovers who appreciate rich, bold flavors.

Ingredients

Serving Size:

Fish – 800 Grams
Mustard Seed – 3 Tbsp
Cilantro – 1 Cups
Green Chili – 4 Piece
Turmeric Powder – 1 Tsp
Salt – 1 Tsp
Mustard Oil – 4 Tbsp
Garlic – 4 Cloves
Water – 1 Cups

Nutrition

Per Serving

350 Kcal

Calories

20 Grams

Total Fat

3 Grams

Saturated Fat

70 Mg

Cholesterol

600 Mg

Sodium

30 Grams

Protein

15 Mg

Vitamin C

3 Grams

Dietary Fiber

Directions

Step 1

Clean and cut the fish into medium pieces, then marinate with salt and turmeric powder.

Step 2

Soak mustard seeds in water for 15 minutes, then grind to a smooth paste with green chilies and cilantro.

Step 3

In a pan, heat mustard oil until it smokes, then reduce the heat and add the garlic cloves.

Step 4

Add the mustard-cilantro paste to the pan and cook on low heat for 5 minutes.

Step 5

Add the marinated fish pieces to the pan, gently coating them with the paste.

Step 6

Pour water into the pan, cover and simmer until the fish is cooked through and the sauce thickens.

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Shorshe Dhonepata Maach

Categories :

Ingredients

Nutrition