Shorshe Dhonepata Paturi

0 out of 5 stars (based on 0 reviews)

Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Bangladeshi Recipes

Shorshe Dhonepata Chingri Paturi is a delightful Bengali dish that combines prawns with mustard and coriander leaves, wrapped in banana leaves for a unique cooking method. The dish originates from Bangladesh, renowned for its flavorful and aromatic spices. The pungent taste of mustard blends perfectly with the fresh, herbaceous notes of coriander, while the prawns add a sweet and savory depth. This dish is cherished for its aromatic and vibrant flavors that are both comforting and exotic. Its preparation method, involving steaming in banana leaves, ensures that the prawns remain tender and juicy, making it a beloved choice for seafood lovers.

Ingredients

Serving Size:

Prawns – 500 Grams
Mustard Seeds – 2 Tbsp
coriander leaves – 1 Cup
Green Chillies – 4 Piece
Turmeric Powder – 1 Tsp
Salt – 1 Tsp
Mustard Oil – 4 Tbsp
Banana Leaves – 2 Piece
Garlic – 4 Cloves
Onion – 1 Piece

Nutrition

Per Serving

350 Kcal

Calories

30 Grams

Protein

20 Grams

Total Fat

3 Grams

Saturated Fat

10 Grams

Carbohydrates

2 Grams

Dietary Fiber

800 Mg

Sodium

20 Mg

Vitamin C

Directions

Step 1

Clean and devein the prawns, then mix them with turmeric powder and salt. Set aside.

Step 2

Grind mustard seeds, green chillies, and garlic into a smooth paste.

Step 3

Mix the mustard paste with coriander leaves, mustard oil, and sliced onion.

Step 4

Add the prawns to the mixture and coat them well.

Step 5

Cut banana leaves into squares, wilt them over an open flame to make them pliable.

Step 6

Place prawn mixture onto banana leaves, wrap tightly, and secure with string.

Step 7

Steam the parcels for 20 minutes until prawns are cooked through.

Reviews

There are no reviews yet. Be the first one to write one.

Shorshe Dhonepata Paturi

Categories :

Ingredients

Nutrition