Chingri Dhonepata
Prawns cooked with fresh coriander - a vibrant green Bengali preparation bursting with herbaceous flavors.
Preparation
Clean and devein shrimps. Sprinkle a pinch of turmeric and 1/4 tsp salt and set aside.
Soak mustard seeds in water.
Grind mustard seeds, cilantro/dhonepata, 2 green chillies, and 1/2 tsp salt to make a paste.
Best results when ground just before cooking.
Cooking
Heat 2 tbsp oil in a kadai.
Fry shrimps.
Remove from heat and keep aside.
Add another 2 tbsp oil to the kadai and heat.
To it add kalonji seeds and 2 green chillies.
Let the seeds splutter
Add the cilantro/dhonepata-mustard paste to the oil. Turn heat to medium.
Stir for 1 min and add the fried shrimps. Let cook on low heat for 4-5 min. Adjust salt requirement at this time.
Add 1 tsp mustard oil on top and remove from
Serving Suggestions
Serve with steamed rice. Delicious to eat
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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