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Lau chingri

 A Delightful Bengali Bottle Gourd and Shrimp Curry.
This traditional Bengali curry combines tender pieces of bottle gourd (lau) with succulent shrimp (chingri), all simmered in a flavorful blend of spices. The result is a comforting and aromatic dish that’s both wholesome and indulgent.
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Prep Time 30 minutes
Cook Time 30 minutes
Servings: 4 serves
Course: curry, dinner, lunch, Main Course, main dish, seafood vegetable
Cuisine: bangladeshi, Bengali
Ingredients Equipment Method

Ingredients
  

  • 1 whole small size lau/ bottle gourd diced small.
  • 400 gram prawn cleaned
  • 2 whole tomatoes cut in 4
  • 5 slitted green chillies
  • 1 cup onion sliced
  • 1/2 cup coriander chopped
  • 1 tsp ginger garlic paste
  • 1/2 tsp turmaric
  • 1 tsp chilli powder
  • 1 tsp salt or according to your taste.

Equipment

  • 1 pot/pan to cook

Method
 

  1. In a pan add cut lau, add salt, some turmaric and chilli powder.
  2. Add a few green chillies and a cup of water to steam.
  3. Put it on the stove on medium heat and cook it covered with a lid unril softened.
  4. Takes about 10 minutes.
  5. Now transfer it into a bowl and use the same pan to cook.
  6. add some oil, add sliced onions and fry until hgoldenbrown.
    add some ginger garlic paste and mix well.
    add chilli and turmeric and cook for 2 minutes.
    add washed prawns and a little bit of water and cook for another few minutes.
  7. once prawns start getting a bring color, add in the cooked lau and bring to a boil. sprinkle some coriander and check with salt. add watwr if you want extra gravy.
  8. cook in high flame for 3-5 minutes until gravy thickens a little and everything is well combined.
    I'll add the link to this recipe video here : https://www.instagram.com/reel/C89ne70P3aB/?utm_source=ig_web_button_share_sheet
  9. Serve with steamed rice and enjot.