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.
Equipment
- 1 pot/pan to cook
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.
Instructions
- In a pan add cut lau, add salt, some turmaric and chilli powder.
- Add a few green chillies and a cup of water to steam.
- Put it on the stove on medium heat and cook it covered with a lid unril softened.
- Takes about 10 minutes.
- Now transfer it into a bowl and use the same pan to cook.
- 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.
- 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.
- 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
- Serve with steamed rice and enjot.