Lau Chingri Recipe | Bottle Gourd And Shrimp Curry

Lau Chingri, also known as Lau Ghonto with Chingri, is a traditional Bengali dish made with bottle gourd (lau) and shrimp (chingri). It's a flavorful and nutritious curry that combines the mild sweetness of bottle gourd with the savory taste of shrimp. Here's how you can prepare Lau Chingri:

Lau Chingri Recipe - Recipica

Ingredients Lau Chingri Recipe:

  • 250 grams shrimp (cleaned and deveined)
  • 2 cups bottle gourd (lau), peeled and diced
  • 1 medium-sized potato, diced
  • 1 onion, finely chopped
  • 2-3 green chilies, slit
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 3-4 tablespoons mustard oil (for authentic flavor)
  • Fresh cilantro leaves for garnishing

Instructions of making Lau Chingri:

1. Heat mustard oil in a pan until it reaches its smoking point. Then, reduce the heat to low and allow the oil to cool slightly. This step is crucial to remove the strong raw smell of mustard oil.

2. Add the cleaned shrimp to the pan and sauté them for about 2-3 minutes until they turn pink and opaque. Remove the shrimp from the pan and set them aside.

3. In the same pan, add more mustard oil if needed. Add chopped onions and green chilies. Sauté until the onions become translucent.

4. Add ginger paste and garlic paste. Sauté for another couple of minutes until the raw smell disappears.

5. Add turmeric powder, cumin powder, coriander powder, and red chili powder. Mix well and cook the spices for a minute.

6. Add the diced bottle gourd and potato to the pan. Mix everything together and cook for a few minutes until the vegetables start to soften.

7. Cover the pan and let the vegetables cook on low heat, stirring occasionally. You can add a little water if needed to prevent sticking.

8. Once the vegetables are almost cooked, add the sautéed shrimp back to the pan. Mix well.

9. Cover the pan again and allow the flavors to meld for a few more minutes.

10. Season with salt and garam masala. Adjust the spices and salt according to your taste.

11. Continue to cook until the vegetables are completely cooked and the shrimp is well incorporated into the curry.

12. Garnish with fresh cilantro leaves.

13. Serve Lau Chingri hot with steamed rice or your choice of bread.

Lau Chingri is a delightful combination of flavors and textures, showcasing the unique taste of Bengali cuisine. Enjoy this traditional dish as part of a Bengali meal or as a main course with rice.

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