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Lau Chingri / Bottle Gourd & Prawns
Lau Chingri (Bottle Gourd cooked with Prawns) is a quintessential Bengali delicacy cooked with no onion and no garlic.
Ingredients
- 1 Lau / Lauki / Bottle Gourd (Medium Size)
- 250 g Prawn
- 1 tbsp Ginger Paste
To Temper
- 1 tsp Cumin Seed
- 1 Bay Leaf
- 2 Dried Red Chili (Broken)
Spices
- 1 tsp Turmeric Powder
- 1 tbsp Sugar
- 1 tsp Salt
Other
- 2 tbsp Mustard Oil
- 1 tsp Ghee
Instructions
- Wash under cold water and Peel the Bottle Gourd (Lau/Kodu)1 Lau / Lauki / Bottle Gourd
- After peeling the skin, cut Bottle Gourd or Lau into small rectangular pieces
- Clean and devein the Prawns with the outer shell intact.250 g Prawn
- Marinade Prawns with Turmeric Powder and little Salt.1 tsp Turmeric Powder, 1 tsp Salt
- Heat the Mustard Oil in a deep pan and fry Prawns in medium heat until those turn lightly brown.2 tbsp Mustard Oil
- Strain fried Prawns from the Oil and add Ghee to the same Pan.1 tsp Ghee
- Temper the Ghee and Oil mixture with Cumin Seed, Bay Leaf, and Dried Red Chili.1 tsp Cumin Seed, 1 Bay Leaf, 2 Dried Red Chili
- Now add chopped Bottle Gourd (Lau/Kodu) along with little turmeric powder and salt and cover the pan with a lid.1 tsp Turmeric Powder
- Cook for around 10 minutes in medium flame and stir in between. Bottle gourd will release lots of water/juice and hence no need to add extra water.1 tbsp Ginger Paste
- Once the water dried, add sugar to the bottle gourd.1 tbsp Sugar
- Adjust the salt if required.1 tsp Salt
- Finally, add fried Prawns and give the Lau Chingri a thorough mix.
- Cook for a minute or two to get desired consistency.
- Serve Lau Chingri with steamed rice.
Notes
This dish is a bit on the sweeter side and generally served in the former part of Bengali meal, before Daal.
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KTC 100% Mustard Oil 500ml£2.69 -
Heera Cumin Seeds 750g£4.49
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Heera Pure Butter Ghee 500g£7.50
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East End Haldi Tumeric Powder 100g/400g/1kg£0.96 – £3.99
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Bangladeshi Kodu 800g-1kg£6.99
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Fresh Ginger 1kg£5.99
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Mr Prawns Cooked Prawns 350g£3.99
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Raja Bay Leaves 50g£1.99
