Lau Chingri, or Bottle Gourd with Prawns, is a traditional Bengali dish combining the mild flavors of bottle gourd (lau) with the richness of prawns. It’s a light yet flavorful dish, perfect for a comforting meal.
Lau Chingri Recipe
Lau Chingri is a classic Bengali dish that combines the mild, earthy flavor of bottle gourd (lau) with the succulent taste of prawns (chingri). This dish is known for its comforting and homely appeal, making it a staple in Bengali households. Lau Chingri reflects the simplicity and exquisite taste of Bengali cuisine, highlighting the region's love for seafood and vegetables.
Ingredients
- 1 medium Bottle gourd (Lau) peeled and cut into cubes
- 250 g Prawns cleaned and deveined
- 2 tablepoons Mustard oil
- 1 teaspoon Panch phoron (Bengali five-spice mix)
- 2-3 Green chilies slit
- 1/2 teaspoon Turmeric powder
- 1/2 Red chili powder (optional)
- to taste Salt
- 1 teaspoon Sugar
- 1 teaspoon Ginger paste
- 1/2 teaspoon Cumin powder
- 1 Bay lea
- 1/2 teaspoon Garam masala powder
- Fresh coriander leaves for garnish
Instructions
Marinate the Prawns:
- Marinate the prawns with a pinch of turmeric powder and salt. Set aside for 10 minutes.
Fry the Prawns:
- Heat 1 tbsp of mustard oil in a pan. Lightly fry the prawns until they turn pink. Remove and set aside.
Cook the Bottle Gourd:
- In the same pan, add the remaining oil. Add panch phoron and bay leaf. Once they start to sputter, add the ginger paste and green chilies.
- Add the bottle gourd cubes, turmeric powder, red chili powder (if using), salt, and sugar. Mix well.
- Cover and cook on medium heat until the bottle gourd is tender. Stir occasionally and add a little water if necessary to prevent sticking.
Add Prawns:
- Once the bottle gourd is cooked, add the fried prawns and cumin powder. Mix gently.
- Cook for an additional 5-7 minutes, allowing the prawns to absorb the flavors.
Final Touch:
- Sprinkle garam masala powder over the dish and mix lightly.
- Turn off the heat and cover the pan. Let it sit for a few minutes for the flavors to blend.
Garnish and Serve:
- Garnish with fresh coriander leaves before serving.
Tips and Information
Conclusion:
Lau Chingri is a heartwarming Bengali dish that showcases the region’s love for seafood and vegetables. Its combination of tender bottle gourd and succulent prawns, infused with aromatic spices, creates a taste sensation that is both comforting and delicious. Whether enjoyed as part of a daily meal or during special occasions, Lau Chingri continues to be a cherished and wholesome dish in Bengali cuisine.Tips and Overview
- Freshness of Ingredients: Use fresh prawns and bottle gourd for the best taste and texture.
- Panch Phoron: This Bengali five-spice mix is essential for the authentic flavor of the dish.
- Cooking Bottle Gourd: Ensure that the bottle gourd is fully cooked and tender before adding the prawns.
- Serving Suggestion: Lau Chingri is typically served with steamed rice.
- Adjusting Spices: The amount of green chilies and red chili powder can be adjusted according to your spice preference.