Lau Chingri (Bottle Gourd and Shrimp Curry) Recipe
Lau Chingri, a cherished Bengali dish, features tender bottle gourd cooked with succulent shrimps, creating a delightful harmony of flavors. Known for its simplicity, this dish embodies the essence of authentic Bengali cuisine, where minimal ingredients are transformed into a vibrant and satisfying meal. The addition of shrimp elevates this humble bottle gourd curry, giving it a rich depth of taste that will leave you craving more.
Ingredients for Lau Chingri (Bottle Gourd and Shrimp Curry)
| Ingredient | Quantity |
|---|---|
| Bottle gourd (lauki) | 1 medium-sized |
| Shrimps | 250 grams |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Bay leaf (tej patta) | 1 |
| Ginger (grated) | 1/2 inch piece |
| Tomato | 1, chopped |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Cumin powder (Jeera) | 1/4 teaspoon |
| Salt | To taste |
| Sugar | To taste |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 3-4
Nutritional Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 180 |
| Protein | 22g |
| Carbohydrates | 15g |
| Fat | 6g |
| Fiber | 4g |
| Sodium | 250mg |
Instructions to Make Lau Chingri (Bottle Gourd and Shrimp Curry)
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Prepare the Shrimp: Start by marinating the shrimps with salt and turmeric powder. Let them rest for about 10 minutes to absorb the flavors. In the meantime, heat a tablespoon of mustard oil in a pan over medium heat. Once hot, add the marinated shrimps and fry them lightly for 2 minutes until they turn pink and slightly crisp on the outside. Remove the shrimp from the pan and set them aside.
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Sauté the Spices: In the same pan, add the cumin seeds and bay leaf. Let them sizzle for a few seconds until fragrant. Add the grated ginger and chopped tomato to the pan, stirring well. Sauté this mixture for about 2-3 minutes until the tomato softens and the oil begins to separate from the spices.
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Cook the Bottle Gourd: Now, add the chopped bottle gourd (lauki) to the pan. Stir well to coat the pieces in the spices. Season with cumin powder, turmeric powder, salt, and sugar. Add green chilies (if using) to enhance the flavor. Stir everything together and cover the pan with a lid. Let it simmer for 10-12 minutes on low heat until the bottle gourd releases its water and becomes tender.
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Finish the Curry: Once the bottle gourd is cooked and soft, add the fried shrimp back into the pan. Stir gently to mix the shrimp with the bottle gourd. Cover the pan again and cook for an additional 5 minutes, allowing the shrimp to absorb the flavors of the curry.
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Serve: Lau Chingri is best served hot, accompanied by steamed rice for a wholesome and satisfying Bengali meal. You can also serve it with a side of Bengali Jhinge Narkol Chenchki (a bottle gourd and coconut dish) for an authentic touch.
This dish perfectly embodies the light yet delicious nature of Bengali cuisine, where simplicity meets extraordinary taste. The tender bottle gourd and the shrimp, combined with aromatic spices, create a flavorful curry that is bound to become a favorite in your culinary repertoire. Whether it’s a weekday meal or a special family gathering, Lau Chingri is sure to impress with its fragrant flavors and satisfying textures.
Enjoy this traditional Bengali recipe for a delightful lunch experience!
