Lau Chingri Recipe: A Delightful Bengali Bottle Gourd and Shrimp Curry
Embark on a culinary adventure with this traditional Bengali dish, Lau Chingri, which beautifully combines the delicate flavors of bottle gourd (lauki) and the succulent taste of shrimp. This comforting curry is not only simple to prepare but also serves as a perfect accompaniment to steaming hot rice, making it an ideal choice for a satisfying weekday lunch.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bottle gourd (lauki) | 1 small |
| Shrimps | 250 grams |
| Cumin seeds (jeera) | 1/2 teaspoon |
| Bay leaf (tej patta) | 1 |
| Ginger (grated) | 1/2 inch |
| Tomato (chopped) | 1 |
| Turmeric powder (haldi) | 1/4 teaspoon |
| Cumin powder (jeera) | 1/4 teaspoon |
| Salt | To taste |
| Sugar | To taste |
| Green chilies (optional) | To taste |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | Approx. 220 |
| Protein | 18 g |
| Carbohydrates | 12 g |
| Fat | 10 g |
| Fiber | 3 g |
Preparation Time
| Time | Duration |
|---|---|
| Preparation | 10 mins |
| Cooking | 20 mins |
| Total Time | 30 mins |
Servings
| Number of Servings |
|---|
| 2 |
Cuisine
| Cuisine |
|---|
| Bengali Recipes |
Course
| Course |
|---|
| Lunch |
Dietary Information
| Diet |
|---|
| Non-Vegetarian |
Instructions
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Marinate the Shrimps: Start by marinating the fresh shrimps with a pinch of salt and a sprinkle of turmeric powder, allowing them to sit for about 10 minutes. This step not only enhances the flavor but also helps tenderize the shrimp.
-
Fry the Shrimps: In a pan, heat some mustard oil over medium heat. Once hot, add the marinated shrimps and lightly fry them for approximately 2 minutes until they turn a lovely pink color. Remove the shrimp from the pan and set aside.
-
Prepare the Base: In the same pan, add the cumin seeds and bay leaf. Allow them to sizzle for a few moments, releasing their aromatic flavors. Next, add the grated ginger and chopped tomato, sautéing them together until the tomatoes soften and blend well with the spices.
-
Add the Bottle Gourd: Once the tomato mixture is ready, introduce the chopped bottle gourd to the pan. Stir well to combine everything, and then season with cumin powder, salt, sugar, turmeric powder, and, if you desire a bit of heat, some sliced green chilies. Mix everything thoroughly.
-
Simmer the Curry: Cover the pan with a lid and allow the curry to simmer on low heat. The bottle gourd will begin to release its water, cooking down into a tender and flavorful dish. Continue cooking until the bottle gourd is completely cooked and has absorbed the spices, which should take about 10-15 minutes.
-
Combine with Shrimps: Finally, return the sautéed shrimp to the pan, stirring gently to incorporate them into the curry. Allow the dish to simmer for an additional 5 minutes to ensure the shrimp are fully cooked and infused with the delicious flavors of the curry.
-
Serve and Enjoy: Your Lau Chingri is now ready to be served! This delectable curry pairs beautifully with steamed rice and can be complemented by Bengali Jhinge Narkol Chenchki for a wholesome meal. Enjoy the delightful combination of flavors and the satisfaction of a homemade Bengali delicacy!
This Lau Chingri Recipe not only showcases the delightful synergy between bottle gourd and shrimp but also brings a taste of Bengali culture right into your kitchen. Whether you’re cooking for a special occasion or just a weekday dinner, this dish is sure to impress and satisfy your cravings. Enjoy the culinary journey!
