Lau Chingri
Small shrimp cooked with bottle gourd in a light Bengali preparation. The subtle sweetness of lau pairs beautifully with delicate prawns.
Preparation
Peel the vegetable and chop finely cut into 1 inch long thin strips.
Peel, devein and clean shrimps.
Cooking
Heat oil in a kadhai. Fry the shrimps and keep
To the same oil, add methi
(fenugreek) seeds and dry red chillies. Fry until the seeds change color
(about 15 seconds).
Add the cut lauki, and mix. Cover and cook for 10 minutes on medium-low heat.
There is no need to add water since the vegetable contains plenty of moisture.
Add turmeric, jeera (cumin) powder, sugar and fried shrimps. Mix thoroughly and cover to cook further for approximately 8 minutes or until the vegetable is tender and cooked.
Remove cover, add salt, and turn heat to medium-high to evaporate excess water.
Garnish with green chillies and remove from heat
Curries with lau (lauki or bottle gourd) typically requires very little oil for preparation.
Salt is generally added last mainly because this vegetable shrinks considerably between the initial and final stages of cooking.
If you have large shrimps, chop them into small pieces and use for cooking.
Serving Suggestions
Serve with rice and dal.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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