Lau Chingri Recipe


(Bengali Prawns With Bottle Gourd)


  • Large prawns 6
  • Bottle gourd (loaki)chopped 1
  • Turmeric(hldi) powder ½ tsp
  • Salt to taste
  • Oil 3 tbsp
  • Bay leaves (taij pat)2
  • Cumin(zeera) seeds 1 tsp
  • Ginger paste 2 tbsp
  • Green chilies (chopped) 3
  • Tomato 1
  • Coriander(dhnia) powder 1 tsp
  • Fresh coriander leaves (chopped) 1 tbsp

Marinate prawns with ¼ tsp turmeric powder and salt for 15 minutes. Heat oil. Fry the prawns till they change color. Drain on absorbent paper. Add bay leaves and cumin seeds to the oil remaining in the pan and sauté. Add remaining turmeric powder, ginger paste, green chilies, salt, and tomato and sauté till tomato turns pulpy. Add peeled and chopped bottle gourd, cover, and cook, add coriander powder and the prawns and mix well. Cook till the excess water evaporates. Garnish with coriander leaves and serve hot.


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