bengaliEasynon vegetariangluten freedairy freenut free

Lau Chingri

Name: Lau Chingri
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 250 g shrimp (small to medium, peeled and deveined, tail-off); 500 g bottle gourd (peeled and cut into 1-inch cubes); 2 tbsp mustard oil; 2 pcs bay leaf; 2 pcs dried red chili (whole, stem removed); 1 tsp cumin seeds; 1 pcs onion (medium, finely chopped); 1 tsp ginger paste; 1 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch cumin powder; 1 pinch salt; 0.5 tsp sugar; 3 tbsp water (for cooking); 2 tbsp coriander leaves (chopped, for garnish); 2 pcs green chili (slit lengthwise)

RATING

4.5/5(78)

TASTE SCORE

7/10

Tender bottle gourd and plump shrimp come together in a light, fragrant Bengali curry. The sweetness of lau balances delicate whole spices, while fresh shrimp adds a subtle coastal richness. This simple everyday dish cooks in one pan and pairs beautifully with steamed rice.

PREP

15m

COOK

25m

SERVES

1 KATORI

157 cal

SERVINGS

METHOD · 7 STEPS

prep
Prepare the shrimp and bottle gourd.
Peel and devein the shrimp, then rinse gently. Peel the bottle gourd, cut into 1-inch cubes, and set aside.
temper · ~3 min
Temper the whole spices in mustard oil.
1.Heat mustard oil in a kadai over medium flame until it smokes lightly (2-3 min).
2.Add bay leaves and dried red chilies, fry until fragrant (20 sec).
3.Add cumin seeds and let them crackle (15 sec).
TIPMustard oil needs to reach its smoking point to lose the raw pungency.
saute · ~8 min
Cook the onion and aromatics.
1.Add chopped onion and sauté until soft and translucent (3-4 min).
2.Add ginger paste and cook until the raw smell fades (1 min).
3.Add chopped tomato, a pinch of salt, and cook until soft and pulpy (3-4 min).
saute · ~1 min
Bloom the spice powders.
1.Sprinkle in turmeric, red chili powder, and cumin powder.
2.Stir continuously on low heat for 30 seconds to bloom the spices without burning.
TIPKeep the heat low — spice powders burn quickly and turn bitter.
simmer · ~11 min
Cook the bottle gourd until tender.
1.Add the cubed bottle gourd to the pan and stir to coat with the masala.
2.Pour in 3 tablespoons of water, cover, and simmer on low heat (10-12 min).
3.Stir once halfway — the gourd will release its own water.
TIPBottle gourd cooks in its own juices. Add more water only if it starts sticking.
simmer · ~4 min
Add the shrimp and finish cooking.
1.Once the lau is fork-tender, add the shrimp, slit green chilies, and sugar.
2.Gently fold everything together, cover, and cook until shrimp turn pink and opaque (3-4 min).
3.Turn off the heat. The gravy should be light and cling to the gourd.
TIPShrimp cook fast — overcooking makes them rubbery. Remove from heat as soon as they curl and turn pink.
garnish
Garnish with fresh coriander and serve hot.
Sprinkle chopped coriander leaves over the dish and serve immediately with steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Let the mustard oil reach its smoking point to mellow its sharp pungency.
2
Cut bottle gourd into even 1-inch cubes so they cook uniformly.
3
Resist adding extra water — the gourd releases enough moisture as it cooks.
4
Add shrimp only after the gourd is fork-tender to prevent overcooking.
5
Fold shrimp gently to keep them intact and avoid breaking the gourd cubes.
6
This curry thickens upon standing; loosen with a splash of hot water if reheating.
7
Serve immediately after garnishing — the coriander loses freshness quickly.