Lau-Chingri or Calabash and Fried-Prawns Curry

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Lau in India is known as Lauki in Hindi and as Calabash/Bottle Gourd in English. Lau-Chingri or Calabash and Fried Prawns Curry is a famous dish in Bengal


Lau-chingri


Ingredients:

  • Lau or Lauki Or Calabash (Bottle Gourd) - 1 Peeled and chopped
  • 4 cups Prawn - 8-10 cleaned and washed
  • Bay Leaves - 1
  • Cumin Seed - 1 teaspoon
  • Green chili - 2
  • Salt - as per taste
  • Sugar - as per taste
  • Tomato (Sliced) - 1 medium
  • Turmeric powder - 1/2 teaspoon
  • Vegetable Oil - 2 tablespoons


Lau / Lauki/ Calabash/Bottle-gourd
Prawns / Chingri deveined and fried
Method:
  • Peel the calabash and chop it finely.
  • Marinate prawns with salt & turmeric. Heat oil in a pan and lightly fry the prawns and take them out and put in a bowl.
  • In the same oil add bay leaf, green chili, cumin seeds and fry for a while. Now add the chopped calabash, turmeric & salt and cover it with a lid and simmer the stove.
  • After 20 min open the lid and check if the calabash is cooked or not. If it is cooked add fried prawns & sugar and higher the flame and stir fry it.
  • When all the juice which came out from bottle gourd is evaporated off the stove and serve the lau chingri with steamed rice.

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