Lau Chingri recipe – Lau diye chingri macher tarkari – Lau ghonto with chingri maach – Chingri diye Lau recipe

“Experience the delightful Bengali recipe Lau Chingri, Lau diye chingri macher tarkari, Lau ghonto with chingri maach or Chingri diye Lau recipe” with step by step description.

What is Lau Chingri recipe?

Lau Chingri is a Bengali bottle gourd curry recipe cooked with prawns or shrimp and simple spices. Lau chingri is a Bengali term, where “lau” means bottle gourd and Prawns or shrimps called “chingri” in Bengali language.

Mainly finely chopped lau and kucho chingri maach (small prawns) are curried with aloo and a few simple spices to make this recipe. However, you can cook this recipe with or without potatoes, potato just helps to make this gravy mushy.

This recipe belongs to Mom’s family, they cook lau chingri with onion, garlic, tomato, cumin, and garam masala powder to remove the raw smell of shrimp. Otherwise, lau is generally cooked without onion, garlic, or garam masala as lau is a very healthy veggie in summer and Bengalis cook its recipes to make the stomach cool.

My mom-in-law always cooks a simple lau chingri recipe she never makes lau with onion and garlic. She simply cooks the lau and chingri with salt, and turmeric powder and lastly, adds chopped coriander leaves with this curry for flavor. That’s all.

Any lau recipe takes a long time to cook as lau releases huge water and we have to cook it until lau gets soft and its water not getting dry. So I boil the lau to save my cooking time. This pre-boiling method of lau helps to reduce the cooking time and also lau gets soft and perfectly absorbs the masala while cooking.

Not only to make lau chingri but also to make any lau recipes, best to prepare them with ” Kochi lau“. Kochi lau means a soft young bottle gourd. Kochi lau looks light green color, a long or round small size bottle gourd has soft tiny hairs all over its skin and soft like easily pierce your nail through its skin. As Kochi lau has no seeds or grown less immature seeds which easily get cooked and make this curry taste good. 

Kucho Chingri (means small shrimp or mini prawns) is generally used in making lau chingri recipe. But I generally cook lau chingri with medium-sized badga chingri (tiger prawns in English) or medium white prawns as kucho chingri is rarely available in Bangalore. Do not worry, size of the prawns does not make much difference in the taste of this recipe. However, do not use big size prawns or golda chingri to make this lau er torkari.

To make Bengali style dal recipe with lau, must try my

lau diye moong dal recipe

Check a few more Chingri Macher recipes

Chingri Macher Malai Curry (Bengali style Prawn Curry with Coconut Milk)
Bhapa Chingri (Bengali Steamed Prawn Curry)

Lau Chingri recipe – Lau diye chingri macher tarkari – Lau ghonto with chingri maach – Chingri diye Lau recipe

Recipe by Moumita PaulCourse: Lunch, Side dishCuisine: Bengali, Indian, BangladeshiDifficulty: Easy
Servings

8

servings
Prep time

30

minutes
Cooking time

30

minutes
Calories

300

kcal

Lau chingri is an authentic Bengali style recipe made with bottle gourd, fried shrimp, and potatoes by slow cooking to perfection just in simple aromatic spices. Steamed rice meal mainly served with it in Bengali lunch.

Ingredients for lau chingri recipe

  • 350 g Lau (Lauki/ Bottle gourd, Long or round)

  • 350 g Chingri (Prawn / Shrimp, cleaned)

  • 2 Potatoes

  • 1 Bay leaf

  • 1/4 tsp Cumin seeds(Jeera whole)

  • 2 Onion

  • 10 Garlic cloves

  • 1/2 inch Ginger

  • 1 Medium Tomato

  • 2 Green chillies

  • 3/4 tsp Cumin Powder

  • 1/4 tsp Red Chilli powder(optional)

  • 1 tsp Turmeric Powder

  • 1 tsp Salt

  • 1/2 tsp Sugar

  • 1/2 tsp Garam masala Powder

  • 8 tbsp Mustard Oil

How to cook lau chingri recipe

  • Clean and peel the lau (lauki /bottle gourd), finely chop the lau or Jullien cut the lau like aloo bhajar aloo. Soak it in water.
  • Then peel the potatoes and cut them into 8 pieces.
  • Take the lau and aloo in a bowl, and wash them under water for 4-5 times.
  • Then boil them together with 1 cup (250 ml) of water and 3/4 tsp salt on low heat, covering the bowl.
  • Cook the lau and aloo until both get soft. Turn off the heat.
  • Deshell and devein the prawn (remove the prawn head) or use store-bought cleaned prawns.
  • Wash the prawn and drain the water well.
  • Coat the prawn with 1/2 tsp salt and 1/2 tsp turmeric powder. Set aside for a few minutes.
  • Heat a pan, add mustard oil to the pan, and fry the prawns when the oil is hot, fry them for 2 mins on medium flame. 
  • Take out the fried prawns from the pan and keep them aside.
  • In the same pan, add 1 bay leaf (tear into half) and whole cumin seeds in oil, and let them crackle.
  • Fry the onion(finely sliced) in that oil, and fry until the onion is soft.
  • Make a paste of tomato, ginger, garlic, and green chilli and add them to the pan, and mix well.
  • Add cumin powder, red chilli powder, salt, sugar, and turmeric powder. Stir well.
  • Once the masala starts to leave oil, then add the fried prawn to the pan and mix well with the masala gravy.
  • Prawns will be cooked in the gravy for a minute then add 1/2 cup (125 ml) of water to the pan. Stir well.
  • Let the gravy start boiling, and cook it for 1 more minute.
  • Then pour the boiled lau and aloo into the gravy, and mix them all well.
  • Cook the gravy for 8-10 min on medium heat until the gravy is quite dry.
  • Then mash 4-5 potato cubes and mix well with the gravy, which helps the gravy quickly get thick and mushy.
  • Once the flavors are mixed and the gravy thickens, sprinkle 1/2 tsp garam masala powder from the top. Stir well.
  • Lau Chingri is ready to serve, serve this dish with hot steamed rice.

Notes

  • Lau should be boiled first. Otherwise if directly fry the lau and then boil, that will take a long cooking time to get soft.
  • Before making this recipe, you can boil the lau & aloo in a pressure cooker on high heat with 1 whistle, remove lau & aloo once the pressure automatically releases.
  • If you are using frozen prawn do not straight put into the hot oil. First, put them in water until get to normal temperature, then use it.
  • Using store-bought cleaned prawns or frozen prawns, before cooking make sure the prawns are deveined, otherwise, get a stomach ache.

How to make Lau Chingri -recipe with step by step guide

Step 1: How to cut the lau & aloo

1. Clean and peel the lau, finely chop or Jullien cut the lau like aloo bhajar aloo, and keep it in a bowl. Then soak it in water.

2. Then peel the aloo(potatoes) and cut them into cubes (means cut the potatoes into 8 pieces).

Step 2: Boil the lau and aloo

1. Take the lau and aloo in a bowl, and wash them 4-5 times. 

2. Then boil them together with 1 cup (250 ml) of water and 3/4 tsp salt on low heat, covering the bowl.

3. Cook the lau and aloo until both get soft. Turn off the heat.

Step 3: How to clean chingri mach

1. To clean the bagda chingri (remove the head, deshell and devein the prawns).

2. If using kucho chingri, thoroughly wash the chingri 5-6 times. As kucho chingri is so small do not remove the shell or head or do not need to devein the shrimp.

3. If using store-bought cleaned prawns, just devein the prawns.

4. After cleaning the prawns, thoroughly wash for 5-6 times and drain the water well.

5. Coat the prawns with 1/2 tsp salt and 1/2 tsp turmeric powder. Set aside for a few minutes.

Step 4: How to fry chingri maach

1. Heat oil (I used mustard oil, you can use any vegetable oil) in a pan.

2. Keep the heat on medium, once the oil is hot add the prawns into the pan, and fry the prawns for 2 mins. Do not fry the prawns for a long time as a result prawn will be hard and chewy.

3. Take out the prawns from the pan and keep them aside.

Step 5: How to cook Lau Chingri

1. Reduce the heat to low, add 1 bay leaf (tear into half) and whole cumin seeds in oil, and let them crackle.

2. Add the onion (finely sliced onion) in that oil and fry the onion until the onion is soft, do not need too much frying.

3. Make a paste of tomato, ginger, garlic, and green chilli and add them to the pan, and mix them well.

4. Add cumin powder, red chilli powder, salt, sugar, and turmeric powder. Stir well & gravy will be ready to prepare lau chingri.

5. Once the masala starts to leave oil, then cook the prawns into that gravy.

6. Saute the prawns in the gravy for a minute then add 1/2 cup (125 ml) of water. Stir well.

7. Let the gravy start boiling, and cook it for 1 more minute.

8. Then pour the boiled lau and aloo into that gravy. Mix all well.

9. Cook the gravy for 8-10 min on medium heat until the gravy is quite dry.

10. Then mash 4-5 potato cubes and mix well with the gravy, which helps the gravy quickly get thick and mushy.

11. Once the flavors meld together and the gravy thickens, sprinkle 1/2 tsp garam masala powder from the top. Stir well.

12. Lau Chingri is ready, take it out from the pan and serve it hot with steamed rice.

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