Lau Chingri (Bottle Gourd with Shrimp)
Local name: লাউ চিংড়ি
In short: Tender cubes of bottle gourd cooked in their own juices with small shrimp, onion, turmeric and green chili, a light everyday Bangladeshi side. It takes about 50 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 30 min
- Resting
- 10 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 175 kcal
Lau chingri pairs two ingredients every Bangladeshi kitchen knows: bottle gourd (lau), a pale, mild squash, and small shrimp. The gourd softens in its own juices with onion, turmeric and a few chilies, while the shrimp add a sweet seafood note. It is a light, everyday dish that goes with rice and dal, and it needs very little water, since the gourd releases plenty of its own. Zucchini is an easy substitute abroad.
Instructions
- Toss the shrimp with 1/4 teaspoon of the turmeric and 1/4 teaspoon of the salt and leave for 10 minutes.
- Heat the oil in a wide pan over medium-high heat. Fry the shrimp for 1 minute per side until just pink, then remove them to a plate.
- In the same oil, fry the panch phoron for 10 seconds until it crackles. Add the onion and cook for 5 to 6 minutes until golden, then add the ginger and garlic for 1 minute.
- Stir in the remaining turmeric, the chili powder and half of the green chilies. Add the gourd, the remaining salt and the water and mix well.
- Cover and cook over medium-low heat for 12 to 15 minutes, stirring now and then, until the gourd is tender and translucent and most of the liquid has been absorbed.
- Return the shrimp and add the remaining chilies. Cook uncovered for 3 to 4 minutes, until the shrimp are pink and opaque all the way through, then scatter with cilantro and serve with rice.
Tips
- Choose a young, pale green bottle gourd with glossy skin. If a piece tastes bitter when raw, discard it, as bitterness can signal harmful compounds.
- Zucchini works if you cannot find bottle gourd. Cut it into thick pieces and cook it for only 8 minutes, as it softens faster.
Questions and answers
What does bottle gourd taste like?
It is very mild and slightly sweet, with a texture between zucchini and cucumber once cooked. It readily absorbs the flavor of the spices and shrimp.
Do I need to add water to lau chingri?
Only a little. The gourd releases a lot of its own water as it cooks, so too much will make the dish soupy instead of a light, moist stir-fry.
Can I make lau chingri without shrimp?
Yes. Leave the shrimp out for a vegetarian dish, or add a handful of boiled chickpeas. A spoonful of ground dried shrimp gives a stronger seafood flavor.
How long does it take to make Lau Chingri (Bottle Gourd with Shrimp)?
About 50 min in total: 20 min of preparation and 30 min of cooking.
How many calories are in Lau Chingri (Bottle Gourd with Shrimp)?
About 175 kcal per serving, with 9 g of protein, 7 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 175 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 7 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
