Lau Chingri/Bottle Gourd and Shrimp Curry

Lau Chingri/Bottle Gourd and Shrimp Curry is one of the very popular veg-fish dishes in Bengali households. You just need a few pantry ingredients and it will be ready in less than an hour. This curry is very tasty, flavorful and it has natural sweetness from bottle gourd and shrimp which is enjoyed with plain rice.

Bottle gourd is prepared in different ways in different region, from light curry to very rich gravy based curry in Indian cuisine. We Bengali use bottle gourd for simple curry or ghonto, with mung bean and sometimes it is prepared with fish head and shrimp. These are really comforting dishes any time of the year. 

LauerGhonto

Laudal

Bottle gourd has lots of health benefits. It has cooling effect on our body. It's super low in calorie, high in vitamins and fiber. Young bottle gourd has very tender skin, flesh and seeds, so the skin is peeled then thinly sliced(like shoestring potatoes) all of it. If it matures too much fiber in the middle and seeds becomes too tough. Then it must be scooped out before chopping. This vegetable is easily available in any Asian and Indian market year round.

This dish is mildly spiced and very easy to follow. Use head-on shrimp for its intense flavor and taste.

Ingredients~
2 1/2 lb. bottle gourd, skin removed and thinly chopped
1 lb. medium/large whole shrimp, shelled, de-veined, head cleaned but attached
1/2 tsp salt
1/4 tsp turmeric
3 tbsp oil
1 tsp ginger paste
A fist full of frozen peas
2 green chilies
1 bay leaf
1/8 tsp nigella seeds

Method~ 
Pat dry shrimps with paper towels and smear with little salt and turmeric powder. Heat 2 tbsp.oil in a large pan on a medium high flame. Saute shrimps in hot oil until they turn slightly pink. Remove shrimps from the pan and set aside. 

Add 1 tbsp oil in the same pan. Temper nigella seeds and bay leaf to the pan. Add in some chopped bottle gourd and ginger paste. Saute until raw smell of ginger paste goes away then rest of the chopped bottle gourd, green chili, turmeric powder and salt. Stir well on high heat. Bottle gourd will release lot of water. Cover and cook until bottle gourd is soft but firm on medium low heat for 13-15 minutes. Finally add the shrimps, peas and cook for 5-6 minutes with the lid on. Gently stir shrimp and bottle gourd mixture. Taste and adjust seasonings. Garnish with cilantro. Serve with steamed brown or white rice. 

Happy cooking and Eating!!