Lau Chingri, Bottlegourd With Prawn  


Lau means fresh white pumpkin. It is originated in Africa. But we Bengali’s love to eat lau. Lau Chingri is very common in Bengal.

Serving Size: 3

Cooking Time: 30 mins


  1. 1 Medium Size Lau
  2. 250 gm Prawn
  3. Bori
  4. 1 tsp Cumin Seeds
  5. 1/2 tsp Cumin Powder
  6. 1/2 tsp Coriander Powder
  7. 2 Green Chilly
  8. 1 tsp Turmeric Powder
  9. Salt to taste
  10. Sugar to taste

Cooking procedure:

Take the good pieces of fish and clean it with water pat it dry
Heat oil in non stick kadai and shallow fry the fish. Keep aside the fish pieces.
Fry the bori . Keep aside
Take a fresh medium sized lau
Cut the lau into small pieces.
Put bay leaves, green chilly and jeera to crackle in oil

Then add Lau , Turmeric Powder and Salt . Fry it for 1-2 mins.

Add the spice mixture , the green chillies, prawn and bori . Bring to a simmer. Cover, lower the heat and simmer gently for 5-8 minutes or until the lau is tender. Stir well.

Serving Suggestions:

Enjoy Lau Chingri with hot rice.

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