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 Medium Size Lau
- 250 gm Prawn
- 1 tsp Cumin Seeds
- 1/2 tsp Cumin Powder
- 1/2 tsp Coriander Powder
- 2 Green Chilly
- 1 tsp Turmeric Powder
- Salt to taste
- Sugar to taste
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.
Enjoy Lau Chingri with hot rice.
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