Lau Chingri Bottle Gourd Prawn Curry

Method

1. 1

   Prepare the bottle gourd: Wash the bottle gourd. Peel with a vegetable peeler. Cut in half lengthwise. Scoop out the soft seeds and stringy centre with a spoon — discard these. Cut the flesh into 2 cm cubes. The bottle gourd releases a lot of water during cooking — this is normal and forms the light gravy naturally.

2. 2

   Marinate the prawns: Rub the cleaned small prawns with 1/2 tsp turmeric and a pinch of salt. Set aside for 5 minutes.

3. 3

   Heat mustard oil until smoking: Place a wide pan on high heat. Add 3 tbsp mustard oil. Heat until the oil just begins to smoke. Reduce to medium. This step removes the raw pungency of mustard oil.

4. 4

   Fry the prawns briefly: Add the marinated prawns to the hot oil. Fry stirring for 1 to 2 minutes until they turn pink and firm. Do not fully cook them — they will finish cooking later in the vegetable. Remove with a slotted spoon and keep aside.

5. 5

   Add panch phoron tempering: In the same oil add the panch phoron blend. The five seeds will crackle and pop together in the hot oil — stir for 15 seconds. Add the slit green chilli.

6. 6

   Add bottle gourd and spices: Add the cubed bottle gourd pieces to the pan. Sprinkle turmeric and cumin powder over them. Stir to coat in the spiced oil. Add sugar and salt.

7. 7

   Cover and cook in its own water: Cover the pan tightly. Cook on medium heat for 10 to 12 minutes. The bottle gourd will release a large amount of its own water — this becomes the natural gravy of the dish. Do not add extra water unless the pan looks dry.

8. 8

   Check the bottle gourd: Open the lid. The gourd should be completely tender — mash easily when pressed with a spoon. The liquid in the pan should be enough to make a light, flowing gravy.

9. 9

   Add the fried prawns: Add the partially cooked prawns back into the pan. Stir gently. Cook uncovered on medium heat for 3 to 4 minutes until the prawns are fully cooked and the gravy has reduced slightly.

10. 10

    Serve: Scatter coriander leaves on top. Serve over steamed white rice. The light, mild gravy from the bottle gourd water is meant to be poured generously over the rice.

11. 11

    Note: Lau Chingri is an everyday household dish across West Bengal where the technique of adding a small quantity of prawns to a vegetable preparation — rather than making a full prawn curry — is common. Small inexpensive prawns are used for this purpose. The dish illustrates the Bengali cooking philosophy of using seafood as a flavouring agent rather than the main ingredient. Made year-round as a light, easily digestible meal.