| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 143 | 6g | 1g | 5g |
| sugars | fibre | protein | salt |
| 3g | 1g | 11g | 0.48g |
Why I Love Bangladeshi Bottle Gourd with Shrimp (Lau-Chingri)
I’m absolutely thrilled to share this exquisite Bangladeshi recipe: Bottle Gourd with Shrimp (Lau-Chingri) with all of you. It’s not often that I sway away from my traditional New England and Irish recipes, but when I do, I take that as an opportunity to discover a captivating fusion of flavors from around the globe.
An Unexpected Love Affair
I stumbled upon this recipe while doing a virtual culinary tour of Bangladeshi cuisine. The simplicity of the ingredients, combined with a masterful blend of spices, intrigued me. It was a departure from the seafood dishes I usually create, but a part of me was eager to experiment with this recipe. With the fresh shrimp echoing my love for the aquatic produce of New England, I couldn’t resist a shot at this unique Bangladeshi dish.
The Harmonious Blend of Flavors and Textures
Bottle Gourd with Shrimp (Lau-Chingri) is a triumphant mix of different flavors and textures that give your taste buds a delightful joyride. Shelled and deveined shrimp come together with the unusual, but mouthwateringly delicious, bottle gourd, and are beautifully enhanced by a melody of spices. The mustard seeds pop in your mouth, leaving a burst of tantalizing flavor, while the heat from the red and green chili, and the earthiness of the turmeric and ginger turn this humble dish into an exotic delicacy.
This recipe’s inspiration drew heavily from well-renowned chef Gordon Ramsay and his love for exploring global cuisines. I’ve incorporated a few of his methods in my version of this classic Bangladeshi dish.
I can’t forget the crowning glory of this dish: the fresh coriander leaves. They lend a pop of vibrant color that not only makes the dish more appealing to the eyes but also introduces an unmistakable freshness in the final bite.
Gateway to An Unexplored Cuisine
For me, cooking isn’t just about following a recipe; it’s about immersing oneself in a culinary culture and embracing its flavor profiles. And in doing so, this recipe serves as an exciting first step into the savory splendors of Bangladeshi cuisine.
Trying out this recipe was a culinary adventure for me. And I’m excited for all of you to embark on this journey with me. So, let’s dive into the delicious world of Bottle Gourd with Shrimp (Lau-Chingri).
What You’ll Need
- Shrimp: 1 pound, shelled and deveined
- Bottle Gourd (Lau): 1 medium-sized, peeled and cut into small pieces
- Vegetable Oil: 3 tablespoons
- Mustard Seeds: 1 teaspoon
- Onion: 1 large, finely chopped
- Garlic Paste: 2 teaspoons
- Ginger Paste: 1 teaspoon
- Turmeric Powder: 1 teaspoon
- Red Chili Powder: 1 teaspoon
- Green Chili: 2 chopped
- Salt: to taste
- Freshly chopped Coriander Leaves: 1 tablespoon
Method
Step One
Start by heating the vegetable oil in a large, shallow pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter.
Step Two
Next, add the finely chopped onions to the pan. Sauté the onions until they become soft and translucent. This usually takes about 5-7 minutes.
Step Three
Once the onions are soft, add the garlic and ginger paste to the pan. Continue to sauté for another minute or so, until the raw smell of the pastes is gone.
Step Four
Now, add the turmeric powder, red chili powder, and the chopped green chilies to the pan. Mix well, ensuring that the onion and paste mixture is well coated with the spices.
Step Five
Next, add the pieces of bottle gourd to the pan. Stir well, and then cover the pan and let it cook for about 10 minutes. Ensure to stir the mixture occasionally to prevent it from sticking to the bottom of the pan.
Step Six
After 10 minutes, add the shrimp to the pan. Stir well, mixing the shrimp with the bottle gourd and spices. Cover the pan again and let it cook for another 10-12 minutes, or until the shrimp are cooked through and the bottle gourd is soft. During this time, stir occasionally to ensure even cooking.
Step Seven
Finally, add salt to taste and stir well to combine. Turn off the heat, and garnish the dish with freshly chopped coriander leaves before serving. Your Bottle Gourd with Shrimp (Lau-Chingri) is ready to enjoy!
