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Wednesday, 28 February 2018

Lau Shorshe Chingri (Bottle Gourd Curry cooked with Prawns & Mustard Paste - Bengali Style)



          This is a traditional Bengali homemade style Bottle gourd curry cooked with prawns and some mustard paste. This combo is an absolute delicacy. Any Bengali will vouch for it. Bori or dried lentil dumplings can be substituted for prawns for a veg. version. 

          This recipe has minimum of spices and can be dished out in a jiffy. It especially goes very well with hot steamed rice. But one can always try it with chapati too. So check for a step by step method with pictures to prepare this simple fare.








  • 1 medium size bottle gourd, chopped
  • 8-10 large prawns
  • 2 tbsp. mustard oil
  • 1 tsp. nigella seeds (kalonji)
  • 2 green chilies, slit
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 2 tbsp. mustard paste / kasundi
  • 1-2 tsp. raw mustard oil
  • 2-3 tbsp. coriander leaves, chopped








          Marinate the prawns with a pinch of salt and turmeric powder for 5 minutes. Heat oil in a pan and temper with nigella seeds. 

           Saute for a few seconds and then add the marinated prawns. Stir fry till they change colour. 

           Now add the chopped bottle gourd, salt, turmeric powder and green chilies. Cover and cook on a low flame till done. If required, sprinkle some water at intervals. 

          When the bottle gourd is cooked and is soft, add the mustard paste, mustard oil and coriander leaves. Mix everything well and simmer for a minute.

     Let it remain covered for 2-3 minutes and then serve with hot steamed rice or chapatis.




                    Heat oil in a pan and temper with nigella seeds. Saute for a few seconds and
                    then add the marinated prawns. Stir fry till they change colour. 




                   Add the chopped bottle gourd, salt, turmeric powder & green chilies. Cover
                   & cook on a low flame till done. If required, sprinkle some water at intervals. 



                         When the bottle gourd is cooked and is soft, add the mustard paste, 




                                mustard oil and 




                            coriander leaves. Mix everything well and simmer for a minute.



                               Let it remain covered for 2-3 minutes.




                                Serve with hot steamed rice or chapatis.











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