Lau Chingri - Authentic Bengali style Bottle gourd Prawn Curry

Generally I do not give consecutive recipes of any particular item but this time I am giving two prawn recipes side by side. My parents visited us recently and I made this authentic dish for them. They liked it and so I thought of giving the same here. Authentic Lau chingri is made by only ginger, no onion and with small sized prawns but my son does not like the small ones as he says there is nothing to eat. Hence I used medium prawns and added onion. Hope this one you like.

Preparation Time: - 20 min

Cooking Time: - 30~35 min

Servings: - 4~5 persons

Ingredients:-

1. 250 gm. medium Prawn. I bought fresh prawns but you can use frozen ones too
   
2. 2 medium Lauki peeled and chopped
   
3. 1 large onion chopped
4. 2  Green Chili – slit horizontally (you can use more according to your taste)
5. 1 ½ inch of Fresh Ginger grated
6. ½ tsp cumin seeds
7. ½ tsp black jeera
8. 1 inch Cinnamon stick
9. 2 Bay leaves
10. 1 tsp Turmeric powder
11. 1 tsp cumin powder
12. Salt and sugar as per taste
13. 8 tbsp Mustard oil ( Since this is an authentic Bengali preparation I used mustard oil but you can use any vegetable oil if you do not like the pungent smell of mustard oil )
14. Fresh coriander leaves chopped for garnishing

Preparation:-

1. First remove the shell, remove the central vein of the prawn and clean thoroughly. In case you used the frozen prawns then no need to do this as they are already peeled and deveined.
2. Rub prawns with salt and turmeric powder and keep it marinated for 15 minutes.
3. Peel and chop the bottle gourd finely. Keep aside.
4. Chop the onion finely and grate the fresh ginger. 
5. Heat 4 tbsp  oil in a kadai/ non-stick pan. Shallow fry the prawn till they turn golden. Keep aside.
   
6. In the same kadai, heat rest of the mustard oil and add bay leaves, cinnamon stick, cumin seeds and black jeera with a green chili to it.
7. When the spices crackle,  add onion – continue frying till they turn golden brown.
   
8. Add grated ginger to the mixture – Stir continuously for 2 minutes more.
9. Add the cut bottle gourd pieces with turmeric powder.
   
10. Add 2 green chilies, salt and jeera powder. You can add red chili powder if it suits your taste.
    
11. Cover and cook for 5~6 min. Remove the cover and stir vigorously. Again put the cover and cook for another 3~4 min more.
12. Remove the cover and add fried prawns. Mix well and continue cooking till the excess water is absorbed.
    
13. Adjust the salt level and add a little bit of sugar if you are a sugar tooth like most Bengalees.
14. Continue till the bottle gourd and prawn is well done.
15. Switch off the flame and sprinkle chopped coriander leaves for garnishing.
    

Now your lau chigri is ready. Serve this side dish with steamed rice and some lentil.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.