Shorshe Lau Chingri

0 out of 5 stars (based on 0 reviews)

Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Bangladeshi Recipes

Shorshe Lau Chingri Bhapa is a delightful Bengali dish that combines the flavors of mustard, bottle gourd, and prawns. Originating from Bangladesh, this dish is a testament to the region’s love for mustard-infused flavors and seafood. The mustard paste gives it a robust, tangy taste, while the bottle gourd adds a subtle sweetness and creaminess to the dish. Prawns are marinated and steamed along with the mustard, creating a rich and aromatic flavor profile that is both unique and irresistible. People love this dish for its simplicity, yet complex taste that brings the essence of Bangladeshi cuisine to the forefront. It’s a perfect blend of spices and freshness, making it a beloved choice for festive meals and family gatherings.

Ingredients

Serving Size:

Prawn – 300 Grams
Bottle Gourd – 1 Piece
Mustard Seed – 3 Tbsp
Green Chili – 4 Piece
Turmeric Powder – 1 Tsp
Salt – 1 Tsp
Mustard Oil – 2 Tbsp
Onion – 1 Piece
Garlic – 3 Cloves
coriander leaves – 2 Tbsp

Nutrition

Per Serving

350 Kcal

Calories

15 Grams

Total Fat

2 Grams

Saturated Fat

120 Mg

Cholesterol

800 Mg

Sodium

25 Grams

Total Carbohydrate

5 Grams

Dietary Fiber

25 Grams

Protein

Directions

Step 1

Peel and cut the bottle gourd into small cubes. Set aside.

Step 2

Grind mustard seeds, green chilies, and a little water to a fine paste.

Step 3

Marinate prawns with turmeric, salt, and mustard paste. Set aside for 15 minutes.

Step 4

Heat mustard oil in a pan. Add sliced onions and garlic, sauté until golden.

Step 5

Add bottle gourd cubes to the pan, cook for 5 minutes until soft.

Step 6

Add marinated prawns to the pan, cover, and steam for 10-15 minutes.

Step 7

Garnish with coriander leaves and serve hot with steamed rice.

Reviews

There are no reviews yet. Be the first one to write one.

Shorshe Lau Chingri

Categories :

Ingredients

Nutrition