Chingri Lau Bhapa is a beloved dish from Bangladesh that combines the succulent flavors of prawns with the mild, refreshing taste of bottle gourd. This dish is a perfect example of Bangladeshi cuisine’s ability to balance spices and textures. The prawns are marinated in a mix of mustard paste, green chilies, and spices, then steamed with grated bottle gourd, creating a harmonious blend of flavors that is both spicy and subtly sweet. The dish is often enjoyed with steamed rice, making it a comforting and satisfying meal. It’s cherished for its simplicity, yet delightful taste, making it a favorite among seafood lovers.
Chingri Lau Bhapa
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Prawn – 500 Grams
- Bottle Gourd – 1 Piece
- Mustard Paste – 3 Tbsp
- Green Chili – 5 Piece
- Turmeric Powder – 1 Tsp
- Salt – 1 Tsp
- Mustard Oil – 2 Tbsp
- Garlic – 4 Cloves
- Ginger – 1 Tbsp
- Coconut – 0.5 Cups
Nutrition
Per Serving
350 Kcal
Calories
25 Grams
Protein
15 Grams
Total Fat
5 Grams
Saturated Fat
150 Mg
Cholesterol
600 Mg
Sodium
20 Grams
Carbohydrates
3 Grams
Dietary Fiber
Directions
Step 1
Peel and grate the bottle gourd. Set aside.
Step 2
Clean and devein the prawns. Rinse thoroughly and pat dry.
Step 3
In a bowl, mix mustard paste, green chilies, turmeric powder, salt, and mustard oil. Add prawns and coat well.
Step 4
Add grated bottle gourd, garlic, ginger, and coconut to the prawn mixture. Stir to combine.
Step 5
Transfer the mixture to a heatproof container. Cover and steam for 20 minutes or until prawns are cooked.
Step 6
Once cooked, remove from heat. Let it rest for 5 minutes before serving.
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