Dhonepata Shorshe Diye Chingri Lau Chorchori is a beloved Bangladeshi dish that combines tender shrimp with the earthy flavors of mustard and coriander. Lau, or bottle gourd, adds a subtle sweetness and a unique texture, making it a delightful mix of flavors and aromas. The dish is known for its vibrant taste profile, blending the pungency of mustard with the freshness of coriander leaves. This chorchori is a staple in Bangladeshi households and is cherished for its simplicity and depth of flavor. Perfect with steamed rice, it’s a comforting meal that brings together the essence of Bangladeshi cuisine.
Dhonepata Shorshe Diye Chingri Lau Chorchori
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Shrimp – 500 Grams
- Bottle Gourd – 1 Piece
- Mustard Seeds – 2 Tbsp
- coriander leaves – 1 Cups
- Onion – 1 Cups
- Garlic – 4 Piece
- Green Chili – 3 Piece
- Turmeric Powder – 1 Tsp
- Salt – 1 Tsp
- Oil – 3 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
3 Grams
Saturated Fat
220 Mg
Cholesterol
480 Mg
Sodium
12 Grams
Total Carbohydrates
3 Grams
Dietary Fiber
30 Grams
Protein
Directions
Step 1
Clean and devein the shrimp. Set aside.
Step 2
Peel and cut the bottle gourd into small cubes.
Step 3
Grind mustard seeds into a fine paste with a little water.
Step 4
Heat oil in a pan. Sauté onions and garlic until golden.
Step 5
Add shrimp, turmeric, and salt. Cook for 5 minutes.
Step 6
Add bottle gourd and mustard paste. Stir well.
Step 7
Cover and cook until the gourd is tender. Add coriander leaves and green chilies. Stir and cook for another 5 minutes.
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