Lau Shorshe Chingri

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Bangladeshi Recipes

Lau Shorshe Chingri is a beloved dish from Bangladesh, known for its unique blend of flavors and textures. This dish features tender shrimp cooked with bottle gourd in a mustard-based sauce, offering a delightful balance of spicy, tangy, and savory notes. The mustard paste adds a pungent depth, while the bottle gourd provides a subtle sweetness that complements the shrimp beautifully. This combination makes Lau Shorshe Chingri a popular choice for family meals and special occasions alike. Its rich, aromatic profile and comforting taste make it a favorite among seafood lovers who enjoy traditional Bangladeshi cuisine.

Ingredients

Serving Size:

Shrimp – 500 Grams
Bottle Gourd – 1 Kg
Mustard Paste – 4 Tbsp
Turmeric Powder – 1 Tsp
Red Chili Powder – 1 Tsp
Onion – 2 Cups
Green Chili – 4 Piece
Mustard Oil – 5 Tbsp
Salt – 1 Tsp
Water – 1 Cups

Nutrition

Per Serving

350 Kcal

Calories

20 Grams

Total Fat

3 Grams

Saturated Fat

150 Mg

Cholesterol

900 Mg

Sodium

20 Grams

Total Carbohydrate

3 Grams

Dietary Fiber

25 Grams

Protein

Directions

Step 1

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

Step 2

Clean and devein the shrimp, then wash thoroughly under cold water.

Step 3

Pat dry with a paper towel.

Step 4

In a large pan, heat mustard oil over medium heat. Add onions and sauté until golden brown.

Step 5

Add mustard paste, turmeric powder, red chili powder, and salt to the pan. Stir well and cook for 2-3 minutes.

Step 6

Add shrimp and bottle gourd to the pan. Mix well to coat them with the spices.

Step 7

Pour in water and bring to a boil. Reduce heat, cover, and simmer until the gourd is tender and shrimp are cooked through.

Step 8

Garnish with green chilies and serve hot with steamed rice.

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Lau Shorshe Chingri

Categories :

Ingredients

Nutrition