Shorshe Lau Chingri Bhapa is a traditional Bengali dish that combines the earthy flavors of bottle gourd with the rich, mustard-infused taste of prawns. Originating from the lush riverine regions of Bangladesh, this delicacy is known for its unique blend of spices and pungency, which is balanced by the subtle sweetness of the gourd. The prawns, marinated in mustard paste, lend a delicious brininess that complements the creamy texture of the gourd. Steamed to perfection, this dish is not only aromatic but also visually appealing with its vibrant colors. Loved for its simplicity and depth of flavor, Shorshe Lau Chingri is a must-try for those seeking to experience authentic Bengali cuisine.
Shorshe Lau Chingri
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Bottle Gourd – 500 Grams
- Prawns – 250 Grams
- Mustard Paste – 4 Tbsp
- Turmeric Powder – 1 Tsp
- Red Chili Powder – 1 Tsp
- Salt – 1 Tsp
- Mustard Oil – 2 Tbsp
- Green Chili – 4 Piece
- Water – 100 Ml
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
2 Grams
Saturated Fat
150 Mg
Cholesterol
800 Mg
Sodium
30 Grams
Total Carbohydrate
5 Grams
Dietary Fiber
25 Grams
Protein
Directions
Step 1
Peel and cut the bottle gourd into small cubes, then set aside.
Step 2
Clean and devein the prawns, then mix them with mustard paste, turmeric powder, red chili powder, and salt.
Step 3
In a large bowl, combine the marinated prawns, bottle gourd, and mustard oil. Mix well to coat all the ingredients.
Step 4
Add green chilies to the mixture, ensuring they are evenly distributed.
Step 5
Transfer the mixture to a steaming dish, then add water to ensure moisture during steaming.
Step 6
Steam the dish over medium heat for about 30 minutes or until the bottle gourd is tender and prawns are fully cooked. Serve hot.
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