Lau Chingri

1. 1

   Marinate and Fry the Prawns

   • In a small bowl, combine the cleaned prawns with 1/2 tsp of turmeric powder and 1/2 tsp of salt. Mix well to coat.
   • Heat 1 tbsp of mustard oil in a kadai or deep pan over medium-high heat.
   • Once the oil is hot, add the marinated prawns and shallow-fry for 1-2 minutes, just until they turn pink and curl. Be careful not to overcook.
   • Remove the prawns with a slotted spoon and set them aside.
2. 2

   Prepare the Tempering (Phodon)

   • In the same kadai, add the remaining 2 tbsp of mustard oil and heat it until it's almost smoking.
   • Lower the heat to medium, then add the panch phoron, dried red chilies, and the bay leaf.
   • Allow them to sizzle and splutter for about 30-40 seconds until a fragrant aroma is released.
3. 3

   Sauté Aromatics and Spices

   • Add the finely chopped onion to the pan and sauté for 4-5 minutes until it becomes soft and translucent.
   • Add the ginger paste and garlic paste. Cook for another minute until their raw smell disappears.
   • Stir in the chopped tomato and cook for 3-4 minutes until it breaks down and becomes mushy.
   • Add the remaining 1/2 tsp turmeric powder, red chili powder, cumin powder, and coriander powder. Mix well and cook the masala for 2-3 minutes, adding a splash of water if it starts to stick. Cook until you see oil separating from the spice mixture.
4. 4

   Cook the Bottle Gourd

   • Add the cubed bottle gourd and the remaining 1 tsp of salt to the masala. Stir everything together to ensure the gourd is well-coated.
   • Cover the kadai with a lid, reduce the heat to low, and let the bottle gourd cook for 15-20 minutes. It will release its own water, so there's no need to add extra.
   • Stir occasionally to prevent it from burning at the bottom. Cook until the gourd pieces are completely tender and translucent.
5. 5

   Combine and Finish the Dish

   • Once the bottle gourd is fully cooked, add the fried prawns, slit green chilies, and sugar to the pan.
   • Gently stir to combine all the ingredients.
   • Cover and simmer on low heat for another 5 minutes. This allows the prawns to absorb the flavors of the curry without overcooking.
   • Turn off the heat. Drizzle the optional ghee over the top and garnish with freshly chopped coriander leaves.
   • Let it rest for 5 minutes before serving hot with steamed rice.

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