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Lau Chingri

Name: Lau Chingri
Cuisine: Bangladeshi
Ingredients: 2 cups, chopped bottle gourd (lau); 250 grams freshwater prawns (chingri); 2 tablespoons mustard oil; 1/2 teaspoon turmeric powder; 2, slit green chili; to taste salt; 1 cup water; for garnish fresh coriander leaves

Lau Chingri is a traditional Bangladeshi dish combining bottle gourd (lau) and prawns (chingri) in a mildly spiced, creamy gravy. It is cherished for its delicate balance of flavors and is a staple in Bangladeshi households, often served during family meals and festivals.

8 ingredients

mildcreamyspicedfreshearthy

Culinary DNA Preview

Bangladeshi85%

Indigenous15%

Ingredients

bottle gourd (lau)
2 cups, chopped
freshwater prawns (chingri)
250 grams
mustard oil
2 tablespoons
turmeric powder
1/2 teaspoon
green chili
2, slit
salt
to taste
water
1 cup
fresh coriander leaves
for garnish

Method

Steps not available

Origin Story

The dish originated from rural Bengal, where bottle gourd and freshwater prawns were abundant, reflecting the region’s reliance on local produce and riverine resources.

Culinary DNA

Ingredient ancestry breakdown

Bangladeshi85%

ingredients+techniques

Indigenous15%

ingredient_origin

Techniques

sautéing simmering marinating

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