"Lau Chingri" is a Bengali dish that features two main ingredients: "lau" which refers to Bottle Gourd (also known as calabash or opo squash) and "chingri" which means prawns. This dish is a popular part of Bengali cuisine, known for its delicate flavors and the combination of the sweetness of the bottle gourd and the richness of the prawns. It's often enjoyed with steamed rice.

Here's a detailed recipe for Lau Chingri:

Ingredients:

• 250 grams prawns, cleaned and deveined
• 1 small bottle gourd (lau), peeled and diced
• 1 medium-sized onion, finely chopped
• 2-3 green chilies, slit
• 2-3 cloves of garlic, minced
• 1 teaspoon ginger paste
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ teaspoon red chili powder (adjust to taste)
• ½ teaspoon garam masala
• 2-3 tablespoons mustard oil (for authentic flavor, but you can use any cooking oil)
• Salt to taste
• Chopped cilantro for garnishing

Instructions:

1. Preparation:

   • Clean and devein the prawns. You can keep the tails on for added flavor.
   • Peel the bottle gourd and dice it into small pieces. You can choose to discard the seeds if they're too mature and tough.
   • Finely chop the onion, slit the green chilies, and mince the garlic.

2. Marinating the Prawns:

   • In a bowl, mix the prawns with ½ teaspoon turmeric powder and a pinch of salt. Let them marinate for about 15-20 minutes.

3. Cooking:

   • Heat 2 tablespoons of mustard oil in a pan. Let it smoke for a moment to remove its raw smell. If using other cooking oil, simply heat it until hot.
   • Add the marinated prawns to the hot oil and fry them until they turn pink and opaque. Remove the prawns and set them aside.

4. Preparing the Bottle Gourd:

   • In the same pan, add a bit more oil if needed. Add chopped onions and sauté until they turn translucent.
   • Add minced garlic and ginger paste. Sauté for a minute until the raw smell disappears.

5. Adding Spices:

   • Add turmeric, cumin, coriander, red chili powder, and salt. Mix well and cook the spices with the onion mixture for a couple of minutes.

6. Adding Bottle Gourd:

   • Add the diced bottle gourd pieces to the pan. Mix everything together.
     
     

7. Cooking Lau Chingri:

   • Cover the pan and let the bottle gourd cook on medium heat. Stir occasionally to prevent sticking. The bottle gourd will release water as it cooks.

8. Combining Prawns and Bottle Gourd:

   • Once the bottle gourd is mostly cooked, add the fried prawns back into the pan. Mix well.

9. Finishing Touches:

   • Add slit green chilies and garam masala. Adjust salt and spices according to taste.
   • Continue cooking until the bottle gourd is fully cooked but not mushy, and the flavors meld together.

10. Garnish and Serve:

    • Once the dish is ready, garnish with chopped cilantro.
    • Lau Chingri is typically served with steamed white rice. The delicate flavors of the dish complement the simplicity of the rice.

Enjoy your homemade Lau Chingri, a delicious and authentic Bengali dish!