Lau Chingri with Rice cracker, tomato concasse, and mustard greens
Lau Chingri is a delicious Bengali dish made with bottle gourd (lau) and shrimp (chingri). It is often served with rice crackers, tomato concasse, and mustard greens, creating a delightful combination of flavors and textures.
When served together, Lau Chingri with rice crackers, tomato concasse, and mustard greens creates a satisfying and well-rounded meal. The combination of tender bottle gourd, succulent shrimp, crispy rice crackers, tangy tomato concasse, and pungent mustard greens offers a diverse range of flavors and textures to delight your taste buds.
Contributors Bio
I am a food enthusiast. I research on food. My biggest inspiration for this is Heston Blumenthal who is a Michelin Star Chef, owner of world famous restaurant The Fat Duck. I have a company called The Gourmet which is registered as a catering company. The company has been joined by a British Michelin Star Chef recently and we were planning to do something here. But I am no chef by any means. The recipe given here is my take on a popular Bangladeshi dish. Just hoping to push this in the menu of the place we build here In Sha Allah.
Lau Chingri with Rice cracker, tomato concasse and mustard greens by Shahir Nazib
Ingredients
- 1/2 cup rice boiled/cooked
- 1 tsp butter
- 1/4 cup water
- nigella seeds
- cooking oil as needed
- butter as needed
- 1/2 cup bottle gourd chopped
- 1/2 cup onion chopped
- coriander sprigs
- cumin powder to taste
- garlic powder to taste
- black pepper to taste
- salt to taste
- butter as needed
- cooking oil as needed
- 1 tsp garlic paste
- 3 pc shrimps medium-sized
- 1 tbsp lemon juice
- salt to taste
- 1 pc tomato
- coriander leaves a few sprigs
- mustard greens for garnish
Instructions
- Blend the boiled/cooked rice, butter, and water to form a smooth paste.
- Spread the paste over a pan on low heat.
- Sprinkle nigella seeds over it.
- Cook until there is no moisture and the sides are slightly wrinkled.
- Heat oil and butter in a pan.
- Add chopped bottle gourd and onion. Cook until softened.
- Add coriander sprigs and cook for a minute.
- Let it cool down, then blend it until smooth.
- Melt butter in a pan on medium-low heat.
- Add cumin powder, garlic powder, black pepper, and the blended bottle of gourd.
- Cook until it reaches a thick mash consistency.
- Season with salt.
- Melt butter with a little oil in a pan over medium heat.
- Add garlic paste and cook for a minute.
- Add shrimp and cook until both sides turn red and the flesh inside is opaque.
- Add lemon juice and season with salt.
- Score the skin of the tomato and boil it for 10 seconds.
- Transfer the tomato to ice-cold water and remove the skin.
- Deseed the tomato and chop it into small cubes.
- Add the diced tomatoes and a few coriander leaves to the pan where the shrimp were cooked.
- Toss them on low heat to collect all the flavors.
- Serve the Lau Chingri dish garnished with mustard greens.
- Enjoy your Lau Chingri with Rice Cracker, Tomato Concasse, and Mustard Greens!
