Lau Chingri is fresh bottle gourd cooked with prawns Bengali style. Lau Chingri is one of those Bengali comfort dishes that proves simplicity can be magical. Every home in Bengal has its own version—light, subtly spiced, and bursting with flavor from tender bottle gourd (lau) and juicy prawns (chingri). It’s the kind of curry that warms the soul without making you feel heavy.
Bottle gourd or Lau (Bengali) is available aplenty in summer. Its high water content makes it a preferred vegetable in most Bengali homes. Lauki Diye Chingri cooked with simple spices goes well with white rice and dal or even Rotis/Chapathis.
Lau Chingri is proof that the simplest ingredients can create magic on your plate. With soft bottle gourd, fresh prawns, and the unmistakable aroma of mustard oil, this Bengali bottle gourd and prawns curry recipe is perfect for anyone who loves easy Bengali curry recipes or wants a healthier seafood option. Light, flavorful, and deeply comforting—this dish belongs in your weekly rotation.
What is Lau Chingri?
Lau Chingri, also known as Lau Diye Chingri, is a rustic Bengali curry where grated or cubed bottle gourd is slow-cooked with prawns, green chilies, ginger, and light spices. It’s naturally low-fat, hydrating, and incredibly nutritious—Bengali ghar-ka-khana at its best.
Chingri is Bengali for prawn and Lau is Bengali for Bottle Gourd/Lauki.
🌿 Health Benefits of Lau (Bottle Gourd)
- ✅ Highly hydrating — 90% water, perfect for gut health
- ✅ Low calorie, weight-friendly, and digestion-supportive
- ✅ Rich in Vitamin C & antioxidants
- ✅ Helps regulate blood sugar
- ✅ Supports heart health due to potassium and fiber
- ✅ Cooling effect, ideal for summers and humid climates
Bengali Lau Chingri:
If you’re craving a light Bengali prawn curry recipe that’s simple, nourishing, and perfect for a weekday meal, this Lau Chingri recipe will win your heart. In Bengal, Lau diye Chingri is a comfort classic—tender bottle gourd (lau) simmered with juicy prawns in a delicately spiced broth.
This bottle gourd prawn curry is refreshingly hydrating, naturally low-calorie, and packed with the goodness of fresh lau. Whether you’re exploring Bengali traditional recipes or want a quick and healthy seafood dish, Lau Chingri fits right in.
- Small prawns are ideal for this dish. Firstly, clean the prawns and sprinkle salt, turmeric and red chilli powder on them. Keep aside for 10 minutes.
- Meanwhile, peel and dice the Lau.
- Next, temper hot oil with bay leaf and cumin seeds.
- Then add the marinated prawns and fry till the raw smell disappears and the prawns change colour.
- Put in the diced bottle gourd pieces and sauté for 1-2 minutes.
- Next add grated ginger, green chilli, cumin powder, a pinch of turmeric and salt to taste. Combine well.
- Cook covered; remove the lid in-between and stir. No need to add water as the bottle gourd releases a lot of water during cooking. However, you can sprinkle a little water in case the lau isn’t fresh.
- Once the prawns are cooked and the bottle gourd turns tender, add sugar and mix gently. The dish will be slightly moist.
- Serve Lau Chingri with Steamed Rice.
If you love the soft texture of cooked bottle gourd, don’t miss my curated list of flavorful Lau Recipes packed with regional variations, like this Dudh Diye Lau.
🍽️ Serving Suggestions for Lau Chingri
- 🍚 Steamed rice (classic Bengali pairing)
- 🍛 With jeera rice for a slightly aromatic touch
- 🫓 Alongside roti or phulka
- 🥗 Serve with a light salad for a complete summer meal
- 🌶️ Add a squeeze of lime for extra freshness
🔄 Bottle Gourd Prawn Curry Variations
- With Coconut: Add 2 tbsp grated coconut for a sweeter note.
- With Poppy Seeds: Add 1 tbsp posto paste for a creamy texture.
- Dry Version (Lau Chingri Bhaja): Cook until completely dry.
- Small Prawns (Kucho Chingri): Enhances flavor with rustic taste.
- With Bori: Add fried Bengali lentil boris for extra crunch.
Pro Tips for Perfect Bengali Prawn Curry
- ✅ Don’t over-fry the prawns — they turn rubbery.
- ✅ Use mustard oil for authentic aroma.
- ✅ Use fresh tender bottle gourd for best sweetness.
- ✅ Let lau cook in its own water — enhances taste.
⭐ You Might Also Love
- 🥒✨ Jhinge Posto – A creamy, poppy-seed delight made with ridge gourd; light, nutty & absolutely iconic in Bengali homes.
- 🍬🤍 Sandesh – Soft, melt-in-the-mouth Bengali sweets made from fresh chhena—perfect for festive cravings!
- 🍲🌾 Khichdi – The ultimate comfort bowl of lentils & rice, cozy, satisfying, and perfect with a dollop of ghee.
Bottlegourd With Prawns Recipe details below:
Lau Diye Chingri Recipe
Ingredients
- Bottle Gourd/Lauki – 1 ½ cups
- Green Chilli – 1, slit
- Ginger – ½ inch, grated
- Cumin Seeds – ½ tsp
- Bay leaf – 1
- Sugar, optional – ½ tsp
- Turmeric – ¼ tsp
- Salt to taste
- Cumin Powder – ½ tsp
- Oil – 1 tsp
- For marination:
- Prawns – ¾ cup
- Turmeric Powder – ¼ tsp
- Red Chilli Powder – ¼ tsp
- Salt – ¼ tsp
Instructions
- Clean, devein and marinate prawns with turmeric powder, red chilli powder and salt for about 10 minutes.
- Wash and peel the bottle gourd. Cut into small pieces.
- Slit the green chilli and grate the ginger.
- Heat oil in a frying pan. Add bay leaf and cumin seeds and allow to splutter.
- Add the prawns and sauté for 1-2 minutes till they change colour.
- Add the chopped bottle gourd and mix well.
- Add turmeric powder, ginger paste, green chilli, cumin powder and salt. Combine well.
- Cover and cook on medium flame for 4-5 minutes. Remove lid, stir and cook covered till done. If required, sprinkle a little water.
- Add ½ tsp of sugar and cook for 1-2 minutes.
- Remove and serve Lau Chingri with Rice or Roti.
Notes
* You can use Onion seeds (Kala Jeera) instead of Cumin Seeds.
* Bori or sun dried lentils, fried and crumbled can also be added for a vegan version of the dish.
If this bowl of bottle gourd and prawns curry made you smile, 🍲✨
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I removed the prawn from the pan and cooked the lauki until soft and then added the prawn back to avoid over coking. Turned out great. Thanks for the simple but delicious recipe.
Glad you liked it 🙂