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.
Ingredients
Rice tuile:
- 1/2 cup rice boiled/cooked
- 1 tsp butter
- 1/4 cup water
- nigella seeds
Bottle gourd mash:
- 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
Shrimp:
- butter as needed
- cooking oil as needed
- 1 tsp garlic paste
- 3 pc shrimps medium-sized
- 1 tbsp lemon juice
- salt to taste
Tomato concasse:
- 1 pc tomato
- coriander leaves a few sprigs
- mustard greens for garnish
Instructions
Rice tuile:
- 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.
Bottle gourd mash:
- 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.
Shrimp:
- 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.
Tomato concasse:
- 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!
