Lau Chingri

Lau Chingri (Prawn Option) by Ratna Prakash


  1. Shrimps (small sized) – 500gm
  2. Gourd (Lauki) – 300 gms, tender green gourd, peeled and grated
  3. Grated coconut – 1/2 cup
  4. Ginger – 1 inch piece, finely chopped
  5. Green Chillies – to taste, slit (but dish should not be ‘hot’)
  6. Tej Patta – 1
  7. Garam Masala – 1 pinch
  8. Panch Phoran – 1/2 Teaspoon
  9. Sugar – 1 Teaspoon
  10. Salt – to taste
  11. Coriander Leaves – 1 Tablespoon, chopped
  12. Oil – 2 Tablespoons


Take 500 gms small sized shrimp and thoroughly clean and devein.

Mix the shrimp with a little salt and 1/2 teaspoon haldi and keep aside for 1/2 hour. In a little oil, fry the shrimp in batches, taking them out of the pan and draining them of excess oil the moment they turn pink. Keep aside.

Heat oil in a karahi. Add the panch phoran, slit green chilies and tej patta. Once they crackle put the grated lauki with salt into the masala and cook covered till the water has evaporated. Now put in the shrimp and mix into the lauki. Cover and cook over very low heat for 5 minutes. Add grated coconut and a little sugar. Add garam masala and take off fire. Garnish with chopped coriander.

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Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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