National Dish Bangladesh: Lau Chingri (Recipe)
In this article
Discover Lau Chingri, a much-loved dish from Bangladesh that brings together tender prawns and mellow bottle gourd in a fragrant mustard sauce. Light yet deeply flavoursome, it captures the everyday elegance of Bengali home cooking, where fresh produce and the gentle heat of the region’s beloved mustard take centre stage. Serve it over a plate of steaming rice for a comforting meal that tastes of the rivers and gardens of Bengal.
About Lau Chingri
Lau Chingri is a traditional dish from Bangladesh that offers a harmonious blend of ingredients and aromas. Its main components are bottle gourd (courgette) and fresh prawns, cooked together in a fragrant mustard sauce. This pairing surprises not only the palate but is also a feast for the eyes. The dish reflects the depth and variety of Bangladeshi cuisine and is perfect for anyone who loves the flavours of South Asian cooking.
Ingredients (serves 1–2)
- 200 g fresh prawns
- 150 g bottle gourd (courgette)
- 2–3 tablespoons mustard
- 1 onion, finely chopped
- 2–3 green chillies, to taste
- 2 tablespoons oil
- Salt to taste
- Water
Shopping for the ingredients
When shopping for lau chingri, it is important to look for fresh prawns, as they are crucial to the flavour of the dish. Choose prawns with a glossy, translucent appearance. The bottle gourd should be firm and a vivid green to guarantee the best aroma. Where possible, buy your mustard sauce fresh or prepare it yourself for the finest taste.
Preparing the dish
Preparing lau chingri begins with cleaning and shelling the prawns. Remove the shell and the dark vein gently so as not to damage them. Next, slice the bottle gourd thinly so it cooks evenly. Finely chop the onion and the green chillies as well, so their aromas come through beautifully in the finished dish.
Step-by-step instructions
- Heat the oil in a pan and add the chopped onion. Fry until golden brown.
- Add the chopped green chillies and sauté briefly.
- Stir in the bottle gourd and cook for a further 3–4 minutes.
- Add the fresh prawns and cook everything together until the prawns turn pink.
- Add the mustard and salt, followed by a little water to form a sauce.
- Let the dish simmer for about 5–10 minutes, until the flavours have melded.
- Serve the lau chingri hot and enjoy it with rice.
Gluten-free / lactose-free version
Lau chingri is easily made gluten-free and lactose-free. Simply use a gluten-free mustard sauce, or make your own from naturally gluten-free ingredients. The dish is lactose-free by nature, so no adjustments are needed there. Both variations offer a wholesome, tasty meal that everyone can enjoy.
Tips for vegans and vegetarians
For vegans and vegetarians, lau chingri can easily be adapted by replacing the prawns with tofu or marinated mushrooms. These alternatives soak up the flavours of the mustard sauce well and make for a delicious result. Be sure to add aromatic spices to the tofu to avoid any loss of flavour. Adding vegetables such as peppers or carrots can also boost the variety of the dish.
More tips and tricks
There are a few tricks to make lau chingri even tastier. For instance, you can add fresh herbs such as coriander or parsley to garnish the dish and bring extra freshness. Adjusting the heat with more or fewer green chillies is another easy way to tailor it to your taste. Experiment with different styles of mustard sauce to find your personal favourite. That way, every preparation becomes a unique experience — much like the mustardy Shorshe Chingri it is closely related to.
Adapting the recipe to your taste
The recipe for lau chingri is easy to adapt to personal preference. Whether you like milder ingredients or want to add extra spices, anything is possible. Replace the bottle gourd with other courgette varieties, for example, or add your favourite vegetables to create new flavour experiences. Experimenting with different types of mustard can also yield interesting results.
Ingredient substitutions
If you do not have every ingredient to hand, there are plenty of alternatives for lau chingri. Instead of fresh prawns you can use peeled frozen prawns if they are easier to find. The bottle gourd can also be swapped for other members of the squash family that offer a similar texture. For the mustard sauce, versions with honey or other sweet ingredients are possible too, depending on your taste — the creamy comfort of a Chingri Malai Curry shows just how far prawns can be reimagined.
Drink pairing ideas
A range of drinks pairs wonderfully with lau chingri. A lightly chilled Asian lager or a refreshing green tea complements the flavours of the dish beautifully. Fruity lemonades also work well to provide a balanced tasting experience. If you prefer something alcohol-free, a fresh fruit smoothie makes the perfect accompaniment.
Serving and presentation ideas
Presentation plays an important role with lau chingri, as we eat with our eyes first. Serve the dish in an attractive, shallow bowl and garnish it with fresh herbs. A few thin slices of lime or lemon on the side add a splash of colour and liven up the presentation. Using colourful vegetables in the preparation can also enhance its visual appeal.
A bit of history
Lau chingri is a fine example of the rich culinary tradition of Bangladesh, where fresh ingredients and bold aromas take the lead. Combining seafood with vegetables is a widespread practice in the region and reflects both local agriculture and the country’s closeness to the water. The use of mustard in Bangladeshi cooking has deep historical roots and appears in many dishes across the region. This dish therefore carries not only flavour but also cultural meaning, as part of the wider world of Bangladeshi cuisine.
More recipe ideas
Summary: Lau Chingri
All in all, lau chingri is a wonderful example of Bangladeshi cuisine, uniting delicious flavours with wholesome ingredients. The combination of bottle gourd and fresh prawns in a spiced mustard sauce creates a dish that delights the palate while remaining nourishing. Whether as a main course or for a special occasion, this dish is sure to impress. Enjoy the range of flavours and the pleasure of cooking this distinctive dish.
