Lau Chingri (Bengali Courgette and Prawn Curry)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 400 g raw king prawns, peeled and deveined
- 500 g courgettes, diced
- 1 tsp panch phoron (five spice blend)
- 2 fresh green chillies
- 1 tsp ground turmeric
- 2 tbsp mustard oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 166 kcal
- Protein
- 18.9 g
- Carbohydrate
- 3.7 g
- of which sugars
- 2.8 g
- Fat
- 8 g
- of which saturates
- 1.1 g
- Fibre
- 1.7 g
- Salt
- 0.48 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the mustard oil in a wide pan and fry the panch phoron for 30 seconds until it crackles.
- 2
Add the diced courgettes and ground turmeric and stir-fry for 5 minutes until starting to soften.
- 3
Cover and cook over low heat for 8 minutes, stirring occasionally, until the courgettes release their liquid and soften further.
- 4
Add the prawns and whole green chillies and cook for 4-5 minutes until the prawns are pink and cooked through.
- 5
Scatter with the chopped coriander and serve with rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.