Shaader Lau chingri(Bottlegourd with shrimp...Doodhi with jhinga)

Shaader Lau chingri(Bottlegourd with shrimp...Doodhi with jhinga)

Sufficient qty med sized shrimp cleaned
1 big dried red chilli
2 cloves of cardamon
1 bay leaf
2 tbsp clarified butter (ghee)
1 med sized finely chopped bottlegourd (lauki/doodhi)
2 med sixed chopped potatoes...same size as the gourd
0.5 cup of finely grated cocunut (or 0.25 cup cocunut milk) (with 0.5 cup water diluted)
2 green chillies
salt to taste
1.5 teaspoon tumreric powder (haldi)
1 teaspoon dhania
1.5 teaspoon cumin (jeera)

Podhyoti:

Marinate the shrimp with turmeric, juice of 1 lemon, salt, paprika powder. Fry the shrimp and set aside.

Cut the gourd into thin round slices, and then julienne the slices. Same to the aloo. Aloo is optional.

Let the frying pan be heated, add ghee and the dry chilli and the bay leaf. Then add the gourd and potatoes together and add salt. Saute over med heat for 3 to 4 minutes. Add the turmeric, dhania and jeera powder to the veggie mix. Turn the heat to low and put the lid on the pan. The steam from the gourd will help cook the potatoes and gours. Add the cardamom cloves to it now. After about 5 minutes, the gourd becomes soft and is almost cooked. Now remove the lid and add the fried shrimp and turn back the heat to medium. Then add the diluted cocunut milk/grated cocunut to the pan,a nd mix thouroughly so that the gourd does not stick to the pan. The diluted cocunut milk/grated cocunut brings a uniques flavor to the dish. As the water begins to evaporate, switch off the heat close the lid. Finely chop dhania patta (corriander) and spread over the curry.

Now your shaader lau with jhinge is ready to be served.

Simple Shrimp Curry

My take on the simple Shrimp Curry

1.5 lbs jumbo shrimp cleaned

3 tbsp EVOO
2 finely chopped onions
2 large tomatoes cut in pieces
5 cloves of garlic
3 green chilies
Some fresh ginger
Fresh curry leaves
1 teaspoon turmeric powder
1 teaspoon red chilly powder (or crushed chilly flakes)
1 lemon (fresh juice)
1 teaspoon cumin seeds
1 teaspoon mustard seeds
0.5 cup grated coconut
Dhania (coriander finely chopped)


Put oil into a deep frying pan and add the chopped onions and fry it so that the onions start turning golden. Meanwhile mix tomatoes, garlic, ginger, and chilly into a fine paste. Then add 3 or 4 raw shrimps and mix again to incorporate them in the 'love' paste. Now add curry leaves, turmeric powder, chilli powder/flakes, cumin and mustard in the pan. The mustard and curry leaves will begin to sputter in 4 to 5 secs. Next add the paste and mix thoroughly. Remember to keep the stove in med/med-low. The paste will release water in the process of frying. This will take at least 6 to 7 minutes. Meanwhile put crushed coconut (or frozen crushed) into the same mixer pot that had the 'love' paste. Add to it 3 or 4 fresh curry patta also and put it back on the mixer to make the coconut and curry leaves paste. You might need to add little water to smoothen the paste a bit. By this time, the masala would have lost most of the water and would be golden in color. Add the shrimp now to the pan and mix it with the masala. Then add the coconut paste and stir. You might have to add some water depending on how much water you put while making the coconut paste. Always put cold water, never hot! Put the stove on high. Once the curry just begins to boil, turn the flame to med low and cover the pan with a lid leave it for maybe...5 minutes, the shrimp will get cooked. Don’t you worry...take a peek to check and stir in between. Add finely chopped coriander and just leave the lid on until you are ready to serve.

Serve with rice. I just made it today evening for my friend and his family. We all loved the taste, and I hope so will you.

Gracias!
BD