Bottle Gourd Squash with Shrimp and Chiles

Lau Chingri Maach

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Bengali cooks are masters at vegetable-seafood combinations, and they are privy to an abundance of fish and shellfish off the coast of the Bay of Bengal. The original version of this curry has no dairy in it, but I love the tart hint of yogurt, added after the shrimp and squash are cooked, that rounds out the flavors.


  • 1 pound large shrimp (16 to 20 per pound), peeled and deveined but tails left on
  • teas


  1. Place the shrimp in a medium-size bowl. Sprinkle 1 teaspoon of the salt and the turmeric over them, and toss to mix. Refrigerate, covered, for about 30 minutes.
  2. Cut off and discard the stem and heel ends from the squash. Peel the squash with a vegetable peeler, and then cut it in half lengthwise. Scoop out the seeds and the surrounding spongy mass with a spoon or