Sunday, January 29, 2012

lau chingri (demo)

Lau Chingri No. of Portions – 100

Ingredients Qty Unit

Doodhi / 5 Kg


A thin curry, greenish yellow in colour, fairly pungent in taste. Doodhi should be cooked but must retain shape. The prawns should be tender and succulent. Adequately seasoned and served hot, ideally with a bowl of boiled rice.

White Pumpkin

Prawns (medium) 5 Kg

Green Chilly 100 Gm

Turmeric 20 Gm

Onion Seeds 20 Gm

Salt To taste

Sugar 100 Gm

Bay Leaf 5 Gm

Coriander leaves 1 bunch

Oil 500 Ml


1. Peel the doodhi and cut into cubes approximately the size of the shelled prawns.

2. Shell and de-vein the prawns, wash well and apply half the salt and turmeric.

3. Slit green chillies.

4. Clean and chop coriander leaves.


1. Heat oil and temper with onion seeds, bayleaf and green chillies.

2. Add the prawns and lightly fry them.

3. Add the doodhi and remaining salt and turmeric.

4. Add enough water to cover the mixture and cook till the doodhi is done, stirring occasionally.

5. Serve hot garnished with the coriander leaves.

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