The hot days have begun, and many people look for light, nutritious and easily digested food. Shrimp with bottle gourd leaves (lau shak) in a thin curry can join that list. This home-style dish from rural Bengal is distinctive in taste and full of nutrition. The soft leaves and the flavour of the shrimp combine into something different, and the curry is easy to make with few spices and goes well with rice.

Here is how to cook shrimp with lau shak.

First wash and cut the gourd leaves. Clean the shrimp, rub them with salt and turmeric and leave for 5-10 minutes. This removes the raw smell of the shrimp and improves the taste.

Heat mustard oil in a pan, fry the shrimp lightly and set them aside. Do not over-fry them, or they may turn tough. In the same oil, fry chopped onion until light brown, then add garlic paste and stir for a while until its raw smell goes.

Add turmeric powder, red chilli powder and salt and fry the spices. Add a little water and let the masala cook well. When the oil separates from the masala, add the gourd leaves and potatoes. The leaves will release water, so there is no need to add much water at first.

When the leaves and potatoes are soft, add the fried shrimp and green chillies. Add a little water as needed, cover and cook for 5-7 minutes. It is best to keep the curry thin and light, which makes it tastier. When done, serve with hot rice.

This dish is not only tasty but also healthy. Gourd leaves help keep the body cool and aid digestion, while shrimp is a good source of protein that gives the body energy.

Source: Jagonews24. First published in Bengali on The Agro News.