Lau Chingri (Shrimp with Bottle Gourd), Shrimp Vindaloo (Spicy Shrimp with potato) & Green Shrimp

Lau Chingri (Shrimp with Bottle Gourd)

Ingredients

Medium Shrimp - 15Lau (Bottle Gourd) - 1/2 (cut into pieces)Onion (Large) - 1 (chopped)Green Chilies - 5/6 (sliced)Cumin Powder - 1/3 tsp Cooking Oil - as needed
Turmeric Powder - 1/2 tsp Chili Powder - 1/3 tspGinger Paste - 1/2 tspSalt - as neededParsley - as needed

Method

Heat oil in a pan, add sliced onions and fry until they get golden color. Now add all the spices and salt, stir for a minute, and then add shrimps. Stir fry for couple of minutes. Add bite size pieces of lau (bottle gourd) and stir for a while. Add 1 cup of water or more, reduce heat, cover the pan, and cook until lau is tender. Add chopped parsley and sliced green chilies, and cook at low heat until major portion of the water is evaporated.

Shrimp Vindaloo (Spicy Shrimp with potato)

Ingredients

Shrimp (medium) - 12 ounce pack Potato - 4 (medium size) Onion - 2 Jalapeño - 2 Ginger - 1/2 tsp Cumin - 1/2 tsp Coriander - 1/2 tsp Turmeric - 1/3 tsp Red Pepper - 1/2 tsp
Cooking Oil Cardamom - 2Clove - 2 Cinnamon - 1 Vinegar or Lime Juice - 1 tspBlack Pepper - as neededGarlic - 1 tsp Salt - as needed Panch Furon - 1/3 tsp

Method

Cut potatoes in small bite size pieces, mix with little bit of salt, black and red pepper, and then deep fry in heated oil. Put the fried potatoes aside. Now heat oil in a pan and add panch furon, cardamoms (break in the middle), and cloves. Mix for a while and then add chopped onions. Stir and add garlic, ginger, cumin, coriander, turmeric, and salt, and fry for 5 minutes. Now mix shrimps in the pan and fry until shrimps get golden color. Add half a glass of water, reduce heat to low, cover the pan, and cook for 10 minutes, or until shrimps get tender. Add fried potatoes and mix properly. Add lime juice, and some more water, if needed. Stir again, cover the pan and cook in low heat until all the flavors are blended.

Green Shrimp

Ingredients

Shrimp (large) - 8 pieces Thai Green Curry Paste - 2 tbsp(available in Asian stores)Cucumber - 1
Coconut Milk - 1 cupCooking Oil Lemon Grass - 1Cilantro - to garnish

Method

Cut Lemon Grass in smaller pieces. Boil 1 glass of water, add lemon grass, and cook in low heat to make a stock. Heat oil in an wok, add Thai green curry paste. When it starts sizzling, add the stock and bring to a boil. Add peeled shrimps and cook in low heat until shrimps get pink color. Add coconut milk and cook until there is no extra water. Take a cucumber, seeded, and sliced into 1 inch linear slices, and mix properly with the shrimp. Stir for couple of minutes. Garnish with chopped cilantro before serving.