Shrimp & Bottle Gourd Recipe – Authentic Indian Stir-Fry

Last Updated on 3 months by Neha Deshmukh

Shrimp & Bottle Gourd Recipe – Authentic Indian Stir-Fry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a flavorful Shrimp and Bottle Gourd stir-fry. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. It’s surprisingly easy to make, and the combination of textures and spices is just chef’s kiss. Trust me, you’ll want to add this one to your regular rotation!

Why You’ll Love This Recipe

This Shrimp and Bottle Gourd recipe is a delightful blend of flavors and textures. The tender shrimp pairs beautifully with the subtly sweet bottle gourd, all brought together by a unique spice blend. It’s quick to make – perfect for a weeknight meal – and it’s a fantastic way to enjoy a healthy and delicious Indian dish. Plus, it’s a little different from the usual, which is always fun!

Ingredients

Here’s what you’ll need to create this delicious stir-fry:

• 1 medium tender bottle gourd (about 500g)
• 8 oz (225g) medium raw shrimp (shell and tail removed)
• 2 fresh green chilies
• 1 tablespoon mustard oil
• 1 to 2 bay leaves
• 0.5 teaspoon nigella seeds (kalonji)
• 0.5 teaspoon cumin seeds (jeera)
• 3 green cardamoms
• 0.25 teaspoon turmeric powder (haldi)
• 0.5 teaspoon sugar
• 0.5 teaspoon cumin powder (jeera powder)
• Salt to taste
• Few springs of fresh cilantro leaves

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Mustard Oil: The Key to Authentic Flavor

Mustard oil is essential for that authentic Indian flavor. It has a pungent aroma that mellows out when heated. Don’t be scared off by the smell – it’s what makes this dish special!

Bottle Gourd (Lauki): Choosing and Preparing

Look for a firm, young bottle gourd with smooth, unblemished skin. Older gourds can have tough skin and lots of seeds. I like to peel mine, but you can leave the skin on if you prefer – just make sure to wash it well.

Shrimp: Freshness and Preparation

Fresh shrimp is always best, but frozen shrimp works in a pinch (see FAQs!). Make sure it’s deveined and the shell and tail are removed. Patting it dry before marinating helps it get a nice sear.

Unique Spice Blend: Nigella Seeds & Cardamom

Nigella seeds (kalonji) have a slightly bitter, onion-like flavor that adds depth. Green cardamoms bring a lovely floral aroma. These aren’t spices you’d typically find together, but trust me, they work magic!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, marinate the shrimp with a pinch of salt and turmeric powder. Let it sit for about 10 minutes – this helps it stay tender.
2. While the shrimp marinates, peel and thinly slice the bottle gourd into matchsticks. If there are seeds, discard them.
3. Heat the mustard oil in a pan over medium heat. Once it’s hot (but not smoking!), carefully fry the shrimp for about 2 minutes, then remove and set aside.
4. In the same oil, add the bay leaves, nigella seeds, cumin seeds, and cardamoms. Sauté for about 30 seconds, or until fragrant. You’ll know it’s ready when you can really smell the spices!
5. Add the sliced bottle gourd, salt, sugar, turmeric powder, and cumin powder. Toss everything together to make sure the gourd is well coated.
6. Cover the pan and simmer on low heat for 7-10 minutes, or until the gourd softens. You want it tender, but still with a little bit of bite.
7. Now, add the fried shrimp, fresh cilantro leaves, and green chilies. Cook for another 2 minutes, stirring gently, until everything is heated through.
8. Serve warm with steamed rice. It’s also delicious with roti or paratha!

Expert Tips

• Don’t overcrowd the pan when frying the shrimp. Work in batches if necessary.
• Adjust the amount of green chilies to your spice preference.
• A splash of lemon juice at the end brightens up the flavors.

Variations

I love experimenting with this recipe! Here are a few ideas:

• Vegan Adaptation: Swap the shrimp for paneer (Indian cheese) or chickpeas.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your spices to ensure they haven’t been processed in a facility that also handles gluten.
• Spice Level Adjustment: Reduce or omit the green chilies for a milder flavor. You can also add a pinch of red chili powder for extra heat.
• Regional Variations (Coastal Influences): My friend from Goa suggested adding a tablespoon of coconut vinegar for a tangy twist. It’s amazing!

Serving Suggestions

This Shrimp and Bottle Gourd stir-fry is best served hot, right off the stove. A side of plain yogurt or raita (yogurt dip) can help cool things down if you’ve added a lot of chilies. Steamed basmati rice is the classic accompaniment, but it’s also lovely with Indian flatbreads like roti or paratha.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. The bottle gourd might lose a little of its texture, but it will still taste delicious!

FAQs

Let’s answer some common questions:

What is the best way to prepare bottle gourd for this recipe?

Peeling is optional, but I prefer to peel it for a smoother texture. Make sure to remove the seeds and slice it into thin matchsticks.

Can I use frozen shrimp in this recipe?

Yes, you can! Just make sure to thaw it completely and pat it dry before marinating.

What if I don’t have mustard oil? What can I substitute?

While mustard oil is ideal, you can use vegetable oil or canola oil as a substitute. The flavor won’t be quite the same, but it will still be tasty.

How can I adjust the heat level of this dish?

Reduce or omit the green chilies. You can also remove the seeds from the chilies for a milder flavor.

Is bottle gourd a healthy vegetable? What are its benefits?

Absolutely! Bottle gourd is low in calories and high in water content, making it very hydrating. It’s also a good source of vitamins and minerals.

What is the significance of nigella seeds in Indian cooking?

Nigella seeds (kalonji) are believed to have medicinal properties in Ayurveda and are often used to add a unique flavor and aroma to Indian dishes.