Vivek Singh served up a tasty Bengali prawns with bottle gourd curry (Lau chingri) on Saturday Kitchen.

The ingredients are: 1 doodhi (bottle gourd), about 500g–600g, peeled, pith and seeds discarded, flesh diced into 1cm cubes, 1 tsp ground turmeric, 1½ tsp salt, 4 tbsp mustard oil, 2 dried whole red chilli, broken, seeds and stalk removed, 1 tsp cumin seeds, 1½ tsp ground cumin, 1 tsp red chilli powder, 1 tbsp ginger paste, ½ tbsp garlic paste, 400g prawn tails (head and shell removed), cut into 2–3 pieces, 1 tsp ajwain seeds (carom seeds), 70g green peas or petit pois (frozen is fine), 1 tsp sugar, ½ ts ground garam masala and squeeze lemon juice.

To serve: puris fried bread.

See recipes by Vivek in his book titled: Curry: Authentic flavours from the world of spice for the modern cook available from amazon now.