{"id":139457,"date":"2020-11-14T02:08:06","date_gmt":"2020-11-14T01:08:06","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=139457"},"modified":"2020-11-14T02:08:06","modified_gmt":"2020-11-14T01:08:06","slug":"vivek-singh-bengali-prawns-with-bottle-gourd-curry-lau-chingri-recipe-on-saturday-kitchen","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/139457\/vivek-singh-bengali-prawns-with-bottle-gourd-curry-lau-chingri-recipe-on-saturday-kitchen\/","title":{"rendered":"Vivek Singh Bengali prawns with bottle gourd curry (Lau chingri) recipe on Saturday Kitchen"},"content":{"rendered":"<p>Vivek Singh served up a tasty Bengali prawns with bottle gourd curry (Lau chingri) on Saturday Kitchen.<\/p>\n<p>The ingredients are: 1 doodhi (bottle gourd), about 500g\u2013600g, peeled, pith and seeds discarded, flesh diced into 1cm cubes, 1 tsp ground turmeric, 1\u00bd tsp salt, 4 tbsp mustard oil, 2 dried whole red chilli, broken, seeds and stalk removed, 1 tsp cumin seeds, 1\u00bd tsp ground cumin, 1 tsp red chilli powder, 1 tbsp ginger paste, \u00bd tbsp garlic paste, 400g prawn tails (head and shell removed), cut into 2\u20133 pieces, 1 tsp ajwain seeds (carom seeds), 70g green peas or petit pois (frozen is fine), 1 tsp sugar, \u00bd ts ground garam masala and squeeze lemon juice.<\/p>\n<p>To serve: puris fried bread.<\/p>\n<p><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<!-- food and drink --><br \/>\n<ins class=\"adsbygoogle\"\n     style=\"display:inline-block;width:300px;height:250px\"\n     data-ad-client=\"ca-pub-0466605792016836\"\n     data-ad-slot=\"3648486817\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><a target=\"_blank\"  href=\"https:\/\/www.amazon.co.uk\/gp\/product\/0241440327\/ref=as_li_tl?ie=UTF8&#038;camp=1634&#038;creative=6738&#038;creativeASIN=0241440327&#038;linkCode=as2&#038;tag=thetalentzone-21&#038;linkId=e1ec23e2abf6e949e6a6799ae514528a\"><img decoding=\"async\" border=\"0\" src=\"\/\/ws-eu.amazon-adsystem.com\/widgets\/q?_encoding=UTF8&#038;MarketPlace=GB&#038;ASIN=0241440327&#038;ServiceVersion=20070822&#038;ID=AsinImage&#038;WS=1&#038;Format=_SL250_&#038;tag=thetalentzone-21\" ><\/a><img loading=\"lazy\" decoding=\"async\" src=\"\/\/ir-uk.amazon-adsystem.com\/e\/ir?t=thetalentzone-21&#038;l=am2&#038;o=2&#038;a=0241440327\" width=\"1\" height=\"1\" border=\"0\" alt=\"\" style=\"border:none !important; margin:0px !important;\" \/><\/p>\n<p>See recipes by Vivek in his book titled: <a target=\"_blank\" href=\"https:\/\/www.amazon.co.uk\/gp\/product\/0241440327\/ref=as_li_tl?ie=UTF8&#038;camp=1634&#038;creative=6738&#038;creativeASIN=0241440327&#038;linkCode=as2&#038;tag=thetalentzone-21&#038;linkId=1c8adb7851d9a762a954fb3476c9bf8e\">Curry: Authentic flavours from the world of spice for the modern cook<\/a><img loading=\"lazy\" decoding=\"async\" src=\"\/\/ir-uk.amazon-adsystem.com\/e\/ir?t=thetalentzone-21&#038;l=am2&#038;o=2&#038;a=0241440327\" width=\"1\" height=\"1\" border=\"0\" alt=\"\" style=\"border:none !important; margin:0px !important;\" \/> available from <a target=\"_blank\" href=\"https:\/\/www.amazon.co.uk\/gp\/product\/0241440327\/ref=as_li_tl?ie=UTF8&#038;camp=1634&#038;creative=6738&#038;creativeASIN=0241440327&#038;linkCode=as2&#038;tag=thetalentzone-21&#038;linkId=1c8adb7851d9a762a954fb3476c9bf8e\">amazon<\/a><img loading=\"lazy\" decoding=\"async\" src=\"\/\/ir-uk.amazon-adsystem.com\/e\/ir?t=thetalentzone-21&#038;l=am2&#038;o=2&#038;a=0241440327\" width=\"1\" height=\"1\" border=\"0\" alt=\"\" style=\"border:none !important; margin:0px !important;\" \/> now.<\/p>\n","protected":false},"excerpt":{"rendered":"Vivek Singh served up a tasty Bengali prawns with bottle gourd curry (Lau chingri) on Saturday Kitchen. The ingredients are: 1 doodhi (bottle \n<a class=\"moretag\" href=\"http:\/\/thetalentzone.co.uk\/musictv\/139457\/vivek-singh-bengali-prawns-with-bottle-gourd-curry-lau-chingri-recipe-on-saturday-kitchen\/\"> [...]<\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[91],"tags":[166,169],"class_list":["post-139457","post","type-post","status-publish","format-standard","hentry","category-food","tag-food","tag-saturday-kitchen"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/139457","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/comments?post=139457"}],"version-history":[{"count":1,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/139457\/revisions"}],"predecessor-version":[{"id":139458,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/139457\/revisions\/139458"}],"wp:attachment":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media?parent=139457"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/categories?post=139457"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/tags?post=139457"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}