Tuesday, 28 April 2015

Enchor/ Echor Chingri (Raw Jack Fruit with Prawns)

Enchor/ Echor Chingri (Raw Jack Fruit with Prawns)

• Green Jackfruit - 500 grms
• Prawn - Medium size 6 to 8 pieces/Small 10 pieces
• Potato (Big) - 1 big cut into medium pieces...
• Onion - 1 medium Paste / chopped
• Ginger & Garlic Paste - 2 teaspoon
• Green chili - 1 Tablespoon
• Red Chilli Powder - As per taste
• Coriander Powder - 1 Teaspoon
• Cumin Powder - 1 Teaspoon
• Turmeric powder – 2 & 1/2 Teaspoon
• Bay Leaves - 1 Big
• Whole red chilies- 2 pieces
• Garam Masala Powder - 1/2 teaspoon
• Mustard oil - 8 tablespoons
• Salt - As per taste
• Sugar - As per taste
• Ghee- 2 table spoon

Make sure to rub oil in your hand before cutting green jack fruit to avoid sticky latex to stick to your hand. Skin off the Jack fruit and cut into small pieces.
Heat 4 cups water in a pan with some salt & Turmeric and when the water will start boiling add the jack fruit. Cook till the jack fruit is semi tender. Drain and keep aside.
Clean the prawns and marinate with turmeric and salt and keep aside.
Now heat oil in a wok and fry prawns and potatoes (separate) and keep in a bowl and in the same oil fry boiled jackfruit for 5 minutes and keep it aside.
Now again heat oil in a wok and add bay leaf and whole red chili and fry for a while.
Then add paste /chopped onion and fry till golden brown. Add ginger garlic paste and stir fry for 5 minutes. Add turmeric, Coriander, Green chili and red chili powder and again fry with 1 tea spoon of water. Fry the masala very well till oil separates from the masala. Add salt to taste and some sugar to it.
Add jackfruit and mix the masala with them and cover the pan to soften the jackfruit for 4-5 minutes. Now open the lid and fried prawns, potatoes and fry to mix the masala with them. After 5 minutes add 2 cups of warm water to the mixture and cover the curry and simmer the heat to cook the very well.
When jackfruits and potatoes are well cooked pour the curry in a big serving bowl and sprinkle some Garam Masala powder and ghee . Serve the curry with steamed rice.

Note: You may use canned jackfruit, easily available in any super market.
If you are using canned jackfruit then just cut the can and drain the water of the can and soak the chunks in cold plain water for 1 hour to remove the sourness of the preservatives.


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Hamida H said...

Hi Bengali Kadai,

Mmmm…Bangla is right there showing us the magic behind raw jackfruit and prawns! Who said that prawns don’t go with mustard oil? Felt the joy of copying it right – “Echor Chingri”…

Food itself is a peculiar thing, and that’s what impressed us on ‘Bengali Kadai’ – A brilliant way to present fish eggs (“Bhapa Macher Dim”)!

Yes, we would love to feature your culinary skills on our global platform.

This is an exclusive space for your penmanship, where you can publish your unique culinary outputs in the form of brief food blogs.

That too you’re the one, who’s going to own this space! We would like to pass it on to others by featuring it on our global platform!


Sulekha.US would be glad to present your food blog to the Indian communities living abroad. We would love to connect them through one of the most vital channels i.e. food.

It’s all yours and you’re going to own an exclusive food blog with Sulekha to share your recipes along with their back links.

We would promote it across our wall and social media.

Featuring your recipes on our home page would be a perk for our eager Indians, who are waiting for Desi recipes and baked goodies ranging from ‘grand’ to ‘on the go’.

Sharing your passion for cooking might rejuvenate the taste buds and senses of millions of Indians living abroad. We’re awaiting your valuable reply.

Bon Appetite!


Thanks & regards,
Hamida, Content Manager, Sulekha US

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