Echor Chingri (Raw Jackfruit curry with Prawn)

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Today, I am going to share a traditional authentic Bengali recipe i.e. Echor Chingri(Bengali style Raw Jackfruit curry with Prawn). Its a brilliant preparation which goes well with rice or any Indian bread. This recipe is very much perfect for any party. In India, Young jackfruit is treated as vegetarian red meat. I have tried to show the recipe in easy way so that anybody can do it. My personal favourite combination is luchi with echor chingri.
Lets go to the recipe.

Preparation Time : 30 minutes

Cook Time       : 40 minutes

Serves            : 4 people

Ingredients:

  • Mustard oil - 6 tablespoon 
  • Prawn(peeled) - 200 gram
  • Potato(peeled & cubed) - 200 gram
  • Boiled Raw Jackfruit(Echor) - 300 gram 
  • Salt to taste
  • For Tempering,
    • Dry  red chilli - 1 piece
    • Bay leaf - 2 pieces
    • Cinnamon sticks - 1-2 pieces
    • Green Cardamom - 5 pieces
    • Cloves - 2 pieces
    • Cumin seeds - 1 teaspoon
  • Onion (chopped) - 1 large
  • Green Chilli (slited) - 4~5 pieces 
  • Ginger Garlic paste - 2 tablespoon
  • Tomato paste - 1 large
  • Turmeric powder - 1 teaspoon
  • Kashmiri Red Chilli powder - 1 teaspoon
  • Coriander powder - 1 teaspoon
  • Cumin powder - 1 tablespoon
  • Sugar - 1 teaspoon
  • Garam Masala powder - 1 teaspoon
  • Ghee - 1 tablespoon

How to Make:

  1. Take 5 tablespoon oil in a wok. Allow it to heat.
  2. Then add prawns and fry until it changes the colour from both side. Season with salt. But don't overcooked otherwise it will get hard and rubbery. Once done, take out from oil.
  3. Add Potato and fry until it becomes golden. Then transfer into a plate and keep aside.
  4. Add boiled echor(raw jackfruit) and fry until it gets the golden colour. Keep aside.
  5. Then pour 1 tablespoon oil into the hot wok.
  6. Add all dry spices for tempering. Allow it to crackle.
  7. Then add chopped onion and saute until it changes the colour.
  8. Season with pinch of salt.
  9. Then add green chilli slit and ginger garlic paste.
  10. Saute until its raw flavour is gone.
  11. Then add tomato paste followed by turmeric powder, kashmiri red chilli powder, coriander powder, cumin powder. Give it a good mix.
  12. Cook until it gets dry and starts to leave the pan.
  13. Then add hot water little by little and mix it. Bring it to boil.
  14. Add all fried prawns, potato, raw jackfruit. Mix with the spices. Cover and cook in medium heat for 15 minutes.
  15. Add sugar to the curry followed by 1 cup hot water. 
  16. Allow it to cook for 12 minutes in medium heat.
  17. After that check the taste and the texture. 
  18. Add garam masala and ghee.
  19. Turn off the flame. 
  20. Cover & give a rest time to infuse the flavour into the curry.
  21. Then its ready to serve. It will go excellent with roti, paratha, luchi/puri, steamed rice or pulao.

My Tip: 

  • Here I have boiled the echor with little salt. But don't over boiled. It should not be too soft.
  • I have used less oil for cooking curry due to health issue. Traditionally, this recipe needs more oil. If you want, you can add this.
  • Prawns should be cleaned really well. Make sure entire black vein has to be removed form prawns.

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