Skip to main content

Green Jackfruit and Prawn Curry (Enchor Chingri)

 INGREDIENTS:

  1. Raw Jackfruit 500 grams (peeled and cubed)
  2. Prawns 300 grams, cleaned and deveined
  3. Potatoes 2 cubed
  4. Onion 1 large, finely chopped
  5. Ginger-Garlic Paste 1 tbsp
  6. Tomato 1, finely chopped
  7. Green Chilis 1-2 
  8. Turmeric Powder 1/2 tsp
  9. Red Chili Powder 1 tsp
  10. Coriander Powder 1 tsp
  11. Garam Masala Powder 1/2 tsp
  12. Cashew Paste 1 tbsp
  13. Bay Leaf 1
  14. Cumin Seeds 1/2 tsp
  15. Mustard Oil 3-4 tbsp
  16. Salt to taste
  17. Sugar 1/2 tsp
  18. Coriander Leaves chopped for garnish

METHOD:

Serving size: 3-4

While cutting raw jackfruit, apply a little mustard oil on your knife and hands to prevent the sticky sap from clinging.

Boil the jackfruit pieces in water with a pinch of salt and turmeric. They should be tender but hold their shape. Drain and set aside.

Marinate the prawns with salt and turmeric for 10 minutes.

Heat mustard oil in a pan and fry the potato cubes until golden, then lightly saute the boiled jackfruit pieces for 3-4 minutes. Remove and keep aside.

Lightly fry the prawns for 2 minutes on each side until they turn opaque. Remove and set aside.

In the same oil, add bay leaf and cumin seeds.

When they splutter, add chopped onions and saute until golden. Stir in the ginger-garlic paste and cook until the raw smell dissipates.

Add tomatoes, cashew paste and the dry spice powders. Cook until the oil separates. 

Add the potatoes and jackfruit pieces and mix well so the masala coats them nicely. 

Add 1 cup of hot water, cover and cook until the potatoes are tender. Gently fold in the fried prawns, green chilis, salt to taste and sugar. Simmer for 2-3 minutes.

Garnish with a few whole fried prawns on top and add a sprig of fresh coriander. Serve with steamed rice or ghee rice.

NOTE:
Enchor Chingri is a traditional Bengali dish where tender raw jackfruit (enchor) is cooked with prawns in a lightly spiced gravy. Enchor Chingri is often called 'Gach Pantha' (Tree Mutton) in Bengali households because the texture of green jackfruit, when cooked with prawns, mimics the richness of a meat curry. This is a celebratory dish that balances the earthy, fibrous jackfruit with the sweet, umami-rich prawns.



Labels:

Comments

Post a Comment

Popular posts from this blog

Hashbrowns

  INGREDIENTS: Potatoes 2 large size Onion 1 large sliced Garlic Powder 1 tsp Corn flour 1 tbsp Rice flour 1 tbsp Eggs 2 large (Optional) Oil 3 tbsp Butter 3 tbsp Salt as per taste Black pepper powder 1/2 tsp METHOD: Serving Size: 3-4 In a fry pan heat 1 tbsp butter and sauté the onion until golden brown and reserve.  Peel and grate the potatoes on a large-holed box grater. Rinse the grated potatoes well until the water runs clear.  Drain the potatoes and place them on a clean towel. Twist the towel to remove as much moisture as possible. Transfer the grated potatoes to a bowl. Add caramelized onion, garlic powder, salt, black pepper powder and garlic powder. Break the eggs (if using) and add corn flour and rice flour. Mix well and add to the potatoes. Take small handfuls of the mixture and form into thin patties to ensure even cooking and browning.  Heat a skillet over medium heat. Once it's hot add the hashbrowns. Fry for 6-8 minutes turning once halfway through co...
Post a Comment
Read more

Lyonnaise Potato

  INGREDIENTS: Potatoes 500 grams peeled and sliced into 1/4th" thick roundels Butter 3 tbsp Vegetable oil 3 tbsp Onions 4 thinly sliced Paprika powder 1/2 tsp Parsley 1/2 tsp Black Pepper Powder to taste Coriander stalks 1 tsp finely chopped  Salt as per taste METHOD: Serving Size: 3-4 Wash the potatoes thoroughly. Place them in a bowl of cold water for 5-10   minutes t o remove excess starch. This makes them crispier. Bring a large pan of salted water to the boil. Once boiling, add the potato roundels.  Reduce the heat to low-medium and let the potatoes simmer for about 3-4 minutes. Then drain the water and dry the potatoes with a kitchen towel. Heat 1 tbsp oil and 1 tbsp butter in a large nonstick skillet until shimmering. Add onions and generous pinch of salt. Cook them stirring often until softened and lightly golden. Remove from heat and transfer to a bowl. Add rest of the butter and oil. Add parboiled potatoes slices and cook gently flipping every 3-4 min...
Post a Comment
Read more

Egg Omelette Curry

  INGREDIENTS: Eggs 6 (Per Person 2 eggs)  Green Chilis 3 chopped Coriander Leaves chopped 1 tbsp for each serving Onion chopped 1 tbsp for each serving Salt as required Black Pepper Powder 1 tsp Oil FOR THE CURRY Onion 1 large finely chopped Garlic cloves 4-5 minced Cumin Seeds 1/2 tsp Ginger 1 tsp grated Tomato 1 large or 2 medium chopped Potato 1 cut into wedges (optional) Red Chili Powder 1 tsp Turmeric Powder 1 tsp Coriander Powder 1 tsp Oil Coriander Leaves chopped for garnishing METHOD: Serving Size: 3 In a bowl crack 2 eggs and add chopped green chilis, onion, coriander leaves, black pepper powder and salt. Whisk the eggs until the mixture gets airy and frothy. In this way you will get fluffy omelette. Take a small, preferably deep round pan so that the omelette will get a good round shape. Heat 1 tbsp oil in the pan. Fluff up the eggs one more time and pour in the hot oil. Lower the heat and let it cook for 2-3 minutes on both sides. Remove and keep aside. Repeat with...
Post a Comment
Read more