Being a part of authentic Bangali cuisine, Echor Chingri is a dish that wins over the hearts of whoever tries it. Echor means raw jackfruit, which can be bought at the start of the summer season. Some call it ‘gach patha’ due to its meaty texture.
All over the state, it is an adored food item that is made in various styles. It can be cooked in the vegetarian form and non-vegetarian form as well. The tender texture of echor absorbs in the gravy it is cooked in, hence creating a more delectable recipe.
In this recipe, we will use shrimp to elevate the richness of the dish. The savory gravy, yummy echor, soft fresh shrimp, and starchy potatoes, every element plays a significant role in making the dish perfect. Slight sweetness and tanginess come from the onions and tomatoes used. Just this one will complete your meal amazingly; making you lick off your fingers. Give this a go cherishing every morsel of the food.
Let us go through the list of ingredients and the process to make it.
Echor Chingri Recipe (Raw Jackfruit Curry With Prawns)
Equipment
- 1 Induction Cooktop
- 1 Kadhai
Ingredients
- 1 Echor or Raw Jackfruit; medium
- 200 g Prawns deshelled and deveined
- 3 Potatoes
- 1½ Tomatoes large
- 2 Onion large
- 1½ tsp Garlic Paste
- 1 tsp Ginger Paste
- 3 Green Chilis or according to heat tolerance
- 1 inch Cinnamon
- 1 Bay Leaf
- ½ tsp Cumin Seeds
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Turmeric Powder
- 1 tsp Dry Red Chili Powder
- 1/2 tsp Garam Masala Powder
- Salt to taste
- Water
- Mustard Oil
Instructions
Prepare the Veggies
- First, start by peeling and cleaning the echor. Next, cut them into 2 ½ to 3 cm cubes and keep them immersed in water.
- Peel and chop the potatoes into medium-sized cubes. Wash and keep the potatoes aside.
- Chop the onions and make a puree of the tomatoes with 2 green chilis. Keep them aside.
Boil the Echor
- Now, take a boiling pot and add a sufficient amount of water. Add salt and half tsp of turmeric.
- When the water comes to a boil, strain and add the echor pieces.
- Let it boil for bout 2 minutes, then turn off the flame and cover the pot. Let the echor stem until half cooked.
- After this, drain out the excess water and keep the echor aside.
Fry the potatoes
- Take a kadhai or a cooking pot and add about 5 tbsp mustard oil.
- Let the oil heat until it smokes a little, then add the potato cubes. Keep the flame on medium and fry the potatoes for a minute.
- Add salt to taste, stir, and then cover the kadhai. Let the potatoes cook until tender.
- Check if the potatoes are cooked and then transfer them onto a plate.
Prepare the gravy
- Now, add oil if needed, and then add the bay leaf (tear it from the middle), cinnamon stick, and cumin seeds.
- Stir and fry them until fragrant and then add the ginger and garlic paste.
- Stir them continuously and fry them until the raw scent is gone.
- To this, add the chopped onions.
- Sauté them for a minute and then cover the kadhai. Keep the flame on low to medium.
- Stir them occasionally. When the onions turn soft, add in the tomato and green chili puree.
- Stir them all together and let the masala cook for about 2 minutes.
- After this, add the cumin powder, dry red chili powder, coriander powder, and half tsp turmeric powder.
- Stir and combine all the ingredients. Keep the flame on low to medium.
- Let the masala cook until the oil separates from it. Keep on stirring continuously.
- Now, add about a cup and a half of water to the masala.
- Combine them nicely and let the gravy come to a simmer.
Fry the Prawns
- In the meantime, take a frying pan and add 2 tsp of mustard oil.
- Let the oil heat nicely and then add the deveined Prawns.
- Keep the flame on medium and add salt to taste.
- Fry the prawns for about 20 seconds or until pink. Do not overcook them.
- When done, transfer them onto a plate.
Add the Echor and Potatoes
- When the masala starts to simmer, add the half-cooked echor and fried potatoes.
- Cover and let them simmer for bout 5 minutes or until the echor is fully cooked. Check in between.
- Also, add salt to taste.
- When the echor is fully cooked, remove the cover and let the gravy thicken.
Add the prawn
- Add the prawns to the gravy.
- Stir everything in and take a taste test.
- When the gravy is thick, add one slit green chili to it.
- Combine them in and turn off the frame.
Garnish
- Garnish the Echor Chingri with garam masala and gently again combine everything.
- Cover and keep it side for about 5 minutes so that the flavors settle in.
And there you have it! The absolutely delectable Echor Chingri is prepared to be devoured.
Serve it with fluffy white rice, dal, and papad. This blend of food has all the textures and is, therefore, scrumptious to savor. You can also plate the Echor Chingri with Basonti Pulao.
The slight sweetness from the pulao is balanced well by the spiciness from the echor. It puts out a great blend of flavor and richness. Cook it for lunch or dinner, sit with the family, and relish a nice, comfy meal.
Chow Down!