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Friday, 3 July 2015

Enchore-Chingri (Raw Jackfruit-Prawns Curry - Bengali Style)


          This is a traditional homemade Jackfruit curry cooked along with prawns in the Bengali style. For a vegetarian version, prawns can simply be omitted and instead vadi / dried lentil dumplings can be used. 

          It is quite a popular dish among most of the Bengali crowd and is very much relished in any form. Cutlets made out of boiled and mashed raw jackfruit are a great tea-time snack or appetizers.

          Ripe jackfruit may not be too appetizing to many, but the raw ones when cooked simply tastes delicious. It is called a vegetarian mutton and is cooked in the same way as mutton is cooked. I made a spicy and a dry version to be had with chapattis. The consistency can be adjusted if having with rice. 








  • 1 medium size raw jackfruit, cubed
  • 1 potato, cubed
  • 1/2 cup prawns 
  • 3 tbsps. mustard oil
  • 2 bay leaves
  • 1" cinnamon
  • 2 green cardamons
  • 4-5 cloves
  • 1 tsp. cumin seeds
  • 2 dry red chilies
  • 1 onion, chopped
  • 1 tbsp. ginger-garlic paste
  • 1 tsp. red chili powder
  • 1/2 tsp. turmeric powder
  • 1 tsp. roasted coriander-cumin powder
  • 1 tsp. garam masala powder
  • 1 tsp. tomato paste
  • 1 tomato, chopped
  • salt to taste
  • 1-2 green chilies, slit
  • 1 tsp, ghee
  • coriander leaves to garnish






          Pressure cook the chopped jackfruit in required quantity of water for one or two whistles.

           Heat 1 tsp. oil in a pan and fry the prawns till they changes colour. Drain and keep aside. Heat 1 tsp. oil and fry the potatoes too till light brown. Drain and keep aside.

          Heat another 1 tbsp. oil and saute the boiled jackfruit till light brown. Drain and keep aside.

          Heat remaining oil and temper with bay leaves, cinnamon, cardamoms, dry red chilies, cloves and cumin seeds. Saute for a few seconds. Add the onion and fry on a low flame till light brown in colour.

          Add the ginger-garlic paste, tomato paste and all the dry spices (except salt) mixed with little water to form a paste. Saute till oil separates.

          Now add the tomatoes and continue to fry till it is mashed. Then add the boiled jackfruit, green chilies, fried prawns, potatoes, salt and 3/4 cup water. Cover and simmer on a low flame till the gravy thickens to the desired consistency. 

          Add ghee and give it a mix. Serve as a side dish with chapattis or as a main dish with either rice or plain pulao.





Chop one medium size raw jackfruit into big chunks after peeling the 
 skin off.



Boil in required quantity of water along with turmeric powder.



Saute the prawns in 1 tsp. oil till it changes colour. Drain and keep aside.



Heat 1 tsp. oil and fry the potatoes till light brown. Drain & keep aside.



Heat 1 tbsp. oil and saute the jackfruit too till light brown. Drain & keep aside.



                             Heat remaining oil and temper with bay leaves, cumin seeds, cloves,
                             cardamoms, cinnamon and dry red chilies.
                          




                               Add onion and fry till light brown.





                            Add ginger-garlic paste, tomato paste and all the dry spices, except
                            salt mixed with little water to form a paste.




                               Add the tomatoes and saute till it is mashed.




                              Add the jackfruit, potatoes, prawns, salt and green chilies.




Combine well and add 3/4 cup water. Cover and cook till done. Add ghee
 and give it a mix.



                               Serve, garnished with coriander leaves.






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