Chaal Chingri Echore (Raw Jackfruit cooked with Prawns & Rice - Bong style)

 

          This is a traditional Bengali homemade delicacy where Raw Jackfruit is cooked along with some fragrant Gobindobhog Rice. In case of unavailability, you can substitute it with Basmati rice. This recipe is almost similar to Muri Ghonto (fish head curry cooked with rice). However, I added some prawns instead. The vegetarian version of this lost recipe, minus the prawns or fish head can also be called Echore Er Pulao or just Chaal Echore Er Torkari.

          The quantity of rice can be adjusted accordingly. Add some ghee to the end product for some added flavour. It is a great party recipe apt for few special occasions. Relish it with hot steamed rice, luchi (poori), chapatti or paratha. So check out the step by step pictorial recipe to prepare this seasonal vegetable curry.

• 1 small raw jackfruit, cubed & boiled
• 1/3 cup green peas
• 15-20 prawns, cleaned, shelled & deveined
• 1/4 cup Gobindobhog / Basmati rice, soaked for 30 minutes 
• 3 tbsp. mustard oil
• 1-2 dry red chilies
• 2 bay leaves
• 1" cinnamon
• 2 cardamoms
• 4 cloves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder or to taste
• 1 tsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 2-3 green chilies, slit
• 2 cups water
• 1 tsp. ghee 

          Heat oil in a kadai / pan and temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds. 

          Now add the onion and sauté for a minute. Then add the prawns and continue to sauté for 2 minutes more. 

          Add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates. 

          Add the soaked rice and stir fry for a minute. Then add 2 cups water and bring it to a boil. Add the boiled jackfruit, green peas and green chilies. 

          Mix everything well and cook, covered till the the rice is cooked and the gravy is thick to a desired consistency. 

          When done, add ghee and give it a stir. Serve with hot steamed rice, luchi (poori), chapatti or paratha.

                   Heat oil & temper with bay leaves, dry red chilies, cinnamon, cardamoms, 

                   cloves and cumin seeds. Sauté for a few seconds. 

                                  Now add the onion and sauté for a minute.

                                  Add the prawns and continue to sauté for 2 minutes more. 

                        Add ginger-garlic paste & all the dry spices mixed with some water. 

                        Sauté till the oil separates. 

                                  Add the soaked rice and stir fry for a minute. 

                                 Then add 2 cups water and bring it to a boil. 

                     Add the boiled jackfruit, green peas and green chilies. Cook, covered till 

                      the the rice is cooked and the gravy is thick to a desired consistency. 

                                  When done, add ghee and give it a stir. 

                              Serve with hot steamed rice, luchi (poori), chapatti or paratha.