Enchor Chingri r Dalna is a traditional Bengali dish. This is one of those timeless dish for what we Bengalis can die. 🙂
Enchor called ‘Gaach Pantha’ in Bengal. Which means ‘mutton from tree’. So the cooking process is just the same as mutton. ‘Enchor’ can be cooked without prawns too. But this way the dish turns more delicious. The touch & taste of prawns can take any dish to the next level.
Enchor Chingri r Dalna/Jackfruit Curry with Prawns
Ingredients
- Green raw jackfruit- 500g
- Potato- 2 medium sized (peel, cut into cubes, wash well & keep aside)
- Onion- 2 medium sized (thinly sliced)
- Prawns- 200g (small sized. I used medium sized prawns this time)
- Ginger paste- 1 tbsp
- Garlic paste- 3/4 tsp
- Cumin powder- 1 tbsp (hipped)
- Turmeric powder
- Kashmiri mirch powder- 3/4 tsp
- Slt green chilies- 3-4
- Garam masala powder- 1/4 tsp
- Salt
- Sugar- 1tsp
- Ghee/clarified butter- 1 tsp
- Mustard oil
For tempering
- Cumin seeds- 1/2 tsp
- Whole dry red chili- 1
- Bay leaf- 1
Method
Grease your hand with mustard oil. Otherwise the sticky latex of jackfruit will stick to your fingers. Peel the jackfruit & cut into cubes. Peel the skin of the jackfruit seeds separately, and discard. Wash well. Now in a pressure cooker boil the jackfruit pieces with enough water (water level should be higher about 1″ from the jackfruit pieces). Turn off the flame after 2 whistles. When the pressure reduced, open the cooker and transfer the boiled jackfruit pieces to a strainer.
Heat 6 tbsp oil in a deep frying pan/kadai. On medium flame fry the potatoes until golden brown in color. Remove & keep aside.
Rub salt and a pinch of turmeric powder on the freshly washed pieces of prawn. On medium flame shallow fry them in the remaining oil for 2-3 minutes. Keep aside.
Add more oil at this stage. There should be 4-5 tbsp oil in the kadai, if not, add some. Temper with the ingredients mentioned ‘ for tempering ‘. Add onions and sauté until light brown in color. Next to add the ginger-garlic paste, green chilies, salt, cumin powder, turmeric powder & kashmiri mirch powder. Mix & fry it on medium heat till the masala starts leaving oil. Now add the boiled jackfruit pieces & the potatoes. Mix well with the masala, cover & cook on low flame for 10 minutes. Stir in between to prevent burning from the bottom of the pan. Add 1 cup of water. Mix, cover & cook on low flame till the potatoes are done & the raw smell of masala goes. In between the cooking add the prawns (just before 10 minutes from the finishing point). Uncover, add sugar, cook for 2-3 minutes more. At the end, add garam masala & ghee, mix well & remove from heat.
Serve hot with steamed rice.
