Today we are going to make a non- veg. curry made with unripe jack fruit and shrimp. In Bengal it is called Echor – Chingri. It is a traditional Bengali dish and very popular all over Bengal. The curry is very tasty to eat and easy to prepare.
Cooking time – 45 minutes Serve – 4
1.Echor – 500 grams.
2.Shrimp – 250 grams.
3.Potato (large) – 1 (peeled and cut into cubes)
4.Cumin seeds – 1/2 tsp.
5.Bay leaves – 2
6.Tomato – 1 (chopped)
7.Onion – 1 (chopped)
8.Ginger paste – 1/2 tsp.
9.Garlic paste – 1/2 tsp.
10.Turmeric powder – 3/4 tsp.
11.Chilly powder – 1/2 tsp.
12.Cumin powder – 1/2 tsp.
13.Coriander powder – 1/2 tsp.
14.Salt to taste.
15.Sugar – 1/2 tsp.
16.Ghee – 1 tsp.
17.Garam masala powder – 1/2 tsp.
18.Oil – 1/2 cup.
1.Before cutting the jackfruit grease your palms and knife with oil. Cut the jackfruit into halves. Peel the thick skin well. Cut the fibrous portion. Cut the solid portion into cubes. Take all the seeds from the fibrous portion and discard the hard outer skin of the seeds. Soak the solid cubes and seeds in 3 cups of water for 10 minutes. Soak potato in water for 10 minutes. Drain jackfruit and potato.
2.Boil 2 cups of water in a pan. To this add jackfruit,potato and 1 tsp. of salt and boil for 3 to 4 minutes. Transfer to a colander. Clean and wash the shrimp, marinate with 1/4 tsp.of salt and a pinch of turmeric powder. Grind tomato and onion to a paste. To this add ginger,garlic,turmeric, chilly,cumin,coriander and 1/2 cup of water.Mix well and keep the masala mix aside.
3.Heat 4 tbsp.of oil in a frying pan, stir fry the shrimp for 1 minute. Remove the shrimp from oil, keep aside. Add boiled jackfruit and potato in the same pan and stir fry for 5 minutes (on slow flame). Transfer the fried vegetables to a bowl, clean the pan.
4.Add 4 tsp.of oil in the same pan, add cumin seeds and bay leaves. When cumin looks brown, add the masala mix. Saute until the raw smell of the masala goes off (on slow flame). Add the fried jackfruit and potato, sugar and 1/2 cup of water. Saute for 5 minutes. Add 2 cups of water, salt and let it bring to boil. Add the fried shrimp and cook till the jackfruit and potato are soft. When the gravy starts thickening, remove pan from the heat. Add ghee and garam masala powder, cover the pan and give 10 minutes standing time. The famous Bengali Echor- Chingri is ready. Serve the delicious dish with Rice or Roti.