Enchor Chingri/Raw jackfruit with prawns/EnchorChingri Malaikari

Name: Enchor Chingri/Raw jackfruit with prawns/EnchorChingri Malaikari
Total time: 1800 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 500 grams Raw jackfruit (Enchor)-cut into medium chunks; 6 medium sized (200-300g) prawns; 1 medium sized potatoes (cut into cubes); 3 cups Coconut milk (optional) / water; 1 medium sized onion roughly chopped; 3 Green chillies (Slitted /Paste); 1.5 teaspoon Ginger paste; 1.5 teaspoon Garlic paste; 2 Cardamoms; 1 small stick Cinnamon; 2 Cloves; 2 Bay-leaves; to taste Salt; 2-3 Dried red chillies (whole); 0.25 teaspoon Turmeric powder; 0.25 teaspoon Red chilli powder; 0.5 teaspoon Kashmiri red chilli powder; 1.5 teaspoon Cumin powder; 1.5 teaspoon Coriander powder; 1 teaspoon Sugar; 0.5 teaspoon Ajinomoto (optional); 1 medium sized tomato ( pureed); 1 tablespoon Yogurt; as needed Mustard Oil; 1 teaspoon Ghee; 0.5 teaspoon Garam masala powder; 0.5 teaspoon Ajinomoto

Tanaya @cook_11917426

Kolkata & Pune

Jack fruit (enchor) is served in many occasions in Bengal. It's a non - vegetarian version but you can simply skip the prawns to make a vegetarian dish.

Tanaya @cook_11917426

Kolkata & Pune

Jack fruit (enchor) is served in many occasions in Bengal. It's a non - vegetarian version but you can simply skip the prawns to make a vegetarian dish.

Saved

Ingredients

30+30 mins

5-6 servings

500 gramsRaw jackfruit (Enchor)-cut into medium chunks
6medium sized (200-300g) prawns
1medium sized potatoes (cut into cubes)
3 cupsCoconut milk (optional) / water
1medium sized onion roughly chopped
3Green chillies (Slitted /Paste)
1.5 teaspoonGinger paste
1.5 teaspoonGarlic paste
2Cardamoms
1 small stick Cinnamon
2Cloves
2Bay-leaves
to tasteSalt
2-3Dried red chillies (whole)
0.25 teaspoonTurmeric powder
0.25 teaspoonRed chilli powder
0.5 teaspoonKashmiri red chilli powder
1.5 teaspoonCumin powder
1.5 teaspoon Coriander powder
1 teaspoonSugar
0.5 teaspoonAjinomoto (optional)
1medium sized tomato ( pureed)
1 tablespoonYogurt
as needed Mustard Oil
1 teaspoonGhee
0.5 teaspoonGaram masala powder
0.5 teaspoonAjinomoto

Saved

Steps

30+30 mins

1

Beat the yogurt well. Add 1tsp cumin and coriander powder each along with turmeric powder, Kashmiri red chilli powder and ajinomoto (optional). Mix it well.
2

Cut the prawns into 3-4 pieces including heads and tails.
3

Marinate prawns with salt and turmeric for 15min and then fry it lightly. Keep it aside and fry the potato in the same oil.
4

Fry the chopped onion till it's translucent and slightly brown at the edges. Cool it down and make a paste of it.
5

Meanwhile in a pressure cooker take the jackfruit and fill it with water so that the water level is 1-1.5inch more than the upper level of jackfruit. Add a little salt too.
6

Wait for 2whistle and then let the pressure release naturally. Don't force open.
7

Drain out the jackfruit and mix it with 0.25 tsp red chilli powder, 0.5 tsp cumin powder and 0.5 tsp coriander powder each. Keep it aside. The jackfruit can be fried a little, adding a little sugar in the oil, before keeping aside(optional).
8

Add some mustard oil in the wok and temper with bay leaf, dried red chillies, cardamoms, cinnamon and cloves. When it starts to crackle add the fried onions paste.
9

Add ginger and garlic paste.
10

Now add the tomato puree along with chopped green chillies. Fry it well.
11

Lower the flame and add the yogurt mix slowly stirring continuously. Cook till the oil separates.
12

Add the jackfruit, potato and prawns and Mix well. Fry for 5min or so.
13

Add the coconut milk/water and salt. Cover and simmer for 10-15min till everything is perfectly boiled.
14

Adjust salt and sugar. Add garam masala powder and ghee. Cook for 2min and it's ready.
15

Enjoy it with rice or chapati