Have you ever wondered what it’s like to taste the essence of Bengal in one dish? Well, let me introduce you to Echor Chingri, a traditional Bengali recipe that harmoniously blends green jackfruit (echor) and prawns (chingri) with a medley of spices. It’s like a symphony of flavors in your mouth!
Echor Chingri – A Bengali Culinary Gem
Echor Chingri is a delectable Bengali dish that combines two diverse and flavorful ingredients: raw jackfruit (echor) and shrimp (chingri). This culinary masterpiece showcases the culinary diversity of Bengali cuisine, where ingredients like jackfruit are transformed into mouthwatering dishes. Echor Chingri offers a harmonious blend of textures and tastes, with the mild and tender jackfruit complementing the savory shrimp.
Equipment
- Cutting Board Essential for chopping the onions and cutting the jackfruit into cubes.
- Knife A sharp knife is necessary for finely chopping the onions and other ingredients.
- Large Pot or Deep Pan You'll need this for boiling the jackfruit. It should be large enough to accommodate the jackfruit and water.
- Colander or Strainer To drain the boiled jackfruit.
- Frying Pan or Skillet A large skillet or frying pan is required for the main cooking process, where you'll be tempering spices and cooking the jackfruit and prawns.
- Spatula or Stirring Spoon For stirring the ingredients and ensuring they are well mixed and evenly cooked.
- Measuring Spoons To accurately measure the spices and other ingredients.
- Mixing bowl Needed for marinating the prawns.
- Tongs Useful for flipping and stirring the prawns during cooking to ensure they're evenly cooked.
- Serving Dish For presenting the dish once it's ready.
Ingredients
- 500 g Green jackfruit (Echor) cut into cubes
- 250 g Prawns (Chingri) deveined and cleaned
- 2 tablespoons Mustard oil
- 2 Bay leaves
- 1 teaspoon Cumin seeds
- 1 each Whole garam masala (cardamom, cinnamon, cloves)
- 1 medium Onion finely chopped
- 1 tablespoon Ginger-garlic paste
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Cumin powder
- to taste Salt
- 1 teaspoon Sugar optional
- 1 teaspoon Ghee
- Water as required
Instructions
- Prepare the Jackfruit: Boil the jackfruit cubes in salted water until they are tender. Drain and set aside.
- Marinate the Prawns: Mix the prawns with a pinch of turmeric and salt. Keep them aside for about 10 minutes.
- Tempering: Heat mustard oil in a pan. Add bay leaves, cumin seeds, and whole garam masala. Let them sizzle for a few seconds.
- Sauté: Add chopped onions and fry until golden brown. Stir in ginger-garlic paste and fry till the raw smell disappears.
- Spice it Up: Add turmeric, red chili, and cumin powder. Fry for a minute.
- Cook the Jackfruit: Add the boiled jackfruit to the pan. Mix well with the spices. Cook for about 5-7 minutes.
- Prawn Time: Add the marinated prawns and salt to the pan. Cook until the prawns turn pink and are well incorporated with the jackfruit.
- Final Touch: Add a teaspoon of ghee and a pinch of sugar for an authentic taste. Cook for another 2 minutes.
- Serve: Serve hot with steamed rice or pulao.
Tips and Information
- Make sure to not overcook the prawns as they can become rubbery.
- You can add a splash of water if the mixture seems too dry during cooking.
- Adjust the spice levels according to your preference.
FAQs
Can I use canned jackfruit?
Yes, canned jackfruit can be used, but fresh fruit gives the best flavor.
Is there a vegetarian alternative to prawns in this recipe?
You can use paneer or tofu as a substitute for a vegetarian version.
How long can I store Echor Chingri?
It’s best enjoyed fresh but can be refrigerated for up to 2 days.
Can I use any other oil instead of mustard oil?
Mustard oil gives a unique flavor, but you can use vegetable oil if mustard oil is not available.
Is this dish spicy?
The spice level is moderate but can be adjusted to suit your taste.