Enchor chingri

PeekNCook’s selected Bengali Echor Chingrir Dalna combines green jackfruit, prawns and potato in a spiced gravy. This version uses the fresh-jackfruit preparation and includes the offered ghee finish.

Unspecified oil is rubbed on the hands before the jackfruit is skinned and cut. The pieces boil in separate water with salt and turmeric, then are drained and set aside; the prawns are cleaned and marinated with salt and turmeric.

Mustard oil fries the prawns and supplied cut potato, which are removed to a bowl. Bay leaf and cumin seed temper the same oil before chopped onion fries until golden, followed by ginger-garlic paste, turmeric, green chilli and chilli powder with a little separate water.

The supplied tomato is added and cooked under a cover until pulpy. After the lid is opened, the masala fries until oil separates and is seasoned with salt and sugar; the same fried prawns, potato and boiled jackfruit return and are mixed through it.

Warm curry water is added for covered simmering until the potato cooks. The curry is transferred to a serving bowl, finished with garam masala and the selected optional ghee, and served with steamed rice.