Discover the delicious and authentic Bengali Echor Chingri Dalna Recipe – Jackfruit and Prawn Curry. Learn how to make this traditional jackfruit and prawn curry step-by-step with our easy guide. Perfect for a flavourful meal!
Try our other recipes: Kathal ki Sabji, Kathal Biryani, Kathal ka Kofta & Kebab Pasanda.
Ingredients
- Raw jackfruit (echor), peeled and cubed – 150 gms
- Prawns, cleaned and deveined – 100 gms
- Onions, finely chopped – 150 gms (125 gms for frying & 25 gms for paste)
- Mustard oil – 7 tablespoons
- Salt to taste
Spices for kathal, potato and prawns Marination
- Turmeric powder – 1/4th teaspoon
- Red chili powder – 1/2 teaspoon
- Gram flour (Besan) – 1 tablespoon
- Salt to taste
Dry Spices
- Turmeric powder – 2 gms
- Kashmiri red chili powder – 2 gms
- Coriander powder – 3 gms
Spices for curry paste
- Baby Tomatoes – 3
- Ginger – 1/2 inch
- Cloves of Garlic – 5
- Green chilies – 5
- Onion – 25 gms
First Tempering
- Cumin seeds – 1/2 teaspoon
- Bay leaf – 1
- Green cardamom pods – 3
- Cinnamon stick – 1/2 inch
- Cloves – 4
Dry Roast (Bhuna Masala) Powder
- Coriander seeds – 2 tablespoons
- Cumin seeds – 1 tablespoon
- Black pepper seeds – 1 tablespoon
- Dry Red Chilies – 6
Final Tempering
- Ghee (clarified butter) – 1 tablespoon
- Kashmiri red chili powder – 1/2 teaspoon
- Coriander leaves – 1/2 tablespoon
Garnish
- Fresh coriander leaves for garnish
Method
Spices paste
- In a mixer grinder, blend ginger-garlic, tomato, onion, and green chilies into a fine paste. Keep it aside for further use.
Prepare the Jackfruit and Prawns:
- Take a large bowl and add the washed and cubed jackfruit (kathal), turmeric powder, red chili powder, gram flour (besan), and salt to taste. Mix it well and leave it for 5 minutes.
- In another bowl, add the washed prawns, garlic paste, turmeric powder, red chili powder, gram flour, and salt to taste. Mix it well and leave it for 5 minutes.
Cook the Prawns:
- Heat oil in a large pan over medium heat. Once it’s hot, carefully drop the jackfruit pieces into the pan and cook on medium flame until all sides are light golden brown. Using a spatula, take them out of the oil and place them on a plate. Repeat the same process for the prawns.
Make the Masala Base and Simmer and Garnish
- In the same pan, add the bay leaf, green cardamom, cinnamon stick, cloves, dry red chili, and cumin seeds. Fry for a few seconds until fragrant. Add the chopped onions and sauté until golden brown.
- Now add the dry spices and salt, and mix well. After a minute, add the spice paste (onion, tomato, green chili, and ginger-garlic paste) and mix well. Add the fried kathal and potato, mix well, and cook until the oil starts to separate.
- Add 1 1/2 cups of water, cover, reduce the flame, and let it simmer for 10 to 15 minutes. Adjust the salt. Now add the fried prawns and simmer for another 2 minutes. Before turning off the flame, add 1/2 teaspoon of dry roast powder and mix well. Switch off the flame.
Final Tempering and Garnish
- Heat clarified butter in a small pan. Add dry red chili and coriander leaves, and sauté for a few seconds. Turn off the heat and immediately add red chili powder.
- Pour the tempering over the curry. Quickly cover the pan and let the curry smoke for 3-4 minutes. After 3-4 minutes, garnish with fresh coriander leaves.
Serve
- Serve hot with steamed rice or roti.
