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.

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