Enchor Chingri

Cuisines

Best for

Recipe

Ingredients

250 grams	green jackfruit (enchor), peeled and cubed
150 grams	prawns, cleaned and deveined
2 tablespoons	mustard oil
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	cumin powder
1 teaspoon	coriander powder
1 teaspoon	sugar
—	salt to taste
1 medium	onion, finely chopped
1 medium	tomato, chopped
1 inch	ginger, grated
2 cloves	garlic, minced
2 pieces	green chilies, slit
1 teaspoon	garam masala powder
1 cup	water
1 tablespoon	fresh coriander leaves, chopped

Instructions

1. 1 Marinate the prawns with half of the turmeric powder and a little salt. Set aside for 10 minutes.
2. 2 Heat 1 tablespoon of mustard oil in a pan and lightly fry the marinated prawns until they turn pink. Remove and set aside.
3. 3 In the same pan, add the remaining mustard oil. Add chopped onions and sauté until golden brown.
4. 4 Add grated ginger, minced garlic, and slit green chilies. Sauté for a minute until fragrant.
5. 5 Add chopped tomatoes and cook until they soften and the oil starts to separate.
6. 6 Mix in the remaining turmeric powder, red chili powder, cumin powder, coriander powder, and sugar. Cook for 2 minutes.
7. 7 Add the cubed jackfruit and stir well to coat with the spices.
8. 8 Pour in the water and add salt to taste. Cover and cook on low heat until the jackfruit is tender.
9. 9 Once the jackfruit is cooked, add the fried prawns and garam masala powder. Stir well and cook for another 5 minutes.
10. 10 Garnish with chopped coriander leaves and serve hot with steamed rice.