Echor Chingri Kalia | Jackfruit Shrimp Curry
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 400 gm Echor/Jackfruit
  • 20 gm Shrimp/prawn
  • 2 Medium Size Potatoes
  • 2 Tablespoon Ghee
  • 2-3 Tablespoon Oil (Vegetable oil/ Mustard oil)
  • 1-2 Whole Red Chilies [the_ad id="2092"]
  • 1 Bay Leave
  • 1 Teaspoon Whole Cumin (geera)
  • Whole Cinnamon, Cardamom, Cloves (2, 2, 2)
  • 1 Cup Chopped Onion
  • 1 Tablespoon Ginger Paste
  • 1 ½ Tablespoon Garlic Paste
  • ½ Medium Size Tomato
  • 1 ½ Tablespoon Tomato Puree
  • 1 Teaspoon Turmeric Powder
  • 1-2 Teaspoon Red Chili Powder
  • 1-1½ Teaspoon Dry Roasted Cumin Powder
  • 1 Teaspoon Garam Masala Powder (Cinnamon, Cardamom, Cloves)
  • Salt (as needed)
  • Sugar (as per taste)
  • 2-3 Whole Green Chilies
Instructions
  1. Before you start cutting the echor/Jackfruit, make sure that you should rub or apply oil in your palm. Now peel off the skin and cut into small cubes. Alternatively you can also purchase packaged Jackfruit from grocery store.
  2. If you are using packaged Jackfruit (frozen), like me, then you should once boil the jack fruit in a warm water for few minutes.[the_ad id="2092"]
  3. Otherwise, heat enough water in a deep vessel, add salt and turmeric powder in it, wait for the water to start boiling.Now add the raw fresh Jackfruit in it.
  4. Cook the Jackfruit until it becomes soft and tender.
  5. Now drain the water and keep them aside.
  6. You can also find canned Jackfruit, but personally I don’t like them, because in a canned product you will find liquid preservative. If you are using it then at first drain the preservation liquid and then wash the Jackfruit with plain water.
  7. Heat some oil and when the oil is hot enough light fry the echor/Jackfruit with turmeric powder and salt and keep them aside.
  8. Afterwards cut and peel potatoes and cut them into small chunks.
  9. Light fry the potato chunks with salt and turmeric, keep them aside.
  10. Cut and clean the shrimp then marinate the shrimp with salt and turmeric, light fry them as well, keep them aside.
  11. In the same skillet add oil, then put 1 teaspoon of whole cumin, 1 bay leave, 1 whole red chili, and whole garam masala.
  12. Wait for few minutes unit the aroma comes out, then add chopped onion, sauté for few more minutes.
  13. When the onion become translucent add ginger-garlic paste. Cook the whole thing for 3-4 minutes.
  14. Now it’s time to add all dry spices, such as turmeric powder, red chili powder, and roasted cumin powder and mix them well.
  15. Add chopped tomatoes and cover pan with lid to soften the tomatoes for 2 minutes. Make sure that your masala do not burn in this step.
  16. Once you remove the lid, you can see tomatoes getting pulpy. Cooked the masala few more minutes, when the oil starts getting extracting from masala, add salt and sugar.
  17. Now add the Jackfruit (echor), potato and shrimp and mix them well with masala; cook for another 4-5 minutes.
  18. Add 2 cups of warm water and cover the lid and simmer the heat.
  19. After 6-7 minutes, remove the lid and stir it again.
  20. When it becomes a gravy like consistency, turn of the flame.
  21. Now add little bit of garam masala powder and 2 teaspoon of ghee .
  22. Your Echor Chingri Kalia / Jackfruit Shrimp Curry is ready to be served. Serve it with steam rice.
Nutrition Information
Serving size: 4
Recipe by Fun Love and Cooking at https://www.funloveandcooking.com/echor-chingri-kalia-jackfruit-shrimp-curry/