Echor chingri is an authentic Bengali raw jackfruit recipe, basically a raw jackfruit curry cooked with prawns. Echor is a Bengali term for kaccha kathal (in hindi) or raw young jackfruit and chingri means prawn in English. In Bengali homes, this jackfruit curry is also named chingri mach diye echorer torkari or chingri mach diye kancha kathaler torkari. This jackfruit curry is a very popular old Bengali curry prepared in the summer season.

For making echor chingri, raw green jackfruit and potatoes are boiled & curried with fried prawns in a gravy carrying a melange of flavourful spices with onion & garlic. This bengali style prawn jackfruit curry goes best as a side dish with steamed rice and daal for lunch.

recipe - echor chingri a bengali raw jackfruit curry with prawn

Echor chingri is quite similar to Bengali echorer dalna recipe, if echor is cooked with onion, garlic, and garam masala by adding prawns. Even this jackfruit curry also tastes like Bengali echorer Kalia or echor kosha with chingri mach.

Want to prepare this chingri diye echorer torkari recipe but do not know how to cut echor and which prawn to use? Then check my post about how to easily cut raw (unripe) jackfruit at home and store it to make any Indian-style jackfruit curry. For making this Bengali jackfruit curry 2 types of prawns are best – 1. Tiger prawns (Bagda chingri) or 2. Small prawn / shrimp (Kucho chingri).

Hope you will try this recipe at home and simply enjoy cooking this Bengali echor chingri. Share your in the comment section below.

Few more Bengali chingri macher recipes (Prawns dishes) on my website

Chingri macher malai curry

Bhapa Chingri

Bengali style Prawn cutlet

How to make Echor chingri recipe (Bengali kathal chingri recipe) step by step

Preparation

1. First, boil the echor and potatoes (both peeled & cut into cubes) in a pressure cooker with 3 cups of water on high heat with one whistle. (Check How to cut echor).

Boiled echor and aloo in pressure cooker

3. If using tiger prawn( Bagda chingri), first clean the chingri mach by removing the head, remove the prawn shells and devein the prawns & wash for 4-5 times.

If using small shrimp (kuchu chingri) then wash them under running water until the dirt goes off.

Then smear prawns with 1/2 tsp salt and 1/2 tsp turmeric powder as shown in the picture below..

coat the prawns with salt and turmeric powder

4. For making echor chingri masala, make a paste of ginger (5 g), garlic (15 pc), tomato (1 medium), green chilli (4-5), and whole garam masala (2 green cardamom, 4 cloves and 2 small pieces of cinnamon).

How to cook echor chingri

1. Heat a pan, and add oil to the pan once the pan is perfectly hot, once the oil is hot, fry the prawns. Fry the prawns becomes golden.

2. Remove the prawns from the pan and keep them aside.

3. Then add 1/2 tsp jeera and 3 bay leaves (tej pasta) into the pan, a little saute.

Jeera and bay leaves for phoron (tempering in oil)

4. Add onion (finely sliced) into the pan, stir well, and fry the onion until soft and golden brown.

5. Pour the masala paste into the pan and nicely mix up the masala with the fried onion.

after frying onion add echor chingrir masala paste in the pan

6. Then add 1 tsp cumin powder, 1 tsp turmeric powder, 3/4 tsp red chilli powder, 1/2 tsp Kashmiri red chilli powder, 1 tsp salt and 1/2 tsp sugar. Stir well.

add cumin powder, chilli powder, turmeric powder salt and sugar with echor chingrir masala paste

7. Fry the masala until the masala roasted well and release oil from all sides. Add a 1/2 cup of water to the pan and mix with the masala.

add water to the masala for making a gravy

8. Once the masala starts boiling, add the prawns to the pan, and nicely mix them with the masala.

9. For 8-10 mins, cook the prawn into the masala (or until the masala is infused in prawns).

After roasting the chingree in the masala

10. Then add boiled echor and alu into the pan (with the water used to boil the echor or kathal, if the water is not bitter in taste)) and mix well with the masala.

add echor and aloo into the pan with the chingri macher gravy

11. Cover the pan and cook it for 8-10 mins. Occasionally stir the gravy.

By covering the pan, cooking the gravy until the masala perfectly infused into echor, aloo and chingri

12. Once the gravy is slightly thick, mash a few potatoes (cubes) and mix with the gravy (mashed potatoes quickly make a thick gravy).

Mash few potato cubes to get the gravy thick

13. Boil the gravy until getting your desired consistency and echor chingri is ready to serve. Enjoy your meal with this delicious echor recipe.

Echor Chingri recipe | Bengali Kathal Chingri recipe | Bengali Echor recipe with prawn

Recipe by Moumita PaulCourse: LunchCuisine: Bengali, IndianDifficulty: Easy

Servings

6-8

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Echor chingri is a traditional yet unique Bengali recipe of young jackfruit roasted in a simple onion, chilli, garlic gravy with fried prawns & boiled potatoes. This jackfruit curry is especially served as a Bengali side dish with rice and daal.

Ingredients

500 g Echor/ Raw Jackfruit (peeled & diced)
350 g Prawns/ Shrimp (deshelled & deveined)
300 g Potatoes (peeled & diced)
3 medium Onion (Finely sliced)
1/2 cup Mustard Oil
To make echor chingri masala
15 Garlic cloves
8 g Ginger
1 Tomato (medium)
5 pc Green chillies
Whole garam masala
1 tsp cumin powder
1 tsp turmeric powder
3/4 tsp red chilli powder
1/2 tsp Kashmiri red chilli powder
1 tsp salt
1/2 tsp sugar
For Tempering the Oil
1/2 tsp jeera (cumin seeds)
3 bay leaves

Instructions to make Echor chingri

First, boil echor and potatoes (peeled & diced) in a pressure cooker with 3 cups of water on high heat with one whistle. (Check How to cut echor and store).
Smear the prawns (first remove the prawn shells and devein the prawns & wash for 4-5 times) with 1/2 tsp salt and 1/2 tsp turmeric powder.
Make a paste of ginger, garlic, tomato, green chilli, and whole garam masala (2 green cardamom, 4 cloves and 2 small pieces of cinnamon).
Heat a pan, add oil wait until hot, and fry the prawns until becomes golden. Remove the prawns from the pan and keep them aside.
Then add 1/2 tsp jeera and 3 bay leaves (tej pasta) into the pan, a little saute.
Add onion (finely sliced) into the pan, stir well, and fry the onion until soft and golden brown.
Pour the masala paste into the pan and nicely mix up the masala with the fried onion.
Then add 1 tsp cumin powder, 1 tsp turmeric powder, 3/4 tsp red chilli powder, 1/2 tsp Kashmiri red chilli powder, 1 tsp salt and 1/2 tsp sugar. Stir well.
Fry the masala until the masala roasted well and release oil from all sides. Add a 1/2 cup of water to the pan and mix with the masala.
Once the masala starts boiling, add the prawns to the pan, and nicely mix them with the masala.
For 8-10 mins cook the prawn into the masala (or until the masala is infused in prawns).
Then add boiled echor and alu into the pan (including the water used to boil, if the water is not bitter in taste)) and mix well with the masala.
. Cover the pan and cook it for 8-10 mins. Stir it occasionally.
Once the gravy is slightly thick, mash a few potatoes (cubes) and mix with the gravy (mashed potatoes quickly make a thick gravy).
Boil the gravy until getting your desired consistency and echor chingri is ready to serve. Enjoy your meal with this delicious raw jackfruit curry.

Notes

Pan and oil should be enough hot for frying the fish to avoid the fish sticking to the pan’s bottom
After boiling the jackfruit, must check the water used to boil the jackfruit. If the water is bitter then don’t add that water to the curry, that water can make the curry bitter in taste. Rather add 2 cups of plain water.
Spices are up to you, such as you can use less green chillis or red chilli powder if prefer less spicy fo