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We hope you got insight from reading it, now let’s go back to enchor chingri/raw jackfruit with prawns/enchorchingri malaikari recipe. You can have enchor chingri/raw jackfruit with prawns/enchorchingri malaikari using 27 ingredients and 15 steps. Here is how you achieve it.

The ingredients needed to prepare Enchor Chingri/Raw jackfruit with prawns/EnchorChingri Malaikari:

1. You need 500 grams Raw jackfruit (Enchor)-cut into medium chunks
2. You need 6 medium sized (200-300g) prawns
3. Prepare 1 medium sized potatoes (cut into cubes)
4. Use 3 cups Coconut milk (optional) / water
5. Prepare 1 medium sized onion roughly chopped
6. Use 3 Green chillies (Slitted /Paste)
7. Use 1.5 teaspoon Ginger paste
8. Provide 1.5 teaspoon Garlic paste
9. Take 2 Cardamoms
10. Provide 1 small stick Cinnamon
11. Use 2 Cloves
12. Take 2 Bay-leaves
13. Take to taste Salt
14. Provide 2-3 Dried red chillies (whole)
15. Provide 0.25 teaspoon Turmeric powder
16. Get 0.25 teaspoon Red chilli powder
17. You need 0.5 teaspoon Kashmiri red chilli powder
18. Provide 1.5 teaspoon Cumin powder
19. You need 1.5 teaspoon Coriander powder
20. Get 1 teaspoon Sugar
21. Get 0.5 teaspoon Ajinomoto (optional)
22. Provide 1 medium sized tomato ( pureed)
23. Prepare 1 tablespoon Yogurt
24. Prepare as needed Mustard Oil
25. Use 1 teaspoon Ghee
26. Get 0.5 teaspoon Garam masala powder
27. Provide 0.5 teaspoon Ajinomoto

Instructions to make Enchor Chingri/Raw jackfruit with prawns/EnchorChingri Malaikari:

1. Beat the yogurt well. Add 1tsp cumin and coriander powder each along with turmeric powder, Kashmiri red chilli powder and ajinomoto (optional). Mix it well.
2. Cut the prawns into 3-4 pieces including heads and tails.
3. Marinate prawns with salt and turmeric for 15min and then fry it lightly. Keep it aside and fry the potato in the same oil.
4. Fry the chopped onion till it's translucent and slightly brown at the edges. Cool it down and make a paste of it.
5. Meanwhile in a pressure cooker take the jackfruit and fill it with water so that the water level is 1-1.5inch more than the upper level of jackfruit. Add a little salt too.
6. Wait for 2whistle and then let the pressure release naturally. Don't force open.
7. Drain out the jackfruit and mix it with 0.25 tsp red chilli powder, 0.5 tsp cumin powder and 0.5 tsp coriander powder each. Keep it aside. The jackfruit can be fried a little, adding a little sugar in the oil, before keeping aside(optional).
8. Add some mustard oil in the wok and temper with bay leaf, dried red chillies, cardamoms, cinnamon and cloves. When it starts to crackle add the fried onions paste.
9. Add ginger and garlic paste.
10. Now add the tomato puree along with chopped green chillies. Fry it well.
11. Lower the flame and add the yogurt mix slowly stirring continuously. Cook till the oil separates.
12. Add the jackfruit, potato and prawns and Mix well. Fry for 5min or so.
13. Add the coconut milk/water and salt. Cover and simmer for 10-15min till everything is perfectly boiled.
14. Adjust salt and sugar. Add garam masala powder and ghee. Cook for 2min and it's ready.
15. Enjoy it with rice or chapati

In Bengali the young jackfruit is called 'Enchor'. Remove and serve hot with rice. Marinate the prawns with a little turmeric powder + salt. In the same oil add the aam kasundi and a little water. Add turmeric powder and bring to a boil.

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