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    Echor Chingri
    Jackfruit Recipes
    Shahi Kofta
    Intermediate
    For 4 people

    Echor Chingrir Shahi Kofta Curry

     

    This traditional Bengali dish combines the mild sweetness of tender jackfruit with the succulent taste of prawns in spiced dumplings, served in a fragrant curry with potatoes. The koftas have a soft texture from the jackfruit and prawns, while the curry is rich with warming spices. Making the dumplings takes a bit of prep, but the steps are straightforward.

     

    • Raw jackfruit (echor) (chopped into large chunks)

      500 g

    • Potatoes (large) (skin intact, chopped into large chunks)

      2

    • Besan (gram flour)

      1 cup (100 g)

    • Sunrise Jeera Powder

      1 tsp (5 g)

    • Sunrise Haldi Powder

      1 tsp (5 g)

    • Sunrise Dhania Powder

      1 tsp (5 g)

    • Salt

      to taste

    • Ginger-garlic-onion paste

      1 tbsp + 1 tbsp

    • Sugar

      to taste

    • Ginger-garlic paste

      2 tbsp (30 g)

    • Large prawns (shells intact, heads removed)(For Prawns)

      12

    • Sunrise Haldi Powder

      1 tsp (5 g)

    • Onions (medium) (thinly sliced)

      2

    • Garlic cloves (minced)

      2

    • Ginger (grated)

      1-inch piece

    • Green cardamoms

      2

    • Cloves

      4

    • Cinnamon stick

      1

    • Sunrise Jeera

      1 tsp (5 g)

    • Red chilli (broken into pieces)

      1

    • Sunrise Dhania Powder

      1 tsp (5 g)

    • Sunrise Kashmiri Mirch Powder

      1 tsp (5 g)

    • Salt

      to taste

    • Lukewarm water

      2 cups (400 mL)

    • Sunrise Shahi Garam Masala

      1 tsp (5 g)

    • Ghee

      2 tbsp (30 mL)

    • Fresh coriander (chopped)

      for garnish

    Sunrise tip: For a more intense prawn flavour, fry the prawn heads, then strain the oil and use it to fry the spices for the curry.

     

    Steps 

     

    Step 1: Cook Jackfruit and Potatoes

    • Time: 10 minutes

    • Boil water in a large pan. Add chopped jackfruit, potatoes, salt, and a dash of Sunrise Haldi Powder. Cover and cook until the jackfruit is tender. Drain and let it cool. Remove the seeds from the jackfruit. Take more than half of the cooked potatoes and set them aside for later.

       

    Step 2: Make Kofta Dough

    • Time: 8 minutes

    • In a bowl, mash the cooked jackfruit and remaining potatoes. Mix in besan, Sunrise Jeera Powder, Sunrise Haldi Powder, Sunrise Dhania Powder, salt, sugar, and ginger-garlic paste. Knead into a soft dough. Divide into 12 equal portions.

       

    Step 3: Prep Prawns

    • Time: 5 minutes

    • Heat 1 tbsp oil in a pan. Add prawns and sprinkle Sunrise Haldi Powder. Toss until evenly coated. Fry for 1-2 minutes until they just turn red. Don't overcook. Remove and let cool.

       

    Step 4: Form Koftas

    • Time: 10 minutes

    • Take a prawn and cover the head with a portion of the jackfruit dough, leaving the tail exposed. Repeat for all prawns. Keep the prepared koftas on a plate.

       

    Step 5: Fry Koftas

    • Time: 8 minutes

    • Heat 2 tbsp oil in the same pan. Gently place the koftas and fry, turning occasionally, until golden-brown on all sides. Remove and set aside.

       

    Step 6: Make Curry Base

    • Time: 8 minutes

    • In the same pan, add red chilli, bay leaf, green cardamom, cloves, cinnamon, and Sunrise Jeera. Sauté for 1 minute until fragrant. Add onions and a pinch of sugar. Fry until lightly browned. Stir in ginger-garlic paste and fry for 30 seconds.

       

    Step 7: Add Spices and Water

    • Time: 5 minutes

    • Pour in a splash of water and bring to a boil. Add Sunrise Dhania Powder, Sunrise Jeera Powder, Sunrise Kashmiri Mirch Powder, and salt. Mix well and cook for 2 minutes.

       

    Step 8: Simmer Koftas and Potatoes

    • Time: 10 minutes

    • Add the reserved cooked potatoes and fried koftas to the curry. Pour in 2 cups of lukewarm water. Stir gently, cover, and simmer on low heat for 8 minutes until the koftas are heated through and the curry thickens slightly.

       

    Step 9: Finish and Serve

    • Time: 1 minute

    • Sprinkle Sunrise Shahi Garam Masala on top. Mix gently and turn off the heat. Drizzle ghee over the curry. Garnish with chopped coriander. Serve hot with steamed rice.

       

    Goes Best With

    • Side Dish: Aloo Posto (Bengali-style potatoes with poppy seeds)

    Bread: Luchi (Bengali fried flatbread)