Echor Chingri| How to Cook Bengali style Jackfruit Curry with prawns

Echor Chingri is a traditional Bengali dish popular all over Bengal. In Bengal, this jackfruit is regarded as “gaachpatha”, interesting,. right!! Because after cooking it tastes like mutton curry, hence the name.

There are vegetarian as well as non vegetarian version of this recipe. Today I have shared the non vegetarian version where I have cooked it with prawns.


Jackfruit or Echor

Cinnamon sticks

Bay leaf

Dry red chilli

Potato cubes



Garlic cloves

Cumin powder

Coriander powder

Turmeric powder pinch

Salt and sugar to taste

Ghee / Mustard oil to cook


Firstly rub oil in your palm. Then cut the jackfruit into cubes. Wash them carefully.

Take a Kadai with water. Put salt and turmeric powder in the same. Now boil it. As water starts boiling, put the jackfruit cubes. Let it boil till the jackfruit becomes soft and tender. Now drain the water out. Also boil the potatoes.

Jackfruit cubes and potatoes are ready.

Take the onion and garlic cloves and tomato. Chop them. Put in a blender.

Blend into a smooth paste.

Now take the prawns. Wash them and cut them into halves. Sprinkle salt and turmeric powder.

Pour mustard oil in a pan. Fry the prawns.

Set them aside after frying

Now temper the same oil with bay leaf, dry red chilli and cinnamon sticks.

Next step is to add the masala paste in the same.

Stir for a while. Then add the jackfruit cubes and potato cubes slowly in the pan.

Toss them till the masala coats the jackfruit cubes and potatoes.

Then add the cumin powder and coriander powder, turmeric powder and salt to taste.

After few minutes, add water.

Cook for few minutes but don’t cover.

Sprinkle garam masala powder and finish cooking.


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