About this recipe:Kathaler Echor ( Jack fruit fry) becomes very popular during early summer when a wide variety of raw jack fruits are available. I have found that people cook kathaler echor in many different ways, and that each dish has its own taste and texture. This recipe is creamy, slightly spicy and a bit sweet as coconut milk and coconut paste is used along with the spices. It is served with plain white rice.
Cut the jackfruit in half; remove the outer layer of the jackfruit and the seeds. Cut each piece of jack fruit into half or quarter pieces.
Wash and remove the outer layer of the seeds. Cut the seeds in half to make medium sized slices.
Boil the seeds and jackfruit pieces in water for 15-20 minutes.
While the jackfruit pieces and seeds get boiled, break the coconut open. Grate the coconut flesh and put the grated coconut in a blender. Add 1/2 to 1 cup of water and blend well. Pour the blended coconut on a muslin sieve and filter out the coconut extract or milk on a bowl. Collect 1 cup of coconut milk and set aside.
Heat a frying pan with oil on high heat.
Lower the heat when the oil starts to simmer. Add the onion, ginger and garlic pastes. Stir well and sprinkle the turmeric, red chilli and cumin powders. You can use cumin paste instead of cumin powder. Also sprinkle the salt and bay leaves. Continue to stir for 5-6 minutes.
Add the shrimps and fry for a bit. Now add the sliced jackfruit pieces and seeds with the boiled water. Cook until the water dries up. Pour the coconut milk and cook until the coconut milk dries up to form a thick gravy. By now the seeds and jack fruit pieces should be almost boiled.
If the water has dried a bit too much, then add a few drops of water so that the gravy is not too dry but is rather creamy and thick.
Lower the heat to a medium level and put the lid on for 10 minutes.
The dish will be ready to be served when the preferred thickness of gravy forms and the oil starts to float and simmer on top.