Jack fruit Korma (Enchor er Korma)

The Muslim cuisine has had a great influence on Bengali cooking. The meat preparations, the different Kebabs and Biryanis have been a part of Bengali food at dinner parties and marriage functions. The rezela is one dish that every family claims is the original and authentic recipe. For those who can't get the right recipe Sabir restaurant in Central Calcutta  produces the authentic Rezela. The Muslims introduced onion and garlic for flavour and it was accepted with the root ginger. The Muslims of Bengal saw the abundance of fish and vegetables and they started incorporating it in their menu. They created Green Jackfruit Korma.
"Enchor" the green jackfruit is called gachh pantha (tree mutton) for its meaty taste. I gave you this introduction because it fits into this Korma recipe from the Muslim cuisine.

Ingredients:

• 500 gms green jackfruit .
• 1/2 tsp haldi.
• 2 tbsp mustard oil.
• 2 tbsp ghee.
• 1 tsp cumin seeds.
• 2 to 3 bay leaves.
• 1 tbsp ginger paste.
• 1 1/2 tbsp onion paste.
• 1 tsp red chilli powder.
• 50 gms curds.
• 2 tsp sugar.
• 3 green cardamoms.
• 4 sticks cinamon
• 3 cloves.
• 1 tbsp raisins (kismis).
• 1/2 cup hot water.
• Salt to taste.

Method:

• Grease your fingers and cut jackfruit into large pieces. The vegetable seller will also do this for you.
• Boil pieces with 1/4tsp haldi. I also use potato because my husband likes it, but that's optional.
• Drain and keep aside.
• Heat oil in a vessel to smoking point then add ghee.
• Reduce heat and add bay leaves and cumin seeds.
• Fry till spices are fragrant.
• Add haldi, ginger paste, onion paste, red chilli powder, sugar and salt.
• Take the vessel off the flame and add the beaten curds.
• Place the vessel on flame and fry until spices change colour.
• Add green cardamoms, cinamon and cloves half crushed.
• Fry until spices are rich brown and the oil comes to the surface.
• Add jackfruit and stir fry till they are mixed with the masala, it will take 3 mins.
• Add raisins and continue frying for 5mins.
• Add hot water and simmer till the oil comes on top.

The dish is ready to be served with a Roti of your choice.

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