Friday, March 18, 2011
I made enchor er dalna two weekends back. The basic recipe is same as my old one but it has been worked on and the rough edges polished over the years with helpful tips from the Mater.
This one was a hit with my non-Bong friend who fondly remembers "kathal" but has never dared the canned ones in the US. The canned jackfruit as I have said has a salty-sour undertone because of all that brine. I do wash in several changes of water and soak the pieces in fresh water overnight but even then the briny taste lingers.
You should really use the fresh ones if you can get some. Incidentally I did see fresh green jacfruit at the Indian grocers here but I have no clue or desire to chop a whole jackfruit, so there.
This time I tossed the jackfruit pieces with red chili powder, a little cumin powder and fried them with a sprinkle of sugar. This is how one of my Ma's house help would do it back home and though I never tasted it, Ma says it would make the curry more delicious. With fresh raw jackfruit, you can skip this step or do it without the sugar.
I also fried the onions and then made a paste instead of making a paste of raw onions. This makes the curry more rich and delicious than regular.
I have updated the old recipe with Notes of my changes. So please go there if you have plans to cook up a delicious enchor dalna for the weekend.
The realization how fragile and powerless we are in the hands of nature kept me away from food this week.
Will be back next week.