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Bangladeshi Beef Shatkora
Bangladeshi Beef Shatkora is a traditional Bangladeshi recipe for a classic rich, spicy, beef curry flavoured with the bitter citrus fruit, shatkora. The full recipe is presented here and I hope you enjoy this classic Bangladeshi version of: Bangladeshi Beef Shatkora.
prep time
20 minutes
cook time
90 minutes
Total Time:
110 minutes
Serves:
6
Rating: 
Tags : CurrySpice RecipesBeef RecipesBangladesh Recipes
Shatkora is a sour and bitter citrus fruit that grows locally in Bangladesh. This balances the rich spicyness of the beef curry. This warming dish is traditionally eaten in the autumn when the citrus fruit are at their best. Frozen shatkora (and fresh in season) can be found in Asian supermarkets that cater to the Bangladeshi community. A shatkora looks like an elongated, knobbly, lime. However, due to its bitter flavour it is only used to cook with. As well as beef, lamb and goat can also be used to prepare this curry.
Ingredients:
1/4 shatkora, fresh or frozen, (approx. 175g/6oz)
6 tbsp of vegetable oil
2 medium onions, chopped
2 tbsp of garlic, minced
2 tbsp of ginger, minced
1kg (2 1/3 lbs) beef chuck, or shoulder on the bone, cut into 3cm (1-inch) pieces
2 tsp salt
2 green chillies, (or 3 if you like heat)
2 bay leaves
1/2 tsp black peppercorns
4 cloves
1 star anise
1 cinnamon stick
6 green cardamom pods
1 black cardamom pod
1 tsp panch phoran, (Bengali five-spice)
1/2 tsp garam masala
2 tsp chilli powder
2 tsp ground cumin
1 tsp ground coriander
2 tsp ground turmeric
2 tsp paprika
1 handful of fresh coriander (cilantro), chopped
Method:
Cut the piece of shatkora into wedges and then chop each wedge into 4 pieces, making sure to remove any seeds. If using frozen shatkora, defrost first in cold water for 1 hour, then cut each slice into 4 pieces and set aside.
Heat the oil in a large pan over a medium heat and add the garlic, ginger and onions. Fry for about 4 minutes, or until the onions are translucent. Stir in the beef, salt, whole spices and green chillies and add 250ml of cold water. Bring the mixture to a simmer then cover and cook for 40 minutes over a medium heat, stirring occasionally.
Now add the ground spices, stirring so they cover the pieces of beef, then cover the pan and cook for 5 minutes. Add the shatkora and 250ml (1 cup) of hot water. Stir once then cover and cook for 10 minutes on a low heat. Top up the pan with 400ml (1 2/3 cups) of hot water and bring to the boil over a high heat (do not stir). Reduce to a simmer and cook for 5 minutes
Add the chopped coriander, cover and cook on low heat for 10 more minutes, or until the meat is tender.
Serve accompanied by sticky white rice and a side salad of cucumber, red onion and tomatoes. Garnish with fresh coriander if you wish.
