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Shatkora Beef Curry BIR
Shatkora Beef Curry BIR is a modern British recipe for a British Indian Restaurant (BIR) recipe for a curry of beef in a gravy flavoured with panch phoron and bangladeshi shatkora pickle. The full recipe is presented here and I hope you enjoy this classic British version of: Shatkora Beef Curry BIR.
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
2
Rating: 
Tags : CurryBIR CurriesSpice RecipesBeef RecipesBritish Recipes
I've presented
Bangladeshi beef shatkora on this site before. This recipe is a BIR version of that dish, using shatkora a local Bengali citrus fruit (a relative of lemon) that is used to make shatkora pickle, which is the flavour backbone of this dish. You need a well-flavoured meat for this dish and I would suggest beef or venison. This curry is also sometimes known as Beef Nimbo from the Bengali/Hindi word for 'lemon'.
Ingredients:
3-4 tbsp Oil
½ tsp Black Mustard Seeds
1 star anise
1 stick cassia bark
6 green cardamom pods, crushed
1 black cardamom pod, crushed
5-6 Onion segments
1 large segment each of Green and Red bell Peppers (approx. 4cm in length)
1 tbsp Ginger-Garlic paste
1 tsp
curry mix powder
1 tsp Chilli Powder (or to taste)
1 tsp
Panch Phoron, (Bengali five-spice)
¼ tsp Salt
3½ tbsp
tomato paste
2½ tbsp
Shatkora Pickle (you can also buy ready-made from Asian stores)
200g
Pre-Cooked Beef,
Chicken Tikka, or your own choice of main ingredient (mushrooms work well)
280ml (about)
base curry sauce
3½ tbsp Single Cream, Evaporated Milk, or a mixture of both
1 tsp Sugar
fresh coriander leaves, to garnish
Method:
Place a wok or deep frying pan over high heat. When hot, add the oil, followed by the black mustard seeds, star anise, cassia and cardamoms.
When the mustard seeds start to crackle and pop add the onion and bell pepper segments and fry for about a minute or until lightly charred, stirring frequently.
Remove the pan from heat for 10 seconds then add the ginger-garlic paste then return to the heat and resume cooking over medium high heat. Stir-fry the ingredients for 15 seconds or until the ginger-garlic paste has started to brown.
Now stir in the mix powder, chilli powder, panch phoron, and salt. At this point add a small amount of base gravy or water (about 2 tbsp) to quench the spices, giving them time to cook properly without sticking and burning. Fry for 15-20 seconds, stirring constantly.
Add the tomato paste and the shatkora pickle, and the pre-cooked beef. Stir together and cook for a further 15 seconds or so. Turn the heat up to high.
Now add 5 tbsp base gravy, stirring everything together then leave to cook for 30-45 seconds, until the sauce thickens up and the oil starts to separates and can be seen floating to the surface, and little pits start to form around the edges of the pan.
Again, add 5 tbsp of base gravy. You're adding a little a time so that the temperature is not overly reduced and so that the sauce can caramelise better.
Now stir in the remaining base gravy, the cream/evaporated milk, and the sugar. Stir everything together then leave to cook for 4-5 minutes (stirring only once or twice), or until the sauce has thickened to your liking, and caramelisation is showing around the edges of the pan.
Add a generous sprinkling of fresh coriander along with some extra base gravy so the consistency of the sauce is to your liking.
Mix then cook for another 20 seconds before serving.
Find more BIR recipes on the FabulousFusionFood British Indian Restaurant (BIR) recipes page.
