Bangladeshi beef shatkora
This Bangladeshi beef shatkora recipe is a dish of contrasts. Rich spiced beef is balanced with the sour bitter flavour of the shatkora, a type of citrus fruit grown in the country. A stunning curry typically eaten during autumn.
- Total:
Ingredients
- ¼shatkora, fresh or frozen, approx. 175g
- 6tbsp of vegetable oil
- 2medium onions, chopped
- 2tbsp of garlic, minced
- 2tbsp of ginger, minced
- 1kg beef chuck, or shoulder on the bone, cut into 1-inch pieces
- 2tsp salt
- 2green chillies, or 3 if you like heat
- 2bay leaves
- ½tsp black peppercorns
- 4cloves
- 1star anise
- 1cinnamon stick
- 6cardamom pods
- 1black cardamom pod
- 1tsp panch poran, (Bengali five-spice)
- ½tsp garam masala
- 2tsp chilli powder
- 2tsp ground cumin
- 1tsp ground coriander
- 2tsp ground turmeric
- 2tsp paprika
- 1handful of fresh coriander, chopped
Instructions
Step 1
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 asideStep 2
Heat the oil in a large pan over a medium heat and add the garlic, ginger and onions. Sauté for a few minutes until the onions are translucentStep 3
Stir in the beef, salt, whole spices and green chillies and add 250ml of cold water. Bring to a simmer then cover and cook for 40 minutes over a medium heat, stirring occasionallyStep 4
After 40 minutes add the ground spices, stirring so they cover the pieces of beef, then cover and cook for 5 minutesStep 5
Add the shatkora and 250ml of hot water. Stir once then cover and cook for 10 minutes on a low heatStep 6
Top up the pan with 400ml of hot water and bring to the boil over a high heat (do not stir). Simmer 5 minutesStep 7
Add the chopped coriander, cover and cook on low heat for 10 more minutes, or until the meat is tenderStep 8
Serve with sticky white rice and a side salad of cucumber, red onion and tomatoes. Garnish with fresh coriander if you wish