Shatkora Beef Curry
A distinctive and aromatic beef curry from Bangladesh, featuring the unique citrusy flavor of shatkora (a type of wild citrus fruit). The shatkora rind imparts a tangy, slightly bitter, and intensely fragrant note to the tender beef.
🧂 Ingredients
- 1 kg Beef(cut into 1.5-inch cubes)
- 1 medium Shatkora(rind only, thinly sliced, seeds removed)
- 3 large Onions(finely chopped)
- 2 tbsp Ginger paste
- 2 tbsp Garlic paste
- 1.5 tsp Turmeric powder
- 2 tsp Coriander powder
- 1.5 tsp Cumin powder
- 1 tsp Red chili powder(adjust to taste)
- 1 tsp Garam masala powder
- 3-4 pieces Whole dried red chilies
- 4-5 pieces Cardamom pods
- 4-5 pieces Cloves
- 1 inch Cinnamon stick
- 2 pieces Bay leaf
- 4 tbsp Mustard oil
- to taste Salt
- as needed Water
👨🍳 Instructions
- 1
Wash the beef cubes thoroughly and pat them dry.
- 2
Heat mustard oil in a heavy-bottomed pot or pressure cooker over medium-high heat. Add whole dried red chilies, cardamom, cloves, cinnamon stick, and bay leaves. Sauté for about 30 seconds until fragrant.
- 3
Add the chopped onions and fry until they turn golden brown. This will take about 10-15 minutes.
- 4
Add ginger and garlic paste. Sauté for 2-3 minutes until the raw smell disappears.
- 5
Add the beef cubes and sear them on all sides until they are lightly browned.
- 6
Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well and cook for 5 minutes, stirring constantly.
- 7
Add enough hot water to cover the beef. Bring to a boil, then reduce the heat to low, cover the pot, and simmer for 1 to 1.5 hours, or until the beef is almost tender. If using a pressure cooker, cook for 6-8 whistles on medium heat and let the pressure release naturally.
- 8
Once the beef is almost tender, add the thinly sliced shatkora rind. Mix gently.
- 9
Continue to cook, uncovered, on low heat for another 20-30 minutes, allowing the shatkora flavor to infuse into the curry and the gravy to thicken. Add more hot water if the curry becomes too dry.
- 10
Stir in the garam masala powder. Cook for another 2 minutes and then turn off the heat.
- 11
Let the curry rest for about 10 minutes before serving. Serve hot with rice or roti.
💡 Pro Tips
- ✓Shatkora can be quite bitter; ensure you remove all seeds and use only the rind.
- ✓The quality of shatkora is crucial for the authentic flavor. If unavailable, the dish cannot be replicated.
- ✓Mustard oil is traditional and adds a distinct pungency; however, vegetable oil can be substituted if necessary.
🔄 Variations
- Some recipes include a small amount of potato cubes added towards the end of cooking.
- For a richer gravy, a tablespoon of yogurt can be whisked in during the last 30 minutes of simmering.