Sylheti Shatkora Beef Curry
Tender beef braised in an aromatic, spiced gravy infused with the fragrant, pleasantly bitter tang of wild Sylheti citrus.
- Prep
- 20 min
- Cook
- 75 min
- Total
- 95 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •heavy-based casserole dish
- •wooden spoon
- •chopping board
- •measuring spoons
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 30 g
- carbs
- 8 g
- fibre
- 3 g
- protein
- 44 g
- calories
- 480 kcal
Instructions
- 1
Heat the mustard oil in a heavy-based casserole dish over medium heat on the hob.
- 2
Add the bay leaves, cardamom pods, and cinnamon stick, sizzling for thirty seconds until fragrant.
- 3
Stir in the sliced onions and salt, cooking for ten minutes until deeply golden and sweet.
- 4
Add the ginger and garlic pastes, stirring continuously for two minutes until the raw smell disappears.
- 5
Stir in the turmeric, chilli powder, ground coriander, and cumin with a splash of water to prevent scorching.
- 6
Cook the spice paste for three minutes until the oil begins to separate at the edges.
- 7
Add the beef chunks, stirring thoroughly to coat the meat evenly in the spiced mixture.
- 8
Cover with a lid and cook for twenty minutes over low heat, letting the meat release its juices.
- 9
Pour in 350 ml of boiling water, cover, and simmer gently for thirty minutes.
- 10
Add the prepared shatkora pieces and simmer uncovered for fifteen minutes until the beef is meltingly tender.
- 11
Check the seasoning, remove the dish from the heat, and rest for five minutes before serving.
Chef's tips
Always discard the sour inner flesh and pulp of the shatkora, using only the thick rind to prevent the sauce becoming harsh. If using frozen shatkora from an East London grocer, thaw it completely and pat dry before slicing.
Ingredient substitutions
- shatkora → thick strips of fresh grapefruit rind or Seville orange rind (white pith removed)
- mustard oil → rapeseed oil or sunflower oil
- braising beef → diced mutton or bone-in lamb shoulder
Storage
Keep cooled leftovers in an airtight container in the fridge for up to three days.
Reheating
Reheat slowly in a saucepan over low heat on the hob with a splash of water until piping hot.
Common mistakes to avoid
- •Leaving the inner fruit pulp attached to the shatkora, which turns the gravy overly sour and bitter.
- •Adding the shatkora at the start of cooking, which causes the delicate citrus peel to disintegrate completely.
- •Rushing the onion frying stage, which deprives the curry sauce of its essential rich brown base.
Serving suggestions
Cooked Sylheti Shatkora Beef Curry?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from London
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
