Beef and Shatkora Curry, Sylheti-Style
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Ingredients
- 800 g braising beef, diced
- 1 shatkora (Bengali citrus)
- 1 onion, finely chopped
- 3 tbsp mustard oil
- 5 garlic cloves
- 20 g fresh ginger, grated
- 1 tsp ground turmeric
- 1.5 tsp chilli powder
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 465 kcal
- Protein
- 42.6 g
- Carbohydrate
- 9.7 g
- of which sugars
- 5.3 g
- Fat
- 27.6 g
- of which saturates
- 8 g
- Fibre
- 2.8 g
- Salt
- 0.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
If shatkora isn't available, use the zest of a grapefruit and two limes instead for a similar sharp, bitter edge.
- 2
Heat the mustard oil in a pan and fry the onion for 6 minutes until softened, then add the garlic cloves and fresh ginger and fry for 1 minute.
- 3
Add the beef and brown for 8 minutes, then stir in the ground turmeric and chilli powder.
- 4
Add 700ml water, cover and simmer for 1 hour.
- 5
Cut the shatkora into wedges, add to the pan and simmer uncovered for a further 20-25 minutes, until the beef is tender and the sauce has reduced and carries the citrus aroma.
- 6
Scatter with the fresh coriander and serve with rice.
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