Curry Recipes Online
Curry Photos & Videos => Curry Videos => Topic started by: goncalo on March 10, 2013, 04:43 AM
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http://www.youtube.com/watch?v=RYmXL0NEAL4 (http://www.youtube.com/watch?v=RYmXL0NEAL4)
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love this sort of video. getting to like the music 2.
i have the ingredients as (action starting at 1:00):
oil
garlic
meat
coriander
peeled toms
spring onion
oil
mix powder
chilli powder
salt
turmeric
gravy
chopped toms
am pretty sure there are at least 2 ingredients from the footage that are not given. shatkora must be 1 off surely.
it's a real good starting point.
does anyone know what the gosht means - is it dry
many thanks to goncalo for posting.
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does anyone know what the gosht means
Meat, usually mutton.
** Phil.
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Gohst actually means sheep, but as Phil states it is usually mutton but mostly lamb in the UK.
I laughed Jerry as I thought to myself, if this is shatkora, where is the shatkora? lol
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The part I don't understand is the naming of the video : "Shatkora Gosht - Bangla Town, London". I assumed that this meant "Shatkora Gosht" as cooked at the Bangla Town Restaurant, London, yet the restaurant into which the chef re-enters at the end of the recording is clearly Clifton's Restaurant at 1, Whitechapel Road. So where does "Bangla Town" come into it ?
** Phil.
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many thanks. mutton eh - shows how limited my knowledge is.
i still have "mutton" on my to do list. i keep well away from it in BIR as it's always tough. i know we have quite a few recipes that suggest it can be done better and will in time get to it as lamb or mutton is quite something when done right.
ps i took it as the name of the restaurant
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Jerry, can I suggest you seek out lamb rump from your local butcher, I promise you won't complain of tough meat and it make the best lamb tikka.
I took Bangla Town to be the area of London of which it is in, much like China Town in soho.
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Jerry, can I suggest you seek out lamb rump from your local butcher, I promise you won't complain of tough meat and it make the best lamb tikka.
Agreed, but I would still opt for mutton for a real curry /qua/ curry. Far more flavour than lamb, and the beast has had a decent lifespan to boot ...
I took Bangla Town to be the area of London of which it is in, much like China Town in soho.
Ah, that must be a modernism : it was Whitechapel when I worked there in the late 60's/early 70's.
** Phil.
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seek out lamb rump from your local butcher
Axe,
you certainly know your stuff - lamb rump is serious meat - i treat it like steak (very low heat in 1st pan then into 2nd pan on rocket heat - many thanks to seriouseats for the know how). criminal to put spice on it even for me.
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I took Bangla Town to be the area of London of which it is in, much like China Town in soho.
Yes that's my take on it being a Londoner (West) born and bred!
Bangla Town - East End of London, around Brick Lane, lots of Bangladeshi's live there. If you've never been to Brick Lane, it's an experience and a half - one long street full of Indian Restaurants and Grocers.
I've eaten in a few restaurants down Brick Lane in my time.
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Gohst actually means sheep, but as Phil states it is usually mutton but mostly lamb in the UK.
Agreed. Gosht is sheep.
Lamb comes from young lambs and mutton comes old sheep :) It's the age of it that defines whether it's lamb or mutton but I can't for the life of me remember what the definitions are, up to 6 months and up to 2 years I think.
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Lamb comes from young lambs and mutton comes old sheep :) It's the age of it that defines whether it's lamb or mutton but I can't for the life of me remember what the definitions are, up to 6 months and up to 2 years I think.
There is also the term "hogget" for meat from a one-year-old sheep. But "gosht" means "meat", not "sheep meat", and is just as likely to be used to refer to the meat from (e.g.,) goats.
** Phil.
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There were several interesting aspects to that Video, not least of which was the pan which looked a lot like either a cast iron pan or a seasoned steel one, but it wasn't a standard aluminium one. Also that the cooking stove and tandoori were right at the front counter and not hidden away.
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Lamb is an animal up to 12 months, hogget is an animal 12-24 months, and mutton is anything older. :)
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Just happen to notice that this video contains a recipe attached, but it's sort of a home styled recipe. Perhaps it's a staff curry.
2 hpd desert spoons of panchforan? sounds like a lot.
RECIPE SHATKORA GOSHT
most popular dish from Sylhet, Bangladesh
Ingredients
2 tbsp. (mustard) oil
5 tsp. panchforan mix (mix of mustard seed, anise seed, caraway seed, fennel seed and fenugreek seed)
2 small onions, thinly sliced
2 tsp. minced garlic
2 tsp. ginger paste
2 tbsp. rooh afza chilli sauce
2 tsp. coriander powder
1 lb. lamb (or beef), cut in cubes
3 cups hot water
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Good spot Goncalo. Very interesting. Just done a quick search on rooh afza chilli sauce. Seems rooh afza is a rose flavoured syrup. Hmm. Now there's an idea. I'm thinking balti. Coincidently, I was out shopping yesterday with my fav chef in tow. Was hoping to get some more fresh naga, but the shop I get them from was out. However, they've now got fresh shatkora in stock! Got a couple of tips from chef. When selecting fresh shatkora to buy, search out the ones that are lightest in weight. So, it you pick up two similarly sized fruits, you may find that one of them is significantly lighter than the other. It's quite noticeable. I would say at least 25 %. Another tip was that fresh shatkora rind can be chucked straight into a curry. No need to hard fry it first, as is done with frozen. Chef scratched the surface of the fruit he'd selected for me to buy, and I had a whiff of it. Blimey! Zing!
Rob :)
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Cant find any reference to a commercially produced Rooh Afza chilli sauce at all.
Found plenty of savoury recipes that add 2 tsp to the dish though. ???
This is the only thing i could find.
Chilli sauce
Ingredients
6 red chilies
1 tsp lemon grass root
5 Garlic cloves, peeled
2 tsp chopped ginger
1 Onion diced
1 Lemon zest and juice
4 tbsp vinegar
2 tbsp soya sauce
4 tbsp rooh afza
Taken from here: http://www.ourfrontnews3.blogspot.co.uk/ (http://www.ourfrontnews3.blogspot.co.uk/)
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Can't find a chilli sauce anywhere either. Looks like whoever uploaded the video may have borrowed the recipe from here:
http://alpin-recipe.blogspot.co.uk/2010/02/shatkora-gosht-most-popular-dish-from.html (http://alpin-recipe.blogspot.co.uk/2010/02/shatkora-gosht-most-popular-dish-from.html)
I'll be looking into the rose/syrup sauce further though. Be interested to see how sweet it is.
Rob :)
That recipe actually sounds promising DP. Not sure about lemon grass roots. No idea what they smell/taste like.
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Not sure about lemon grass roots. No idea what they smell/taste like.
Very nice ! They are a staple of S/E Asian cuisine.
** Phil.
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Lemon grass is a fantastic ingredient! Probably the closest UK grown equivalent would be the herb lemon verbena. (sherbet flavour)
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Added to shopping list. Some fab looking dishes on DP's link.
Rob 8)
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Amateur and misleading video.
Shatkora Gosht without Shatkora - go figure!
Unless, the precooked Lamb was made with the written recipe (which I doubt)
But the whole point of Shatkora is its lemony taste and bite of the rind/pith, it flavours the sauce
but doesn't overtake the flavour of the meat.
The written recipe is normal, apart from the chilli sauce, which I've never heard of and wouldn't
bother with, in case it spoilt the curry.
cheers Chewy
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The written recipe is normal, apart from the chilli sauce, which I've never heard of and wouldn't
bother with, in case it spoilt the curry.
cheers Chewy
Where's your sense of adventure Chewy? I'm gargling some rooh afza as I type.
Rob :P
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Don't like rose water in curry Rob, would bring nothing to a Shatkora Lamb.
Might as well pour some Vimto in, same effect.
I often make simple desi poached pears as a dessert, added Rose water one time and ruined the Masala syrup
and the dish. Gutted. ???
Supposed to lift a traditional Biryani, can't see it myself.
Each to their own :D
cheers Chewy
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I love poached pears Chewy. One of my favourite desserts, right up there with banana fritters. There's a great recipe in Reza's Indian Spice. Poached pears with saffron, cinnamon, and star anise.
Not bad gear this stuff though. Complex taste. Reckon I'll make some chilli sauce with it, and some punch.
(http://www.curry-recipes.co.uk/imagehost/pics/66cf3548a3b588941a512a8d9fd2331e.jpg)
Rob :)
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Bengali Bob,
what's the name of the Pakistan Bottle other than "rose/syrup sauce" - would like to try it just out of general interest.
Goncalo,
many thanks for revisiting this. producing enough info for me to get some shatkora and delve a little into this recipe.
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(http://www.curry-recipes.co.uk/imagehost/pics/a5058bebbf662070cc31a45c7270e484.jpg)
The label on the back reads:
Rooh Azra is prepared from refined sugar, rose, keora, citrus flowers, selected herbs, distilled aqua extracts of fruits, permitted red food colour and preservatives.
Rob :)
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Bengali Bob,
many thanks - appreciated.
for info in my search for "best" BIR i have "condiments" on my radar. already knowing that small touches of specific jars can make that difference (eg chilli chutney). picking the idea up initially from curry2go. whilst i have no idea what these top notch BIR use getting a feel for tastes is a decent starting point.
best wishes
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(http://www.curry-recipes.co.uk/imagehost/pics/327ae2cbfffee5c79292f4c7110ac2d7.jpg) (http://www.curry-recipes.co.uk/imagehost/#327ae2cbfffee5c79292f4c7110ac2d7.jpg)
the Shatkora or Satkora pickle tastes OK. it's very similar to lemon. would you eat it out the jar - defo no. looking forward to trying it in curry.
only slight hesitation is that i'm not sure it's the ingredient i've been searching for (http://www.curry-recipes.co.uk/curry/index.php/topic,4941.msg47838.html#msg47838 (http://www.curry-recipes.co.uk/curry/index.php/topic,4941.msg47838.html#msg47838)). the shop also had the frozen and these were slices of quite a large fruit (not the small brown 10 mm dia i'm after).
the rooh Afza was on the cordial rack. caused quite a laugh when i said i was going to put in curry. was told just to have it in milk.
it's quite a perfumed syrup. i'm going to try it out in h4ppy-chris passanda to get my bearings on it.
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Is there a difference between satkora and shatkora. Everytime I see a picture of something called 'satkora' it's small and round, and when I see shatkora it's something resembling a long kaffir lime.
I know there are lots of varieties.
yours confused.
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Different spellings, a bit like how BIRs don't agree on whether it is Chat or chaat or chatt. Different regions, different spellings.
On Wikipedia you will find a handful of other spellings for this fruit, e.g:
Citrus macroptera commonly called "Melanesian papeda",[1] "wild orange",[2] "cabuyao" or "satkara"[3] is a semi-wild species of citrus native to Malesia and Melanesia.[2] Some authorities consider C. macroptera to be a taxonomic synonym of C. hystrix (kaffir lime).
A cultivar of C. macroptera var. annamensis known as 'Sat Kara',[6] is grown primarily in the Sylhet Division of northeastern Bangladesh where it is called "hatkora" or "shatkora" (Sylheti: ?????? Bengali: ??????).