Topic: Shatkora Gosht at Bangla Town, London

[Kashmiri Bob]

Added to shopping list.  Some fab looking dishes on DP's link.

Rob 

[chewytikka]

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

[Kashmiri Bob]

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 

[chewytikka]

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 
cheers Chewy

[Kashmiri Bob]

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.


   


Rob 

[JerryM]

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.

[Kashmiri Bob]

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   

[JerryM]

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

[JerryM]

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). 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.

[fried]

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.