Topic: Chicken shatkora bhuna

[JerryM]

Chewy,

appreciate your comment which puts my mind to rest. i've seen a lot of comment pushing cassia as BIR yet i find cinnamon is more BIR for me (i use cinnamon in the bunjarra and both in my chef garam albeit 2:1 in favour of cinnamon). my gut feeling is that i could drop using casia and not really notice. i was searching for any real evidence of which is the preferred in BIR land. it's sounds like its the opposite to what my taste buds gel with or there is conflicting use even in trade.

[Kashmiri Bob]

A few pics of the chicken shatkora staff curry from the TA, posted with permission.











Rob 

[Peripatetic Phil]

So how comes piggy in the foreground gets twice as much curry (per unit rice) as the poor little runt in the background ?!

** Phil.

[Ader1]

I must try this staff curry dish.  Just one question......where does one get shatkora from?  I don't have any Asian shops nearby.

[Peripatetic Phil]

I must try this staff curry dish.  Just one question......where does one get shatkora from?  I don't have any Asian shops nearby.

Even if you did, they would not necessarily carry shatkora.  I have an excellent Indian-run spice store in Tunbridge Wells, but although the owners are vaguely familiar with the name, and may have seen the fruit at some time, they neither stock it nor can they advise on the correction pronunciation.

** Phil.

[Ader1]

Thanks.  Maybe it can be substituted?

[Peripatetic Phil]

I suspect not without the difference being obvious, but you might try 50% lemon/50% lime as a starting point ...  However, I am sure that one of our good members who is more fortunately placed will offer to post you one before too long.

** Phil.

[Ader1]

This is what I found:

Shatkora, also known as Satkora, is the size of a large orange and only the outer skin is used. ? of a Shatkora is needed in the recipe and the rest can be frozen. It is seasonal (April - October) but can be purchased frozen from Indian Supermarkets.
It is very aromatic and is also called a Bengali or Bangladeshi Lemon and the taste and scent are best described as lemony. If this unavailable 1 tbpsn of lemon juice can be used instead although this is a poor substitute for the real thing.

http://www.cook4one.co.uk/indian/chickenshatkora.html

[Secret Santa]

Thanks.  Maybe it can be substituted?

Pink grapefruit can be used apparently although I've never tried it so can't confirm.

[Peripatetic Phil]

Or maybe pomelo ?
** Phil.