Topic: Lamb Shatkora

[Paul-B]

I just had a dish from Ahmed's brilliant takeaway/home delivery in Witney. It was Lamb Shatkora, I've never had anything like it before. It was very hot, sour, and totally delicious. Does anyone have a recipe for it? I gather, from Google, that Shatkora is Indian lime, haven't seen it in any of the oriental shops in Oxford, of which there are many.

[chewytikka]

Shatkora or Satkora is a unique citrus fruit to Bangladesh, not India.
search this site to find references to it.

To buy it, go to any Asian Food store that supports a Bangladeshi community.

If I buy fresh, I tend to freeze it anyway, so I like IBCO frozen Shatkora.

Good thread here:-
http://www.curry-recipes.co.uk/curry/index.php/topic,11911.msg96097.html#msg96097

cheers Chewy

[meggeth]

So what does shatkora actually taste like (never tasted it)? Lemony, limey, bit of both?

What is it like inside? Juicy like a lemon, or more solid like an apple?

Could this recipe be made with a lemon or lime if you can't find shatkora?

[Peripatetic Phil]

Shatkora or Satkora is a unique citrus fruit to Bangladesh, not India.

Ghosh (1990) reports that it is used as medicine by local tribes in Assam, India, so whilst it is by no means impossible that they import it, it seems unlikely given his use of the term "local tribes".

** Phil.
--------
Ghosh SP (1990) Citrus. In: Fruits - Tropical and Subtropical, T.K. Bose and S.K. Mitra
(Eds.), Naya Prokash, Calcutta, India. pp. 63 - 131.

[curryhell]

If I buy fresh, I tend to freeze it anyway, so I like IBCO frozen Shatkora.

Just got some in from the wholesalers CT and will be trying the chicken version of the staff curry and a suitable chicken or maybe lamb shatkora BIR recipe.  I also have the pickle which i intend to use in your achari recipe    I'm gradually planning my winters evening, all full of good food and plenty of experimentation 

[Paul-B]

So what does shatkora actually taste like (never tasted it)? Lemony, limey, bit of both?

What is it like inside? Juicy like a lemon, or more solid like an apple?

Could this recipe be made with a lemon or lime if you can't find shatkora?

The one I had was hot and very sour and limy... the hearest tasty I could put to it was as if I had a hot lamb jalfreyzi with large dollops of lime pickle in it. My impression was that you could probably use preserved lemons or limes (which are a staple of my ingredients cupboard) and get a very similar taste.
But, by golly, the one I had from Ahmeds was good enough to make me seriously think about making one myself.

[Paul-B]

Shatkora or Satkora is a unique citrus fruit to Bangladesh, not India.
search this site to find references to it.

To buy it, go to any Asian Food store that supports a Bangladeshi community.

If I buy fresh, I tend to freeze it anyway, so I like IBCO frozen Shatkora.

Good thread here:-
http://www.curry-recipes.co.uk/curry/index.php/topic,11911.msg96097.html#msg96097

cheers Chewy

Thanks for the link. Looks as if I'll be searching for the IBCO Shatkora locally, the dish I had was mind-blowingly good.

[Adeypayne]

  I know this is an old thread, but i've only recently joined. We have this on our curried away menu, a hot and sour dish which is delicious and works well with any meat or even fish!

INGREDIENTS:

BASE GRAVY
1 CHEFS SPOON SEASONED OIL
4 GARLIC CLOVES SLICED
1 TSP FRESH ROOT GINGER PEELED AND CUT INTO FINE STRIPS
1 CHEFS SPOON TOMATO PASTE
1 TSP CUMIN SEEDS (BLACK!)
1/2 CHEFS SPOON MIX POWDER
2 TSP CHILLI POWDER
PINCH METHI
PINCH OF SALT
3 FRESH GREEN CHILLIES CUT IN HALF LONG WAYS (JHALFREZI STYLE)
1/4 GREEN AND RED PEPPER ROUGHLY CHOPPED
1/2 CHEFS SPOON ROUGHLY CHOPPED ONION
1 SPRING ONION CHOPPED
1/4 FRESH SHATKORA (SKIN REMOVED AND CUT INTO PIECES)
1 TSP SHATKORA PITH FINELY GRATED
2 TSP FRESH LIME JUICE
PRE COOKED MEAT OF CHOICE
1 DASH WORCESTSHIRE SAUCE ( is that spelled right?!!! lol )
3 PIECES OF FRESH TOMATO
1 TSP MR.NAGA PICKLE
1 TSP CHAT MASALA POWDER
1 TBLSP PURE BUTTER GHEE
FRESH CORIANDER

METHOD:

PRE HEAT YOUR CURRY PAN. NOW ADD THE OIL AND HALF THE GHEE, ADD THE GARLIC AND GINGER AND COOK SLIGHTLY. JUST COLOUR THE GARLIC, DO NOT BURN IT!!
NOW ADD THE CUMIN SEEDS AND FRY OFF FOR 30 SECONDS.
NOW ADD THE MIX POWDER, SALT, METHI AND CHILLI POWDER AND COOK OUT THE SPICES.
NOW ADD THE TOMATO PASTE AND COOK OUT.
NOW ADD THE GREEN CHIILI, ONIONS, PEPPERS,SPRING ONION AND SHATKORA PIECES.
NOW ADD MEAT OR FISH AND COOK ON MED HEAT FOR 2-3 MINS.
NOW ADD THE SHATKORA PITH, WORCESTSHIRE SAUCE AND LIME JUICE.
COOK FOR A FURTHER 2 MINS.
NOW ADD 150ML-200ML BASE GRAVY
NOW ADD THE MR.NAGA, TOMATO PIECES AND FRESH CORIANDER.
REDUCE THE HEAT TO SIMMER UNTIL OIL RISES.
JUST BEFORE SERVING, ADD THE REST OF THE GHEE AND A PINCH OF CHAT MASSALA.
COOK FOR A FURTHER MINUTE.
ADD MORE CORIANDER IF DESIRED AND SERVE ON A WARM PLATE.
GARNISH WITH A LIME TWIST, CHOPPED SPRING ONION A LIME TWIST AND A DUSTING OF EITHER CHAT OR GARAM MASSALA.

IF YOU PREFER A SAUCIER CURRY, ADD MORE BASE AT LAST STAGES

(PLEASE ENSURE ANY MEAT OR FISH IS PIPING HOT BEFORE SERVING!!)

DONE! ENJOY

[daducky88]

Hellooo all,

Are you supposed to use the peel, the pith or the flesh less the seeds of satkora in.a curry?
And should it be precooked?

[daducky88]

And also whats the base gravy and spice mix recipe.  Thank you.