Topic: BIR Chicken Shatkora

[london]

I had a Chicken Shatkora for a change from Dhansak tonight and would like a recipe for it, I'm guessing that it's just a basic BIR curry but with Shatkora in it but not sure if anything else is put is to balance the sourness or how much Shatkora to use, also do they use fresh or frozen any help would to great. I've seen Adey's recipe but it seem to be a bit OTT with far to many ingredients.

Thanks in advance,
London

[Nick D]

This is one my favourite dishes, my local uses frozen shatkora.
You can get it seasonally fresh around September time?
I just cut the frozen segments in to about 1cm pieces using the pith and rind (about 1 diced desertspoon full) frying at the start of the dish with chopped onion  bhuna style. then add a little tompaste , mix powder and chilli powder or fresh chilli to suit then the gravy nothing else.

Hope this helps
Nick

[london]

Nick,

Thanks for your reply, what you discribe is pretty much how I thought the recipe would be. Shatkora must be very strong tasting as you only use a dessert spoonful. I'm lucky as I can get it fresh from a local asian supermarket.

London.

[Curry addict bob]

This is a curry I've become interested in but only just found the shatkora its a pickle in oil so I will go with that for now! But I hope I can locate some fresh ones when in season.

[Peripatetic Phil]

Just tried chicken shatkora for the first time, courtesy of our new BIR T/A "Ganesha".  I have to say, I was pretty underwhelmed.  OK, the shatkora adds a nice citrus tang, but I don't think it makes it a curry to die for.  I will probably go back to chicken Madras.

** Phil.

[livo]

Simply unavailable down here Phil. Even the specialist supplier of every imaginable exotic citrus could not assist. Can't buy frozen either, so it will remain unknown down here. The local Indian grocer was familiar with "long lemon" from the sub-continent but just shook his head about getting it out here.

[Peripatetic Phil]

I don't think you're missing much, Livo, to be honest, despite the rave reviews that the dish has sometimes received here.  Add a little sliced lemon and a little sliced grapefruit and you will probably get close.  Or maybe try pomelo.  Or the Pran pickled version.  Or ask "Ohh Melbourne" (Wallan) where they get theirs (they probably use Pran pickle !)

[madpower]

I found the shatkora over whelming even though i only used 1/2 tsp,it is not my favorite dish