Sylheti Beef Curry with Shatkora: A Traditional Bangladeshi Recipe

If you have ever tried Sylheti beef curry with shatkora the smell alone kind of stays with you. It has this citrus edge that feels a little bitter but it works with the meat. I think shatkora is what makes the whole thing different from regular curries people usually make.

Sylheti beef curry satkora dish goes best with plain hot rice though it does take a while to get the beef soft enough. Worth it in the end but you need to be patient with it. You will need beef and shatkora along with the usual onion garlic ginger and green chilies. Spices like turmeric chili powder coriander and cumin are also needed plus salt and oil. How much shatkora you put in depends on how strong you want that flavor to come through.

How to Prepare Satkora for Beef Curry

Wash the fruit and cut it small then take out the seeds. Only use the parts that look good for cooking. A little goes a long way because the bitterness can get too much if you add too many pieces.

Step-by-Step Satkora Beef Curry Recipe

Heat the oil first and put in the sliced onions until they start to turn soft and a bit golden. Add the ginger garlic paste next with all the spices and stir until everything smells cooked. Then the beef goes in and you mix it around on medium heat until the color changes and the oil starts to separate. Pour in some water cover it and let it simmer slowly adding more liquid when it gets dry. Once the meat feels tender throw in the shatkora pieces and chilies and let them cook together for a bit so the taste mixes in.

It seems the citrus part balances out the richness of the beef pretty well. Some people might find it too different from normal curry but that is what makes it Sylheti I guess. Serve it with rice and maybe some cucumber on the side or just extra chilies if you like heat. The gravy should be thick but not dry by the time it is done.