If you’ve ever dined at a good Bangladeshi run Indian restaurant, chances are you’ve heard you’ve come across Shatkora Curry. Known for its vibrant, citrusy kick, this curry from the Sylhet region of Bangladesh is also often called Sylheti Beef Curry.
It may not be the most famous of curries in the West but it’s one of my favourites! I like it so much, I featured it in my first cookbook ‘The Curry Guy’ though I have unintentionally amended it some since then.
What is Sylheti Curry?
This Shatkora curry is an example of a Sylheti curry. In fact this curry is often referred to as Sylheti curry as it was in my cookbook.
So any curry from the Sylhet region of Bangladesh is a Sylheti curry but Shatkora curry is often what people have in mind when they think of a Sylheti curry. Got it?
Ingredients
There aren't a lot of ingredients in a shatkora curry but they all work so well together to make this curry out of this world delicious! Get your ingredients together before you start as that will make cooking easier.
See recipe card for quantities.
- Beef stewing steak
- Shatkora rind
- Onions
- Mustard oil
- Garlic and ginger paste
- Ground coriander
- Ground cumin
- Ground turmeric
- Kashmiri chilli powder
- Garam masala
- Green finger chillies
- Salt to taste
- Fresh coriander, chopped
Step by step photos
Check out my step by step photos of making this shatkora curry with beef to see just how easy it is. The ingredient measurements and printable cooking method are in the recipe card at the bottom of this page.
- Step 1: Wash the shatkora and cut the rind into small pieces. If using frozen shatkora, soak it in warm water for 15–20 minutes to soften.
- Step 2: Heat mustard oil in a heavy-bottomed pan over a medium-high heat. Fry the onions with 1 tsp salt for about 10 minutes or until golden brown.
- Step 3: Stir in the garlic and ginger paste, ground coriander, cumin, turmeric, and chilli powder and let it all sizzle for about a minute.
- Step 4: Add the beef pieces and sear, stirring regularly for about 5 minutes or until browned on all sides.
- Step 5: Stir in the shatkora wedges and tomato paste. Stir well to combine.
- Step 6: Add just enough water to cover and bring to a simmer.
- Step 7: Cook covered on low heat for 1.5 to 2 hours or until the beef is tender and the gravy has thickened. Add green chilies near the end for extra heat.
- Step 8: Cook until the sauce is thick and the meat is tender. Sprinkle in garam masala and garnish with fresh coriander. Serve hot with steamed rice, boiled rice, chapatis, naans or parathas.Then season with salt to taste before serving.
What is shatkora fruit?
Shatkora is a type of citrus fruit native to Sylhet. Imagine something between a lime and a grapefruit with a thick green skin and a distinctly sharp aroma.
Only the skin is used in cooking. When cooked, it adds a tangy depth that elevates meat curries, particularly beef, as in this recipe as well as lamb, or mutton, into something unforgettable.
The History of Shatkora in Bangladeshi Cooking
The Sylhet region has long been associated with unique culinary traditions, many of which are shaped by the local produce. Shatkora is a prized ingredient in Sylheti kitchens. Its thick rind is sliced and used in curries, where it infuses the dish with a sour, slightly bitter tang.
Shatkora became especially popular in meat curries, not just for its flavour, but also for its preservative qualities. Before refrigeration was common, Sylheti cooks relied on ingredients like citrus, chilli and spice to extend the shelf life of dishes.
Over time, Shatkora Curry became a celebratory dish, often cooked during family gatherings, weddings, or special holidays like Eid.
What makes Shatkora Curry special?
Unlike other South Asian curries that rely heavily on tomatoes, onions, or yogurt for tang and body, Shatkora Curry gets its character almost entirely from the fruit. The citrus rind lends a distinctive sharpness that cuts through the richness of slow-cooked beef or lamb.
The result is a curry that feels hearty yet refreshing. The meat is tender, the gravy is spiced but not overpowering, and every mouthful carries a subtle sour edge that keeps you coming back for more.
Believe me here... this is a curry you need to try!
Popular Variations of Shatkora Curry
Shatkora Curry is versatile. Depending on the region, family traditions, or what’s available, you’ll find several delicious variations. Beef Shatkora Curry is the most popular but you might like to try some of these too, adjusting the cooking times as required.
1. Lamb Shatkora Curry
Lamb offers a slightly sweeter meatiness than beef, which balances beautifully with the sharp citrus flavours. Cooking times are shorter (about 1–1.5 hours).
2. Chicken Shatkora Curry
A lighter option. Chicken cooks quickly, so the shatkora flavor shines more prominently. Ideal if you want a less rich version. The cooking time is an hour or less.
3. Fish Shatkora Curry
In river-rich Sylhet, freshwater fish is often paired with shatkora. Hilsa or rohu are popular choices and you can usually find these fish in the freezer section of Indian grocers. The tanginess of the fruit cuts through the oiliness of the fish. You only need to add the fish at the end of cooking to let it cook through for about 15 minutes.
4. Vegetarian Shatkora Curry
Shatkora can also be cooked with lentils or mixed vegetables. Red lentils (masoor dal) with shatkora is a simple, comforting dish enjoyed in many Sylheti homes.
Useful Equipment for Cooking Shatkora Curry
- Heavy-bottomed pot: Essential for slow cooking beef or lamb without burning the sauce.
- Sharp knife: For chopping through meat and onions and slicing shatkora rind.
- Wooden spoon: Gentle on pans, ideal for stirring gravies.
- Ladle: Makes serving curries easier and cleaner.
Storage and Reheating
Like most curries, Shatkora Curry tastes even better the next day. The citrus rind continues to release oils and flavour into the gravy.
- Fridge: Store in an airtight container for up to 3–4 days.
- Freezer: Portion into freezer-safe tubs and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating Tips
Microwave reheating works but stir halfway through to prevent uneven heating.
Reheat gently on the stovetop, adding a splash of water if the sauce has thickened too much.
Use low to medium heat. Vigorous boiling can make the tart citrus flavours turn bitter.
What do you serve with Shatkora Curry?
Other Curries: If you are serving a group, why not make a few other popular rich Indian curries such as Butter Chicken, Chicken Lababdar , Laal Maas and Lamb Dhansak
Rice Dishes: All of these side dishes will go great with dahi chicken curry - Steamed Basmati Rice, Boiled Basmati Rice, Pilau Rice, Mushroom Fried Rice
Breads: Tandoori Naans, Tandoori Roti, Chapatis, Spiced Chapatis, Stovetop Naans
Dals: Chana Dal Tarka Dal , Spinach Dal , Dal Makhani
Top Tip
Cook low and slow: The longer you simmer, the better the citrus integrates with the meat. You could simmer the curry longer than suggested in the recipe card over a very low heat.
FAQ
You will find it at Indian grocers, usually in the frozen section. Fresh shakora is difficult to come by in the West.
Not overwhelmingly. The tang is balanced by spices and the richness of the meat. The longer it cooks, the mellower the sourness becomes.
Yes! Like most curries, shatkora curry is even better the next day as the flavours develop. Go ahead and make this one or two days in advance of serving.
Traditionally it is medium spicy but as you are making this yourself, you can make it as mild or spicy as you like by adjusting the amount of chilli powder and chillies you add.
Not really. It has a flavour all its own. I have tried adding lime wedges and the curry was very good. It wasn't quite the same though.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Have you tried this shatkora curry recipe?
If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.
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Shatkora Curry
This might just become your favourite curry! Shatkora curry with beef sure is one of mine. The tart flavour from the shatkora is like no other. This is definitely a curry you need to try soon.
Ingredients
- 1 kg beef stewing steak
- 250 g shatkora rind (fresh if possible, or frozen from Asian shops)
- 3 tbsp mustard oil (or neutral oil)
- 3 medium onions, finely sliced
- 2 tbsp garlic and ginger paste
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tsp turmeric powder
- 1 – 2 tbsp Kashmiri chilli powder (adjust to taste)
- 2 tsp tomato puree/paste (optional)
- 1 tsp garam masala
- 2–3 green chillies, slit lengthwise through the centre
- Salt to taste
- Fresh coriander, chopped (for garnish)
Instructions
- Wash and cut the shatkora rinds into wedges. If using frozen shatkora, soak it in warm water for 15–20 minutes to soften. Set aside
- Heat the mustard oil in a heavy-bottomed pan over a medium-high heat. Fry the onions for about 10 minutes or until golden brown.
- Stir in the garlic and ginger paste, ground coriander, cumin, turmeric, and chilli powder and let it all sizzle for about a minute.
- Add the beef pieces and sear, stirring regularly for about 5 minutes or until browned on all sides. Season with salt.
- Stir in the shatkora wedges and then add just enough water to cover.
- Cook covered on low heat for 1.5–2 hours or until the beef is tender and the gravy has thickened. Add green chilies near the end for extra heat.
- Check for seasoning and add more salt to taste if needed. Sprinkle in garam masala and garnish with fresh coriander. Serve hot with steamed rice, boiled rice, chapatis, naans or parathas.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 252Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 54mgSodium: 422mgCarbohydrates: 13gFiber: 4gSugar: 4gProtein: 17g
Issie says
This sounds so mouthwatering, going to try it tonight,going to have to use limes
Bought the book on kindle and just been reading it,some brilliant recipes, going to try two tonight, will come back and let you know what they were like.
Dan Toombs says
Hi Issie
Thank you so much for buying the book. I'm usually around if you have any recipe questions. This recipe is still very good with lime!
Thanks for trying it.
Dan
Nobab Shahed says
Sounds awsome, looking to buy the book soon. I am from Sylhet by the way, lol.
Dan Toombs says
Hi Nobab
Great to hear! Thank you very much.
Dan
Zoe G says
This sounds fab, going to get myself down to my local Asian supermarket to get some shatkora. Can't wait to give it a try.
Dan Toombs says
Hi Zoe
Great! Hope you like the recipe as much as my family and I did.
Dan
Cath J says
Hi Dan
Sorry to be a pain, how much Shatkora/limes do you need and do you just throw hem in as wedges?
Cath
Aline Conus says
It looks beautiful! I am sure it taste just as good.
I will try this as soon as possible!
Thank you
Dan Toombs says
Please do. I love this recipe.
Thanks
Dan
minnie@thelady8home says
OMG! I haven't had a shatkora since I was a kid having the proverbial blast at my grandma's place up there in Assam. Shatkora is basically used as a lemon served halved all over Assam and the eastern states of India and Bangladesh. Thank you so much, I am going to recreate this using chicken.
Dan Toombs says
Thanks Minni. Would love to see pics of your dish.
Dan
Jolene says
I just bought some shatkora yesterday and promised my Sylheti husband that I would cook some beef with it tonight. I am surprised by the tomato base in this as that was not something I ate a lot of when I lived in Sylhet, but am going to try it. Thank you for making my recipe search so easy.
Jolene says
I take back my concern about the tomatoes. When I made it I realized that the amount was negligible. You made my husband a happy man with this! Thank you. My only question was about how much shatkora to use. I cut one into small wedges and took out the pulp part, but wasn't sure how much to use. I ended up doubling the recipe because of the amount of beef I had and found that the full fruit was perfect for that much. I would probably use half if I was not doubling.
Dan Toombs says
Hi Jolene
Thank you. I'm really glad you and your husband liked the recipe. How much shatkora you use is a personal thing but I only use one quarter of the peel, cut up into pieces. Hope this helps.
Dan
Dan Toombs says
Thanks Jolene
Hope you enjoy the recipe. I sure do.
Dan
Dan Toombs says
Thanks for your input Rumel!
Dan
Tony Jones says
Got given the book as a fathers day present - have tried many of the recipes and they are just great, well worth the effort of making the base sauce etc Going to try this beef recipe but not holding my breath about finding this shatkora fruit in Mid Wales !!!!
Absolutely brilliant book - thank you.
Tony
Dan Toombs says
Great to hear, thank you so much.
Dan
Tony Jones says
Got given the book as a fathers day present – have tried many of the recipes and they are just great, well worth the effort of making the base sauce etc Going to try this beef recipe but not holding my breath about finding this shatkora fruit in Mid Wales !!!!
Absolutely brilliant book – thank you.
Tony
Dan Toombs says
Great to hear, thank you so much.
Dan