Sylheti Beef is now one of my favourite curries!
Sylheti Beef
One of the things that makes writing this blog so much fun for me is all the amazing recipes I get sent to try. I’ve always loved to cook so having the chance to experiment with new recipes from great chefs around the country makes all the typing worthwhile.
About a week ago I was sent this recipe from Omar’s of Hatfield Peverel. Sylheti beef is one I hadn’t tried before so I didn’t wait long to give this recipe a go!
Shatkora – Citrus fruit from Bangladesh
One of the ingredients in the dish is Shatkora which is a citrus fruit that grows in Bangladesh. You can purchase it in pickled form or frozen. It’s worth a visit to your nearest Asian grocer to purchase some but if you aren’t able to find it, I recommend using limes. You won’t get the same flavour though so try to find shatkoras if you can.
Sylheti beef is an authentic Bangaldeshi recipe from Eastern Bangladesh. You’re going to love this curry of tender beef in a mildly spiced citrus sauce. It’s one of Omars Restaurant’s most popular curries.
Sylheti Beef
Out Now!
Over 100 new recipes!
Best Seller! Over 100 Curry House Recipes.
International & UK Orders
Sylheti Beef - A Mildly Spiced Beef Curry In A Citrus Sauce
I used topside of beef though you could use other cuts. Omar's suggests trying beef ribs as an alternative.
Ingredients
- 800g topside of beef cut into bite sized pieces
- 1 tablespoon garlic puree
- 1 tablespoon ginger puree
- 1 large onion – finely chopped
- ½ tablespoon tomato puree
- 1 teaspoon salt
- 1 teaspoon each turmeric, medium chilli powder, cumin powder, paprika, coriander powder, garam masala
- 2 black cardamom pods
- Shatkora (Bengali citrus fruit, can be used frozen or fresh in season from Asian grocers.
- Water
- Vegetable or corn oil
- Coriander leaves to garnish
Instructions
- Heat 1 tablespoon of vegetable or corn oil in a pan.
- When hot, toss in the black cardamom pods to flavour the oil.
- After about 30 seconds, pour in the chopped onions and fry for about five minutes until the onions are soft and translucent.
- Now add the ginger and garlic and fry for a further minute stirring as you do.
- Add tomato puree and the spices and cook for another minute.
- Fry it all for a further three minutes and then add the cubed beef and about one cup (250ml) water.
- The sauce should be a bhuna consistency.
- Boil it all for about five minutes and then add another pint (500ml) of water and the shatkora fruit.
- Reduce the heat and simmer for 45min-1hour or until sauce reduces to bhuna consistency (quite thick) and the meat is tender.
- Add fresh coriander to garnish and serve with plain rice.
Notes
If you are a citrus fan - like I am, you could add a few more wedges of shatkora.
Tony Jones
Thursday 26th of August 2021
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
Thursday 26th of August 2021
Great to hear, thank you so much. Dan
Tony Jones
Thursday 26th of August 2021
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
Thursday 26th of August 2021
Great to hear, thank you so much. Dan
Dan Toombs
Tuesday 27th of February 2018
Thanks for your input Rumel!
Dan
Jolene
Tuesday 19th of July 2016
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.
Dan Toombs
Tuesday 26th of July 2016
Thanks Jolene
Hope you enjoy the recipe. I sure do.
Dan
Jolene
Wednesday 20th of July 2016
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.
minnie@thelady8home
Thursday 12th of February 2015
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
Friday 13th of February 2015
Thanks Minni. Would love to see pics of your dish.
Dan