Sylheti Beef is now one of my favourite curries!
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!
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.
International & UK Orders
- 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.
- Vegetable or corn oil
- Coriander leaves to garnish
- 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.
If you are a citrus fan - like I am, you could add a few more wedges of shatkora.