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    October's Curry Club Curry of the Month is adeypayne's Shatkora (open to all members & guests):

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October 2018 - adeypayne's Shatkora

Group testing of selected forum recipes by forum members
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adeypayne
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October 2018 - adeypayne's Shatkora

Post by adeypayne » Fri Mar 07, 2014 9:27 pm

This month's Curry Club "Curry of the Month" recipe is adeypayne's Shatkora, kindly selected by steveparadox.

Remember, the first member to try this recipe (anew) and report back, with photos, gets to select next month's recipe......CA


:D We have this on our curried away menu, a hot and sour dish which is delicious and works well with any meat or even fish! :)

INGREDIENTS:

BASE GRAVY
1 CHEFS SPOON SEASONED OIL
4 GARLIC CLOVES SLICED
1 TSP FRESH ROOT GINGER PEELED AND CUT INTO FINE STRIPS
1 CHEFS SPOON TOMATO PASTE
1 TSP CUMIN SEEDS (BLACK!)
1/2 CHEFS SPOON MIX POWDER
2 TSP CHILLI POWDER
PINCH METHI
PINCH OF SALT
3 FRESH GREEN CHILLIES CUT IN HALF LONG WAYS (JHALFREZI STYLE)
1/4 GREEN AND RED PEPPER ROUGHLY CHOPPED
1/2 CHEFS SPOON ROUGHLY CHOPPED ONION
1 SPRING ONION CHOPPED
1/4 FRESH SHATKORA (SKIN REMOVED AND CUT INTO PIECES)
1 TSP SHATKORA PEEL/ZEST, FINELY GRATED
2 TSP FRESH LIME JUICE
PRE COOKED MEAT OF CHOICE
1 DASH WORCESTSHIRE SAUCE ( is that spelled right?!!! lol )
3 PIECES OF FRESH TOMATO
1 TSP MR.NAGA PICKLE
1 TSP CHAT MASALA POWDER
1 TBLSP PURE BUTTER GHEE
FRESH CORIANDER

METHOD:

PRE HEAT YOUR CURRY PAN. NOW ADD THE OIL AND HALF THE GHEE, ADD THE GARLIC AND GINGER AND COOK SLIGHTLY. JUST COLOUR THE GARLIC, DO NOT BURN IT!!
NOW ADD THE CUMIN SEEDS AND FRY OFF FOR 30 SECONDS.
NOW ADD THE MIX POWDER, SALT, METHI AND CHILLI POWDER AND COOK OUT THE SPICES.
NOW ADD THE TOMATO PASTE AND COOK OUT.
NOW ADD THE GREEN CHIILI, ONIONS, PEPPERS,SPRING ONION AND SHATKORA PIECES.
NOW ADD MEAT OR FISH AND COOK ON MED HEAT FOR 2-3 MINS.
NOW ADD THE SHATKORA PITH, WORCESTSHIRE SAUCE AND LIME JUICE.
COOK FOR A FURTHER 2 MINS.
NOW ADD 150ML-200ML BASE GRAVY
NOW ADD THE MR.NAGA, TOMATO PIECES AND FRESH CORIANDER.
REDUCE THE HEAT TO SIMMER UNTIL OIL RISES.
JUST BEFORE SERVING, ADD THE REST OF THE GHEE AND A PINCH OF CHAT MASSALA.
COOK FOR A FURTHER MINUTE.
ADD MORE CORIANDER IF DESIRED AND SERVE ON A WARM PLATE.
GARNISH WITH A LIME TWIST, CHOPPED SPRING ONION AND A DUSTING OF EITHER CHAT OR GARAM MASSALA.

IF YOU PREFER A SAUCIER CURRY, ADD MORE BASE AT LAST STAGES

(PLEASE ENSURE ANY MEAT OR FISH IS PIPING HOT BEFORE SERVING!!)

DONE! ENJOY :)

goncalo
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Re: Shatkora Recipe

Post by goncalo » Fri Mar 07, 2014 11:31 pm

I love a shatkora curry, sadly finding fresh shatkora here isn't trivial... :)
I'm eager to try your recipe. Have you tried the shatkora pickle?
I am the unbearable scorcher of tikkas!

adeypayne
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Re: Shatkora Recipe

Post by adeypayne » Sat Mar 08, 2014 5:49 am

Same here goncalo. I am fortunate to have a veg guy on the local market here who gets Alot of his produce from London markets and when he goes he will bring me 10 back a time. They are not cheap! I then prepare the quantity I need in advance and freeze the rest. Sorry haven't tried the pickle but was told by Abdul my chef it was a strict no no! Lol. Try it and it may well work for you. Hope this helps :) A.

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Alchemist
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Re: Shatkora Recipe

Post by Alchemist » Sat Mar 08, 2014 8:22 am

I've never tried shatkora before, what's it like?

adeypayne
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Re: Shatkora Recipe

Post by adeypayne » Sat Mar 08, 2014 8:58 am

Hi, its a type of citrus, pretty much like a sour grapefruit and is native to Bangladesh. Very sour and sometimes even bitter, but works really well with hot curry dishes.
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Alchemist
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Re: Shatkora Recipe

Post by Alchemist » Sat Mar 08, 2014 9:00 am

Thanks for enlightening me, Adey. You learn something new every day!

jerrym
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Re: Shatkora Recipe

Post by jerrym » Sat Mar 08, 2014 12:36 pm

adeypayne, goncalo

much appreciate the discussion on the pickle. i've got diverted onto balti for the foreseeable future. i had bought a jar of satkora pickle and a spoon out the jar had put fear into my brain (saying only to be used in very small amount).

given what you say i'm going to bin the jar. i have seen the frozen and will take this route when i get back to it and will certainly give the recipe ago.

best wishes,

goncalo
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Re: Shatkora Recipe

Post by goncalo » Sat Mar 08, 2014 11:47 pm

I spoke to the head chef/owner of Royal Spice in Cambridge and he told me he used 2 tsps of pran shatkora pickle. Now, I've tried his food many a times and trying to follow his advice, I didn't find the flavour I was looking for with the 2 TSPs and in fact, the shatkora pieces in the curry added for sour/bitter explosion when I bit into them - not great. I think the chef had something else going on in his curry and he is obviously not willing to share it.

I've made a chicken staff curry with frozen shatkora and I've also tasted the same recipe made by chef moike but using beef. In both cases, the flavour was always tart. Whereas, Royal Spice's chicken shatkora is a whole other story, it has a tangyness that is very savoury. It is like a lemon, but has a zing to it that isn't tart or sweet. Hard to describe, but addictive once you get into it.

If anyone is looking to buy shatkora, there is a bangladeshi company "IBCO" that makes frozen vegetables and sells frozen shatkora. I can normally source that easily here in Ireland.
I am the unbearable scorcher of tikkas!

adeypayne
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Re: Shatkora Recipe

Post by adeypayne » Sun Mar 09, 2014 6:42 am

Very interesting points there buddy. Thanks for your input. A.

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steveparadox
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Re: Shatkora Recipe

Post by steveparadox » Fri Feb 10, 2017 11:50 am

Only just seen this recipe. I'm hunting down some Shatkora so might give this recipe a go, it sounds very loaded with the lime, shatkora, mr naga and chaat massala....so it should be right up my street.

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steveparadox
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Re: Shatkora Recipe

Post by steveparadox » Sat Feb 11, 2017 12:15 am

literally JUST finished cooking this dish. It is super tasty and a real stand out dish. This is certainly a dish I will prepare again. Will try and add photos in due course.

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Re: Shatkora Recipe

Post by steveparadox » Tue Mar 14, 2017 11:18 pm

cooked this again tonight. Tastes absolutely lovely, packed FULL of flavour. Easily better than dishes I've had at most restaurants. I chose to use one frozen shatkora slice. I tsp extra hot chilli powder and 1 tsp kashmiri chilli powder
shatkora.jpg

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seafret
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Re: Shatkora Recipe

Post by seafret » Wed Mar 15, 2017 8:55 pm

Now that looks excellent Steve. Plenty of sauce there. Delicious looking dish :thumbup:
Free poppadoms and pickles with orders over £15. Tuesday nights only before 6pm.

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steveparadox
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Re: Shatkora Recipe

Post by steveparadox » Fri Mar 17, 2017 10:54 am

Hey SF. I made it nice and saucy, just how I like it! I highly recccomend others try this recipe, it really has something different to it with the shatkora and a good amount of heat which is to my liking!

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Re: Shatkora Recipe

Post by Philb52 » Tue Jun 06, 2017 10:33 am

Hi, Have only just seen this recipe which i will try later in the week. I have never been able to find a fresh Shatkora although ive been looking for them for ages. Near Burton we have a few Asian type stores which have never heard of them but i regularly go to Coventry and cant find them there either. In fact a lot of staff have never heard of them. I can buy frozen Shatkora no problem though. Ive also tried Birmingham with no luck but its a big place. This is one of my wifes favourite curries and i have improvised in the past so really look forward to trying this.

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Re: Shatkora Recipe

Post by steveparadox » Tue Jun 06, 2017 4:28 pm

I reccomend using the frozen shatkora wedges. They are excellent. The pickle, not so much.

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Re: October 2018 - adeypayne's Shatkora Recipe

Post by Cory Ander » Mon Oct 01, 2018 1:50 am

This month's Curry Club "Curry of the Month" recipe is adeypayne's Shatkora, kindly selected by steveparadox.

Remember, the first member to try this recipe (anew) and report back, with photos, gets to select next month's recipe......CA


PS: This thread might be of help to those who do not know what shatkora is. Searching the forum, for "shatkora", will also throw up a few other discussion threads on the subject (together with suggested substitutes for those that can't acquire fresh shatkora). Also see "Similar Topics" below.
Regards

CA (aka Admin) :)

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andrw
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Re: October 2018 - adeypayne's Shatkora

Post by andrw » Wed Oct 03, 2018 11:11 am

Really interesting recipe, seems to have a lot of indredients. I don’t think I have ever made a curry with so many elements. Time to find out if my local market sells fresh shatkora.

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steveparadox
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Re: October 2018 - adeypayne's Shatkora

Post by steveparadox » Wed Oct 03, 2018 4:18 pm

Hi Andrw,

I have never found fresh shatkora, but the frozen shatkora is great and can be found at quite a few places. You can also get shatkora pickle but I recommend the frozen stuff. Bangladeshi curry houses use the frozen or pickled stuff rather than fresh. Cheers

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Re: October 2018 - adeypayne's Shatkora

Post by andrw » Wed Oct 03, 2018 7:32 pm

Thanks Steve, I will look into the frozen stuff and the pickle. Have not yet had the time to check my local market but will do very soon.

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