Recipe

FISH & SHATKORA

AuthorHungry HijabiCategory, , DifficultyIntermediate

A classic Bengali Fish combination every Bengali cooks. Introducing the shatkora; the excelsior of the citrus fruits...

Yields5 Servings
Prep Time5 minsCook Time40 minsTotal Time45 mins
 5 Medium Cut Rohu Fish
 0.50 Chopped Medium Onion
 2 tsp Fine Sea Salt
 1.50 tsp Minced garlic
 3 tbsp Vegetable Oil
 1 tsp Turmeric
 2 tsp Chilli Powder
 1 tsp Coriander Powder (optional)
 3 Shatkora Wedges
 2.50 Water
 1 cup Coriander Stalks and Leaves Chopped
 5 Slit Green Chillis
1

Remove the scales from the fish. You need steak sized pieces. Wash the fish with salt and lemon juice. Dry the fish. Marinate the fish with 1/2 tsp salt and 1/2 tsp turmeric and set aside for 15 minutes.

2

Choose a medium sized saucepan and gently start to heat one cup of water with one teaspoon of salt.

3

Add the onions and begin to melt the onions. This is a very easy and simple method. This can take 15/20minutes.

4

Once melted add all the spices: 1/2tsp turmeric, 2tsp chilli powder and the coriander powder is optional. Turn the heat up and stir this mixture for 5 minutes until the rawness of the spices has cooked through.

5

Turn the heat down and add the shatkora pieces. Stir this mixture for 2 minutes.

6

Add in the fish pieces and coat each piece in the spice mix.

7

Add 1.5 cups of water, boil and turn heat down on completely low and simmer with chopped up coriander stalks for 20minutes with the lid on. If you feel you need more water add an extra 1/2 cup. The consistency of the sauce is how you like it to be but also check the salt accordingly.

8

In the last couple of minutes garnish with coriander leaves and green chillis. Enjoy the aroma of your easy cook fish and shatkora curry with a delcious plateful of hot rice 🙂

Take me back to Shatkora and you are immediately taking Hungry Hijabi back to her mothers kitchen. Shatkora is certainly not anything new for me although mind you i was completely gobsmacked when i discovered one sofa night in that Rick Stein himself visited Bangladesh in his East Asian Odysey and also ate this delectable fruit with another traditional curry dish: shatkora and beef!

Shatkora, also known as the citrus macroptera or 'wild orange', although we Sylhetis eat the Annamensis grown in Sylhet. The fruit is about is 6-7cm in diameter and oval in shape; easily available in the UK today, often frozen and packed due to its intense citrus smell which "apparently" attracts foreign insects. I like to buy the Ibco brand. Sometimes though, you have to be careful or shall i say lucky. I often find that it can be bitter. If you are ever left with a bitter shatkora then fear not (although it does have the tendency to completely destroy an entire dish) you can actually try to revcover it. Before you add the shatkoras to the curry boil them with turmeric and salt which should help in eradicating that bitter flavour and reviving that delectable fruit. In fact right now as it stands i am eagerly waiting for my fresh Shatkoras to be delievered to me in a months time when my father in law returms from his Bangladesh travels. Amongst some other cheeky requests (which by the way i can't wait to share with you all).

So what exactly is Shatkora? Also pronounced as "Hathkora" by the way. It just depends on which region of Bangladesh you are from. The missing of the letter s most definitely is the more street/ slang version of the fruit name.

So back to the fruit. Without offending the poor fruit it certainly is not a good looking fruit, but as far as the taste goes, the shatkora is the excelsior of the citrus fruits. It's a cross between a grapefruit, lime and lemon, it adds a tanginess and exotic flavour to traditional Bengali curries and lifts them into the sublime. If you are ever fortunate enough to grab yourselve one of these beauties then the preparation of it is rather simple to prepare too; simply slice the Shatkora in half lengthways and then slice each segment into three wedges.

As mentioned previously you can combine this delicious fruit in so many different curries. The most popular dish in Bangladesh is in fact cooked with beef. It is a superb dish of Bangladesh. Its taste and aroma is second to none. But today i shall be preparing it in an old fashion yet tarditional bengali format and that is with fish. You can pretty much use any kinds of bengali fish from ayer, to gwal, to mirga, to baush and more. But today i shall be using the most popular fish in the bengali kitchen and that is the rohu fish; also pronounced by the British as the ROY fish, ha ha ha i love that!

The other thing you must know about Hungry Hijabi is that she lovesssss potato. And i blame my Ma for that. Mum put potato in everything and as much as i loved it growing up i did wonder why i was starting to look like one too !! Mums classic version was a class on its own when she substituted potato for Mukhi also known as eddos or bab yams. OOf Re Baba this was too good of a dish... its got me all salivating! But todays dish will be with potatoes... check it out and please do leave a comment below if you love it as much as we do at the Hungry Hijabi HQ!

Ingredients

 5 Medium Cut Rohu Fish
 0.50 Chopped Medium Onion
 2 tsp Fine Sea Salt
 1.50 tsp Minced garlic
 3 tbsp Vegetable Oil
 1 tsp Turmeric
 2 tsp Chilli Powder
 1 tsp Coriander Powder (optional)
 3 Shatkora Wedges
 2.50 Water
 1 cup Coriander Stalks and Leaves Chopped
 5 Slit Green Chillis

Directions

1

Remove the scales from the fish. You need steak sized pieces. Wash the fish with salt and lemon juice. Dry the fish. Marinate the fish with 1/2 tsp salt and 1/2 tsp turmeric and set aside for 15 minutes.

2

Choose a medium sized saucepan and gently start to heat one cup of water with one teaspoon of salt.

3

Add the onions and begin to melt the onions. This is a very easy and simple method. This can take 15/20minutes.

4

Once melted add all the spices: 1/2tsp turmeric, 2tsp chilli powder and the coriander powder is optional. Turn the heat up and stir this mixture for 5 minutes until the rawness of the spices has cooked through.

5

Turn the heat down and add the shatkora pieces. Stir this mixture for 2 minutes.

6

Add in the fish pieces and coat each piece in the spice mix.

7

Add 1.5 cups of water, boil and turn heat down on completely low and simmer with chopped up coriander stalks for 20minutes with the lid on. If you feel you need more water add an extra 1/2 cup. The consistency of the sauce is how you like it to be but also check the salt accordingly.

8

In the last couple of minutes garnish with coriander leaves and green chillis. Enjoy the aroma of your easy cook fish and shatkora curry with a delcious plateful of hot rice 🙂

FISH & SHATKORA

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