Satkara beef

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Beef satkara

Beef satkara is a Bengali dish from the Sylhet region of Bangladesh. It pairs beef with satkara, a citrus fruit, and a mix of spices to create a fragrant curry. The dish is popular across Bangladesh and among British Bangladeshi communities, especially during Eid al-Adha. A soupy version uses cow feet bones, and in some variations beef is replaced with fish or other meats.

Main ingredients: beef chuck, satkara (with peel), onion, garlic-ginger paste, tomato, vegetable oil, salt, and spices—cinnamon, cardamom, bay leaf, star anise, fenugreek seeds, turmeric, chili powder, coriander, cumin, and garam masala. Satkara is cut into wedges and diced before adding.

Cooking: Heat oil in a large pot and toast the whole spices to release aroma. Add beef, salt, spices, and green chilies; stir and cover. Add satkara pieces and enough hot water to make a slightly soupy curry. Simmer until tender.

Serving: with glutinous rice or boiled white rice, and a side salad of cucumber, tomato, and onion. It also goes with pilau, khichdi, or paratha.