Author Topic: Chicken shatkora bhuna  (Read 18778 times)

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Offline JerryM

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Re: Chicken shatkora bhuna
« Reply #20 on: May 12, 2013, 01:41 PM »
Chewy,

appreciate your comment which puts my mind to rest. i've seen a lot of comment pushing cassia as BIR yet i find cinnamon is more BIR for me (i use cinnamon in the bunjarra and both in my chef garam albeit 2:1 in favour of cinnamon). my gut feeling is that i could drop using casia and not really notice. i was searching for any real evidence of which is the preferred in BIR land. it's sounds like its the opposite to what my taste buds gel with or there is conflicting use even in trade.

Offline Bengali Bob

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Re: Chicken shatkora bhuna
« Reply #21 on: June 08, 2013, 10:16 AM »
A few pics of the chicken shatkora staff curry from the TA, posted with permission.











Rob  :)
No bagar, no taste.


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Re: Chicken shatkora bhuna
« Reply #22 on: August 25, 2014, 12:34 PM »
So how comes piggy in the foreground gets twice as much curry (per unit rice) as the poor little runt in the background ?!

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Offline Ader1

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Re: Chicken shatkora bhuna
« Reply #23 on: September 01, 2014, 10:12 AM »
I must try this staff curry dish.  Just one question......where does one get shatkora from?  I don't have any Asian shops nearby.


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Re: Chicken shatkora bhuna
« Reply #24 on: September 01, 2014, 12:26 PM »
I must try this staff curry dish.  Just one question......where does one get shatkora from?  I don't have any Asian shops nearby.

Even if you did, they would not necessarily carry shatkora.  I have an excellent Indian-run spice store in Tunbridge Wells, but although the owners are vaguely familiar with the name, and may have seen the fruit at some time, they neither stock it nor can they advise on the correction pronunciation.

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Offline Ader1

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Re: Chicken shatkora bhuna
« Reply #25 on: September 01, 2014, 12:56 PM »
Thanks.  Maybe it can be substituted?

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Re: Chicken shatkora bhuna
« Reply #26 on: September 01, 2014, 01:18 PM »
I suspect not without the difference being obvious, but you might try 50% lemon/50% lime as a starting point ...  However, I am sure that one of our good members who is more fortunately placed will offer to post you one before too long.

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Offline Ader1

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Re: Chicken shatkora bhuna
« Reply #27 on: September 01, 2014, 04:33 PM »
This is what I found:


Quote
Shatkora, also known as Satkora, is the size of a large orange and only the outer skin is used. ? of a Shatkora is needed in the recipe and the rest can be frozen. It is seasonal (April - October) but can be purchased frozen from Indian Supermarkets.
It is very aromatic and is also called a Bengali or Bangladeshi Lemon and the taste and scent are best described as lemony. If this unavailable 1 tbpsn of lemon juice can be used instead although this is a poor substitute for the real thing.

http://www.cook4one.co.uk/indian/chickenshatkora.html

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Re: Chicken shatkora bhuna
« Reply #28 on: September 01, 2014, 11:08 PM »
Thanks.  Maybe it can be substituted?

Pink grapefruit can be used apparently although I've never tried it so can't confirm.
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Re: Chicken shatkora bhuna
« Reply #29 on: September 01, 2014, 11:29 PM »
Or maybe pomelo ?
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