Bengali dish
Beef Satkara (Sylheti: ꠢꠣꠔꠇꠞꠣꠞ ꠍꠣꠟꠝ; Bengali: সাতকড়া দিয়া গরুর গোশ্ত) is a part of Bengali cuisine consisting of rice, satkara citrus, and beef curry.[2] Whilst having its origins in the Sylhet Division of Bangladesh,[3] the dish has now gained popularity across the country and among the British Bangladeshi diaspora in the United Kingdom.[4][5] At the time of Eid-ul-Adha, it is a famous dish.[6][7] The presence of a citrus fruit makes the dish unique among Bangladeshi curries in terms of taste and aroma.[8] A soupy variant of the dish is made with the bones of cow feet, and in other variants, the beef is sometimes replaced with fish or other meats.[9][10][11][12]
Ingredients
Vegetable oil, cinnamon, cardamom, fenugreek seeds, salt, onions, paste of garlic and ginger, beef chuck, chilli powder, turmeric, ground coriander and cumin, garam masala, satkara peel and a tomato.[13]
Procedure
Oil is heated in a large, heavy bottomed, non-stick saucepan. Then cinnamon, bay leaves, cardamom, star anise and fenugreek seeds are added to reheat for swirling in the oil to release the flavours.[14][15] Adding beef, salt, spices and green chilies it is stirred for a while and then covered.[16] Cutting the piece of satkara into wedges and then chop each wedge into small pieces.[17] Satkara is added then followed up some hot water.[18] When the curry is boiled, it is simmered for a while.[19] After that chopped coriander is added until the meat is tender.
Serve
The dish is served with glutinous rice or boiled white rice, a salad of cucumber, tomatoes and onions are used as a side dish.[8] It is also eaten with pilau,[20] khichdi and paratha.[21]
See also
References
