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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":512,"pronunciation":541,"substitutions":542,"slug":555,"title":556,"shortTitle":557,"nativeName":558,"countrySlug":559,"region":560,"baseServings":461,"prepMinutes":561,"cookMinutes":562,"difficulty":563,"course":564,"diet":566,"mainIngredients":570,"images":571,"keywords":581,"publishedAt":588,"updatedAt":588,"authorSlug":589,"summary":590,"localeSlug":555,"alternates":591},[394,397,400,403,406],{"answer":395,"question":396},"Shatkora is a thick-skinned green citrus grown mainly in Sylhet, in northeast Bangladesh, related to citron and pomelo. It is used for its rind rather than its juice: the peel is aromatic and distinctly bitter, closer to bergamot or kaffir lime than to lemon, with a resinous perfume. The inner flesh is dry and very sour and is usually scraped away and discarded.","What is shatkora and what does it taste like?",{"answer":398,"question":399},"South Asian grocers, especially those serving Sylheti communities in Britain, sell it fresh in season and frozen in wedges year round. Frozen is the more reliable option and works nearly as well as fresh. Some shops also sell it preserved in brine, which needs rinsing and a shorter cooking time since it is already softened.","Where can I buy shatkora outside Bangladesh?",{"answer":401,"question":402},"Remove the shatkora pieces from the pot straight away, since bitterness keeps leaching out for as long as they sit in the gravy. Then stir in a teaspoon of sugar and a spoonful of yogurt or a splash of coconut milk to round it. Next time, blanch the wedges in boiling water for two minutes before adding them, and use fewer of them.","My curry came out too bitter. Can I fix it?",{"answer":404,"question":405},"In the last 20 to 25 minutes of cooking, once the beef is already tender. Added at the start it breaks down completely and the bitterness spreads evenly through the gravy in a flat, unpleasant way. Added late it stays in recognisable wedges and releases its aromatic oils without dominating.","When should the shatkora go into the pot?",{"answer":407,"question":408},"That is genuinely a matter of taste and Sylheti households disagree. After long cooking the rind becomes soft and chewy with a marmalade-like intensity, and many people consider it the best thing in the dish. Others remove the wedges before serving because a whole mouthful of the rind is very strong. Serve them in the pot and let people decide.","Do you eat the shatkora pieces?",[410,411,412,413,414,415],"Taste a sliver of raw shatkora rind before you start. Fruits vary a lot, and a very bitter one means using fewer wedges or blanching them twice.","Cut the shatkora into thick wedges with the rind attached and scrape away most of the dry inner flesh — the flesh contributes almost nothing but harsh acidity.","Add the citrus in the last 25 minutes. Cooked from the start it dissolves into the gravy and turns the whole pot uniformly bitter.","Use a fatty cut such as chuck or shin. Bitterness needs richness to balance against, and lean beef makes the curry taste thin and sharp.","If the gravy tips too bitter, fish out the shatkora immediately and stir in a teaspoon of sugar — it will not erase the bitterness but it rebalances the pot.","Let the curry sit for at least 20 minutes before serving. The citrus perfume distributes properly as it cools slightly.","🍋","Beef shatkora is a Sylheti beef curry defined by a fruit almost nobody outside northeast Bangladesh has heard of. Shatkora is a knobbly green citrus with a very thick, aromatic rind and sour, largely inedible flesh, and it is used the way a bay leaf is used — for its peel, cut into thick wedges and cooked into the pot. What it gives the gravy is unmistakable: a clean bitterness sitting behind the chile heat, a resinous citrus perfume closer to bergamot or kaffir lime than to lemon, and a sharpness that makes the beef fat taste lighter than it is. The curry itself is otherwise straightforward — onions browned hard, ginger and garlic, ground spices, beef simmered until it gives — and the shatkora goes in near the end so it flavours without turning acrid.","Sylhet, in the northeast corner of Bangladesh, sits in hill country covered in tea gardens and citrus groves, and it grows things the rest of the country does not. Shatkora, sometimes written satkara, is one of them — a citrus in the same broad family as pomelo and citron, grown for its rind rather than its juice. Sylheti cooks use it with beef above all, and the pairing is regional identity in a pot: if you meet a Bangladeshi from Sylhet and ask what their mother cooks, this dish comes up.\n\nThe fruit travelled with the people. Sylhetis make up the great majority of the Bangladeshi diaspora in Britain, and they founded much of the British curry-house trade from the mid twentieth century onward. Shatkora went with them, first as fruit carried in suitcases, then as a frozen and preserved product in Asian grocers, and eventually onto restaurant menus in Birmingham and east London where \"beef shatkora\" appears as a house speciality. It is one of the few genuinely regional Bangladeshi dishes that made the jump abroad without being diluted, largely because there is no way to fake the ingredient.\n\nUsing it takes a little care. The rind is thick, oily and much more bitter than lemon peel, and different fruits vary considerably in strength. Sylheti cooks blanch or briefly fry the wedges first to knock the harshest edge off, add them late enough that they do not disintegrate, and taste the gravy before deciding whether to leave the pieces in. Some households remove the wedges before serving; others consider eating a soft, chewy piece of the cooked rind the best part of the meal. Both positions are held with conviction.\n\nOutside Sylhet the same dish gets made with green mango or lime in the summer months. Nobody claims that is the real thing, but they eat it happily enough.","Beef shatkora keeps 3 days refrigerated and the citrus flavour deepens overnight, sometimes considerably — taste before serving on day two and add a pinch of sugar if it has gone sharper than you want. Reheat gently in a covered pan with a splash of water. It freezes well for up to 3 months, though the rind softens further on thawing; some cooks remove the wedges before freezing for exactly this reason.",[421,422,423,424],"Handles the shatkora properly — blanched, added late, and tasted before committing, so the curry is fragrant rather than harsh.","A real Sylheti regional dish rather than a generic beef curry with citrus thrown at it.","Gives working substitutes for the fruit and is clear that they approximate rather than replace it.","Builds a proper browned-onion base first, so the bitterness has something rich to sit against.",[426,427,428],"Heavy lidded pot or Dutch oven","Sharp knife for the citrus rind","Wooden spoon",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},31,11,3,860,43,490,[437],"Plain white rice — this curry is too assertive for bread, and rice gives the bitterness somewhere to land. A bowl of thin dal alongside.",[439,442,445],{"name":440,"description":441},"Shatkora with mutton","Bone-in goat instead of beef, common in Sylheti homes for Eid. Richer and slightly gamier, and the bitterness cuts it even more effectively.",{"name":443,"description":444},"Chicken shatkora","A lighter weeknight version with bone-in chicken thighs. Total cooking time drops to about 35 minutes, so add the citrus after 15.",{"name":446,"description":447},"Green mango beef curry","What much of Bangladesh cooks when shatkora is out of season — unripe green mango wedges give sourness without the resinous bitterness of the rind.",[449,455,460,464,467,472,476,481,484,487,490,493,496,500,503,506,508],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},1,"beef-chuck","beef chuck or shin, in 4 cm cubes","kg","For the curry",{"qty":456,"name":457,"note":458,"unit":459,"group":454},0.5,"shatkora, cut into 8 thick wedges with the rind on","fresh or frozen; scrape away most of the dry inner flesh","piece",{"qty":461,"name":462,"unit":463,"group":454},5,"mustard oil or neutral oil","tbsp",{"qty":432,"ref":465,"name":466,"unit":459,"group":454},"onion","large onions, thinly sliced",{"qty":468,"ref":469,"name":470,"unit":471,"group":454},6,"garlic","garlic, crushed to a paste","clove",{"qty":473,"ref":474,"name":475,"unit":463,"group":454},2,"ginger","ginger paste",{"qty":477,"ref":478,"name":479,"unit":480,"group":454},1.5,"turmeric","ground turmeric","tsp",{"qty":473,"ref":482,"name":483,"unit":480,"group":454},"chili-flakes","red chile powder",{"qty":473,"ref":485,"name":486,"unit":480,"group":454},"cumin","ground cumin",{"qty":477,"ref":488,"name":489,"unit":480,"group":454},"coriander-seed","ground coriander",{"qty":473,"ref":491,"name":492,"unit":459,"group":454},"bay-leaf","bay leaves",{"qty":450,"ref":494,"name":495,"unit":459,"group":454},"cinnamon","cinnamon stick",{"qty":461,"ref":497,"name":498,"unit":459,"group":499},"green-chili","green chiles, slit","To finish",{"qty":450,"ref":501,"name":502,"unit":480,"group":499},"garam-masala","garam masala",{"qty":450,"name":504,"note":505,"unit":480,"group":499,"optional":8},"sugar","only if the gravy runs too bitter",{"qty":473,"name":507,"unit":480,"group":499},"fine salt",{"qty":509,"name":510,"unit":511,"group":499,"noScale":8},600,"hot water","ml",[513,518,522,525,528,532,537],{"tip":514,"text":515,"title":516,"timerSeconds":517},"Wear the bitterness on your tongue for a moment before deciding. It mellows a lot in the pot but never disappears.","Scrape most of the dry pulp from the shatkora wedges so mainly rind remains, then drop the wedges into boiling water for 2 minutes and drain. Taste a fingernail-sized piece: it should be strongly bitter but aromatic. If it is punishing, blanch it a second time.","Prepare the shatkora",120,{"text":519,"title":520,"timerSeconds":521},"Heat the oil in a heavy pot with the bay leaves and cinnamon for 30 seconds, then add the sliced onions and fry over medium heat for 12–15 minutes until collapsed and browned at the edges. They should smell sweet and toasted, not sharp.","Brown the onions",840,{"text":523,"title":524},"Stir in the ginger and garlic pastes for 2 minutes, then the turmeric, chile powder, cumin and coriander with a splash of water. Fry for 2–3 minutes until the mixture darkens and oil beads at the edges of the pan.","Fry the spice base",{"text":526,"title":527,"timerSeconds":509},"Add {qty:beef-chuck} of beef and the salt and stir over medium-high heat for about 10 minutes, until the meat has taken on the masala colour and the liquid it released has cooked off. The pan should be sizzling again before you go on.","Seal the beef",{"text":529,"title":530,"timerSeconds":531},"Pour in 500 ml of hot water, bring to a simmer, cover and cook for 55–65 minutes, until the beef is tender enough to break with a spoon but still holds its shape. Top up with small amounts of hot water if the pot looks like drying out.","Simmer",3600,{"tip":533,"text":534,"title":535,"timerSeconds":536},"Taste at 15 minutes. If the bitterness is already where you want it, lift the wedges out and let the curry finish reducing without them.","Tuck the blanched shatkora wedges into the gravy, add the slit green chiles, and simmer uncovered for 20–25 minutes so the gravy reduces to a thick, oily coating. The kitchen should smell strongly of citrus rind by the ten-minute mark.","Add the citrus",1320,{"text":538,"title":539,"timerSeconds":540},"Sprinkle over the garam masala, correct the salt, and add the sugar only if the pot has tipped too bitter. Take off the heat and leave for 20 minutes before serving with plain rice.","Finish and rest",1200,"shot-KO-rah",[543,547,551],{"note":544,"swap":545,"original":546},"The most faithful option by a wide margin, and they keep for months. Use them straight from frozen and add five extra minutes of cooking.","Frozen shatkora wedges from a South Asian grocer","Fresh shatkora",{"note":548,"swap":549,"original":550},"This gets you bitter and citrus separately, which is not the same as the two arriving together, but it is a genuinely decent approximation. Blanch the grapefruit peel twice before using.","The peel of one unwaxed grapefruit plus two tablespoons of lime juice","Shatkora",{"note":552,"swap":553,"original":554},"Shatkora is also cooked with mutton in Sylhet. Bone-in goat needs about 20 minutes longer before the citrus goes in.","Mutton or goat on the bone","Beef chuck","beef-shatkora","Beef Shatkora (Sylheti Beef with Bitter Citrus)","Beef Shatkora","সাতকরা দিয়ে গরুর মাংস","bangladesh","Sylhet",25,95,"medium",[565],"main",[567,568,569],"dairy-free","gluten-free","halal-friendly",[451,465,474,497,478],[572,575,577,579],{"alt":573,"src":574},"Sylheti beef curry with thick wedges of green shatkora citrus rind in a dark, oily gravy","\u002Fimages\u002Frecipes\u002Fbeef-shatkora\u002Fhero.jpg",{"alt":573,"src":576},"\u002Fimages\u002Frecipes\u002Fbeef-shatkora\u002Fhero-16x9.jpg",{"alt":573,"src":578},"\u002Fimages\u002Frecipes\u002Fbeef-shatkora\u002Fhero-4x3.jpg",{"alt":573,"src":580},"\u002Fimages\u002Frecipes\u002Fbeef-shatkora\u002Fhero-1x1.jpg",[582,583,584,585,586,587],"beef shatkora","sylhet","bitter citrus","bangladeshi curry","satkara","beef curry","2026-08-20","dishroute-kitchen","The Sylheti classic: wedges of thick-skinned bitter citrus simmered peel-and-all into a beef curry, giving the gravy a perfumed bitterness nothing else reproduces.",{"en":592},"\u002Frecipe\u002Fbeef-shatkora",{"items":594,"total":852,"page":450,"limit":873,"hasMore":874},[595,623,633,667,699,732,760,789,820,846],{"slug":596,"title":597,"shortTitle":598,"nativeName":599,"countrySlug":559,"region":600,"baseServings":461,"prepMinutes":601,"cookMinutes":602,"difficulty":563,"course":603,"diet":604,"mainIngredients":605,"images":606,"keywords":616,"publishedAt":588,"updatedAt":588,"authorSlug":589},"bangladeshi-beef-bhuna","Beef Bhuna (Bangladeshi Dry-Roasted Spiced Beef)","Beef Bhuna","গরুর মাংস ভুনা","Nationwide",20,105,[565],[567,568,569],[451,465,469,474,478],[607,610,612,614],{"alt":608,"src":609},"Dark glossy beef bhuna in a heavy pan with oil separating at the edges and slit green chiles on top","\u002Fimages\u002Frecipes\u002Fbangladeshi-beef-bhuna\u002Fhero.jpg",{"alt":608,"src":611},"\u002Fimages\u002Frecipes\u002Fbangladeshi-beef-bhuna\u002Fhero-16x9.jpg",{"alt":608,"src":613},"\u002Fimages\u002Frecipes\u002Fbangladeshi-beef-bhuna\u002Fhero-4x3.jpg",{"alt":608,"src":615},"\u002Fimages\u002Frecipes\u002Fbangladeshi-beef-bhuna\u002Fhero-1x1.jpg",[617,618,619,620,621,622],"beef bhuna","bhuna technique","bangladeshi beef","eid food","dry curry","kosha",{"slug":555,"title":556,"shortTitle":557,"nativeName":558,"countrySlug":559,"region":560,"baseServings":461,"prepMinutes":561,"cookMinutes":562,"difficulty":563,"course":624,"diet":625,"mainIngredients":626,"images":627,"keywords":632,"publishedAt":588,"updatedAt":588,"authorSlug":589},[565],[567,568,569],[451,465,474,497,478],[628,629,630,631],{"alt":573,"src":574},{"alt":573,"src":576},{"alt":573,"src":578},{"alt":573,"src":580},[582,583,584,585,586,587],{"slug":634,"title":635,"shortTitle":636,"nativeName":637,"countrySlug":559,"region":600,"baseServings":638,"prepMinutes":639,"cookMinutes":640,"difficulty":641,"course":642,"diet":643,"mainIngredients":646,"images":650,"keywords":660,"publishedAt":588,"updatedAt":588,"authorSlug":589},"bhuna-khichuri","Bhuna Khichuri (Bengali Rice and Lentil Pilaf)","Bhuna Khichuri","ভুনা খিচুড়ি",4,15,45,"easy",[565],[644,568,645],"vegetarian","nut-free",[647,648,649,465,478],"rice","lentils","ghee",[651,654,656,658],{"alt":652,"src":653},"Golden bhuna khichuri of rice and moong dal with whole spices and slit green chiles in a heavy pot","\u002Fimages\u002Frecipes\u002Fbhuna-khichuri\u002Fhero.jpg",{"alt":652,"src":655},"\u002Fimages\u002Frecipes\u002Fbhuna-khichuri\u002Fhero-16x9.jpg",{"alt":652,"src":657},"\u002Fimages\u002Frecipes\u002Fbhuna-khichuri\u002Fhero-4x3.jpg",{"alt":652,"src":659},"\u002Fimages\u002Frecipes\u002Fbhuna-khichuri\u002Fhero-1x1.jpg",[661,662,663,664,665,666],"bhuna khichuri","khichuri","rice and lentils","monsoon food","bangladeshi","moong dal",{"slug":668,"title":669,"shortTitle":670,"nativeName":671,"countrySlug":559,"region":672,"baseServings":673,"prepMinutes":640,"cookMinutes":640,"restMinutes":517,"difficulty":674,"course":675,"diet":677,"mainIngredients":678,"images":683,"keywords":693,"publishedAt":588,"updatedAt":588,"authorSlug":589},"chomchom","Chomchom (Porabari Syrup-Soaked Cheese Sweet)","Chomchom","চমচম","Porabari, Tangail",12,"hard",[676],"dessert",[644,645],[679,680,681,682],"milk","lemon","semolina","cardamom",[684,687,689,691],{"alt":685,"src":686},"Oval Bengali chomchom sweets dusted with milk crumbs, resting in a shallow pool of sugar syrup","\u002Fimages\u002Frecipes\u002Fchomchom\u002Fhero.jpg",{"alt":685,"src":688},"\u002Fimages\u002Frecipes\u002Fchomchom\u002Fhero-16x9.jpg",{"alt":685,"src":690},"\u002Fimages\u002Frecipes\u002Fchomchom\u002Fhero-4x3.jpg",{"alt":685,"src":692},"\u002Fimages\u002Frecipes\u002Fchomchom\u002Fhero-1x1.jpg",[668,694,695,696,697,698],"bengali sweets","chhana","porabari","milk sweet","bangladeshi dessert",{"slug":700,"title":701,"shortTitle":702,"nativeName":703,"countrySlug":559,"region":704,"baseServings":638,"prepMinutes":640,"cookMinutes":705,"restMinutes":706,"difficulty":563,"course":707,"diet":710,"mainIngredients":711,"images":716,"keywords":726,"publishedAt":588,"updatedAt":588,"authorSlug":589},"fuchka","Fuchka (Bangladeshi Crisp Shells with Spiced Filling)","Fuchka","ফুচকা","Dhaka and Chattogram",30,60,[708,709],"street-food","snack",[644,567,645],[712,713,714,715,681],"potato","chickpeas","tamarind","eggs",[717,720,722,724],{"alt":718,"src":719},"Crisp hollow fuchka shells stuffed with spiced potato, chickpeas and egg beside a bowl of tamarind water","\u002Fimages\u002Frecipes\u002Ffuchka\u002Fhero.jpg",{"alt":718,"src":721},"\u002Fimages\u002Frecipes\u002Ffuchka\u002Fhero-16x9.jpg",{"alt":718,"src":723},"\u002Fimages\u002Frecipes\u002Ffuchka\u002Fhero-4x3.jpg",{"alt":718,"src":725},"\u002Fimages\u002Frecipes\u002Ffuchka\u002Fhero-1x1.jpg",[700,727,728,729,730,731],"puchka","pani puri","bangladeshi street food","tamarind water","dhaka snacks",{"slug":733,"title":734,"shortTitle":735,"nativeName":736,"countrySlug":559,"region":737,"baseServings":638,"prepMinutes":601,"cookMinutes":561,"restMinutes":601,"difficulty":563,"course":738,"diet":739,"mainIngredients":741,"images":744,"keywords":754,"publishedAt":588,"updatedAt":588,"authorSlug":589},"ilish-bhapa","Ilish Bhapa (Hilsa Steamed in Mustard Paste)","Ilish Bhapa","ইলিশ ভাপা","The Padma and Meghna delta",[565],[740,568,567],"pescatarian",[742,743,497,478],"mackerel","mustard-seed",[745,748,750,752],{"alt":746,"src":747},"Steamed hilsa steaks in a thick yellow mustard sauce 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