Sylheti Signature · Citrus-Spiked Curry
Shatkora Beef
🍋
Photo coming soon
The fruit's juice is so sour and bitter it's barely edible on its own — cooks throw out the pulp entirely and use only the thick rind, which turns fragrant and faintly bitter once it hits the pot.
Chunks of shatkora — a knobby, semi-wild citrus grown almost exclusively around Sylhet — are simmered into a beef or goat curry, where the rind's sharp aroma cuts through the richness of the meat. It's a fixture of Sylheti wedding and feast menus, sold hot at roadside eateries across the division.
Why it's made this way: Shatkora grows almost exclusively in the hills around Sylhet and neighboring parts of Assam and Meghalaya, and cooking with its rind, rather than its bitter juice, is considered one of the clearest culinary markers of Sylheti identity in food.
More from Bangladesh
Part of World of Street Food — 3248 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.