Bangladeshi Beef Shatkora Recipe

1 hour 30 minutes


  • 1/4 shatkora, fresh or frozen, approx. 175g
  • 6 tbsp of vegetable oil
  • 2 medium onions, chopped
  • 2 tbsp of garlic, minced
  • 2 tbsp of ginger, minced
  • 1kg beef chuck, or shoulder on the bone, cut into 1-inch pieces
  • 2 tsp salt
  • 2 green chillies, or 3 if you like heat
  • 2 bay leaves
  • 1/2 tsp black peppercorns
  • 4 cloves
  • 1 star anise
  • 1 cinnamon stick
  • 6 cardamom pods
  • 1 black cardamom pod
  • 1 tsp panch poran, (Bengali five-spice)
  • 1/2 tsp garam masala
  • 2 tsp chilli powder
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp ground turmeric
  • 2 tsp paprika
  • 1 handful of fresh coriander, chopped


Cut the piece of shatkora into wedges and then chop each wedge into 4 pieces, making sure to remove any seeds. If using frozen shatkora, defrost first in cold water for 1 hour, then cut each slice into 4 pieces and set aside
Heat the oil in a large pan over a medium heat and add the garlic, ginger and onions. Sauté for a few minutes until the onions are translucent
Stir in the beef, salt, whole spices and green chillies and add 250ml of cold water. Bring to a simmer then cover and cook for 40 minutes over a medium heat, stirring occasionally
After 40 minutes add the ground spices, stirring so they cover the pieces of beef, then cover and cook for 5 minutes
Add the shatkora and 250ml of hot water. Stir once then cover and cook for 10 minutes on a low heat
Top up the pan with 400ml of hot water and bring to the boil over a high heat (do not stir). Simmer 5 minutes
Add the chopped coriander, cover and cook on low heat for 10 more minutes, or until the meat is tender
Serve with sticky white rice and a side salad of cucumber, red onion and tomatoes. Garnish with fresh coriander if you wish