Beef Hatkora


Beef Hatkora a dish originating from the Sylhet region of Bangladesh. It has also become popular outside of Sylhet.
The Hatkora is a common fruit and used to cook different dishes with fish and meat. Enriched with Vitamin C and antioxidants, Hatkora curry is generally eaten with rice. Not only a popular khatta or Tenga curry is made with the bones of cow feet and Hatkora but also different kinds of meat is used as well.

Ingredients

, cinnamon, cardamom, fenugreek seeds, salt, onions, paste of garlic and ginger, beef chuck, chilli powder, turmeric, ground coriander and cumin, garam masala, Hatkora and a tomato.

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. Adding beef, salt, spices and green chillies it is stirred for a while and then covered. Cutting the piece of Hatkora into wedges and then chop each wedge into small pieces. Hatkora is added then followed up some hot water. When the curry is boiled, it is simmered for a while. After that chopped coriander is added until the meat is tender.

Serve

Beef Hatkora is served with glutinous rice or boiled white rice when salad of cucumber, tomatoes and onions are used as a side dish. It is also eaten with pilau, Khichdi and parata.