If you are enthusiastic about Indian cuisine, you may have come across an ingredient called hathkora or shatkora. Perhaps you’ve seen chicken shatkora on a menu or come across hathkora in an Asian supermarket – either way, this delicious fruit delivers a truly special flavour to curry or Indian food.
What is hathkora/shatkora?
Hathkora is a yellow-green citrus fruit that grows in Sylhet in Bangladesh. Like yuzu, which has become popular in the UK in recent years, hathkora has a distinctive fragrance, but in contrast to other citrus fruits, it has a thick white pith. The pulp and juice of hathkora are very sour, meaning that they are often discarded and it’s the white pith that is typically used in cooking. The zest, meanwhile, imparts fragrant oils that give sauces a sharp, citrusy tone. Hathkora’s flavour is best described as a combination of grapefruit, lime and lemon.
Why is hathkora special?
Hathkora’s Bengali origins are significant here in the UK, because – although those looking for a taste of India in London may not know it – over 85% of Indian restaurants are run by families from Bangladesh. Many British Bengalis have their roots in the Sylhet region, meaning hathkora has become a mainstay on many Indian restaurant menus. If you see chicken or beef hathkora/shatkora listed on a menu, you can be sure the dish has its origins in Bangladesh.
Like many ingredients used in Indian cooking, hathkora has a range of health benefits. It is rich in vitamin C, which helps to boost the immune system and facilitates iron absorption in the body. It also contains calcium, which is important for bone health and muscle function, and phosphorus, which helps the body store and use energy efficiently.
How to cook hathkora
Hatkhora can be bought fresh, dried or frozen from many Asian supermarkets, and adds a unique, tangy flavour to curries and other Indian food. It can even be mixed with water, lemon juice and sugar to create a syrup that is delicious in cocktails or can be stored for use in cooking.
Hatkhora is prepared by slicing the fruit in half lengthways, then slicing each segment into three wedges. The flesh can then be discarded if you choose. It is typically stewed and added to meat, fish or vegetable dishes. Once you have released the flavours of your spices and added onions, water and meat, fish or vegetables to your dish, the hathkora can be added. Some cooks choose to simmer the fruit with turmeric and salt before adding it to the curry, which can help to tone down its bitterness.
If you are looking for the ‘best curry house near me’ and are based in London, don’t miss the chance to eat at Little India. Offering an array of traditional and contemporary dishes, we serve delicious, authentic cuisine made with the freshest ingredients. Discover the unique flavour of hathkora by ordering our Sylheti Lebu Mossalla (subject to availability), a dish made with fairly hot spices and meat or chicken.
