Serves: 1


Shatkora is an Asian citrus fruit that is very popular in Indian cookery. Apparently, if you’re unable to source fresh or frozen shatkora, a good substitute is grapefruit, but we’re not convinced by this. Most Asian supermarkets will probably stock shatkora, just ask if you can’t find it on the shelves.


  • Precooked meat or vegetables
  • 400ml Base gravy
  • 2 tbsp. Vegetable oil
  • 2 spring onions, chopped
  • 2 tsp. Garlic & Ginger puree
  • 1 tsp. Mix powder
  • 1 tsp. Salt
  • 1 tbsp. Methi leaves
  • 1 tsp. Cumin powder
  • 2 chillies, chopped.
  • 1 tsp. Chilli powder
  • 1/4 of a peeled, chopped Shatkora
  • 1 tbsp. of Shatkora zest.
  • 1 tomato, diced.


Heat the oil in a hot pan, then add the spring onions and the garlic and ginger puree. After a few minutes add the chillies, diced tomato, mix powder, chilli powder, salt and cumin. Add half of the base gravy and allow to boil for a minute or so, now add the shatkora fruit and zest, add your precooked meat and the rest of the base gravy. Allow to boil and thicken for a few minutes, before finally adding the methi leaves. Give it all a good stir and serve, garnished with a little extra shatkora zest, or some coriander if you prefer.

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