Shatkora

John Torode specifically praised the shatkora: 'That's nice and sharp.' The timing of adding this distinctive Bengali citrus is critical—too early and the prolonged cooking turns it unpleasantly bitter; too late and it doesn't integrate with the gravy. Add shatkora with 30 minutes of cooking remaining: long enough for the rind to soften and its oils to infuse the curry, but short enough to preserve its characteristic sharp, fragrant punch. Shatkora's flavor lives primarily in the thick, knobbly rind rather than the flesh, so include all of it. If using the grapefruit or pomelo substitute, the same timing applies—the goal is citrus that has melded with the gravy while retaining its identity.