Malabar Beef Fry (Thengakothu ittethu)

A mouthwatering roadside special from Kerala. You won’t believe how easy it is to make! The taste speaks for itself.

Malabar Beef Fry (Thengakothu ittethu)

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Malabar Beef Fry (Thengakothu ittethu)

Author: Shana Shameer

Prep Time 10 mins Cook Time 10 mins Total Time 20 mins

Servings: 4

Description

A flavorful and tender beef fry. Beef marinated in aromatic spices, and fried with coconut bits is a specialty of Malabar. It's great served with parotta, rice , appam or idiyappam.

Ingredients

Servings

• 500 gms Beef, rinsed and drained cubes

• 4 tsp Garlic, minced,

• 3 tsp Ginger, minced

• 1 ¹⁄₂ Tbsp Kashmiri chilli powder

• 1 tsp Turmeric powder

• 1 tsp Coriander powder

• ¹⁄₄ tsp Fenugreek seeds

• ¹⁄₂ tsp Salt (To taste)

• 4 Tbsp Coconut oil

• ¹⁄₄ cup Fresh coconut bits / cuts of fresh coconut flesh (thenga kothu)

• ¹⁄₄ tsp Mustard seeds

• 4 Pandan leaves (screwpine/rambhayilla)

• 6-8 Fresh Mint leaves

• 2-3 Sprigs Fresh Curry leaves

• ¹⁄₄ tsp Garam masala (Check my recipe)

• 2-3 Tbsp Fresh chopped coriander leaves

Instructions

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1. Add the beef which has been thoroughly rinsed and drained well into a pressure cooker.
2. Add the ginger, garlic, chilli powder, turmeric powder, coriander powder, fenugreek seeds and salt to taste.
3. Massage the beef cubes, with all these ingredients for 1 minute, so that all the ingredients are evenly distributed and coat the pieces well.
4. You can leave this to marinate for 20 minutes in the pressure cooker, although this step may be skipped.
5. Add a splash of water to the beef when ready to cook. Don’t add too much water as more liquid will be released from the beef, and we need all the liquid to evaporate before frying. Pressure cook till somewhat tender ( still need to fry the beef later ). This may vary according to the beef cut/ quality you are using. I cooked mine for 6-8 steam whistles.
6. Open the cooker, and continue cooking till all the remaining liquid is absorbed. there should be a light gravy coating the beef.
7. Heat coconut oil in a heavy based wok. Cast iron is best. First add the coconut bits and fry lightly till golden. remove from the oil and set aside.
8. In the same oil, add the mustard seeds and as soon as they pop, add the pandan, mint and 2 sprigs curry leaves.
9. As soon as the curry leaves are fried and emit the aroma, add the pre-cooked beef and on high heat, fry the beef and stir well.
10. Now, reduce the heat, cover with a tight lid and cook on very low flame for 5-8 minutes. Open and stir 3-4 times in between, till the moist beef becomes drier and fried.
11. Remove the pandan leaves and discard.
12. Now add the fried coconut bits and stir well for 30 seconds.
13. Add some more fresh curry leaves, torn before adding to add the fresh scent.
14. Lastly, add 1/4 tsp garam masala and the chopped coriander leaves. Stir through.
15. Serve with prata, rice etc..

Note

• Don’t add too much salt to the beef when it is being pressure cooked. All the liquid will evaporate and, if you added too much, there’s no way to fix it. You can always add more salt during the frying process.
• Make sure you don’t leave the mustard seeds in the oil too long before adding the herbs. Blackened mustard seeds will change the taste of the dish.
• Key Ingredients: Beef, Coconut, Ginger, Garlic, Spices, Herbs, Oil, Salt.

Keywords: Malabar beef fry, Kerala beef fry, beef fry with thenga kothu