Kerala Style Beef Curry

Kerala Style Beef Curry

Making a traditional Beef Curry outside of Kerala can prove a daunting task for many! Especially due to the varying taste of beef in different countries. Try this recipe to get a good Kerala Beef Curry!

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  Check out my recipe for Kerala Style Garam Masala.

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Kerala Style Beef Curry

Author: Shana Shameer

Difficulty: Beginner Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Servings: 6

Description

Known for its rich, flavorful, and slightly spicy profile Kerala Beef Curry is a staple in Kerala cuisine and a beloved dish among locals and visitors alike.

Ingredients:

Servings

• 1 kg Beef. (good cut for curry like shoulder, cut into bite size pieces)

• 4 Onions, sliced (red onions)

• 2 Tbsp Shallots, sliced

• 1 large bulb Garlic, roughly crushed (+ 1 or more tsp -To be sautéed first)

• 1 large knob Ginger, roughly crushed

• 2 large Tomatoes, chopped (use fresh, ripe but firm tomatoes)

• 1 long Green chilli, sliced

• A handful Curry leaves

• A handful A handful Coriander/cilantro leaves

• 1 ¹⁄₂ Tbsp Coriander powder

• 1 ¹⁄₂ Tbsp Red chili powder - we prefer the hot variety for this preparation

• 1 Tbsp Fennel powder

• ¹⁄₂ Tbsp Kerala style Garam Masala

• 1 tsp Turmeric powder

• ¹⁄₄ tsp Ground black pepper, (or to taste)

• Salt (To taste)

• ¹⁄₄ cup Coconut oil (plus 3 Tbsp)

Instructions

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1. Wash the beef pieces thoroughly under running water and drain.
2. Add 1 Tbsp vinegar and scrub well. Rinse once again thoroughly. This helps to remove any undesirable, fatty odors especially if using frozen beef.
3. Leave to drain to remove all the water.
4. Heat ¼ cup coconut oil in a medium wok or pan. Add the sliced shallots and fry till golden. Remove with a slotted spoon and set aside.
5. Do the same with ½  a teaspoon (or a little more) of the crushed garlic.  Set aside.
6. Strain this oil and set it aside for later.
7. In a pressure cooker, heat the remaining 3 Tbsp of coconut oil.
8. When smoking, add the thoroughly drained beef and toss briskly, to fry briefly.
9. Continue to fry, stirring for about 1 - 2 minutes just till all the beef has evenly changed color.
10. You will see a lot of moisture and fat bubbling out of the beef. We want to discard these juices, draining the beef pieces from the fat, and setting aside. This step helps to remove any 'raw meat' smell as well as any foul fatty bits. It also gives our meat a better texture in the curry.
11. Wash out the pressure cooker well and return to heat.
12. Add the oil used for frying the shallots and garlic earlier. When hot, add the crushed ginger, followed by garlic. Allow softening without changing color.
13. Add the sliced onions and allow them to soften up as well (no need to brown them either).
14. Next, add the tomatoes, green chili, and curry leaves.  Stir-fry till the tomatoes are cooked and pulpy.
15. Return the fried beef pieces and toss well into the mixture.
16. At this point: TURN OFF the flame. Add all the spice powders except pepper. Also, add the sautéed shallots and garlic now. Mix thoroughly into the meat mixture.
17. Add about half of a tablespoon of salt and mix well.
18. Turn the heat back on, adding some fresh cilantro/ coriander as well as enough boiled water to just submerge the beef entirely.
19. Bring to boil. Close the pressure cooker. When steam emerges, place the 'weight' atop the cooker and allow for 10 whistles on a medium flame.
20. Allow to cool off naturally. Open and add a dash of pepper.
21. Tempering: Heat a few drops of oil in a small pan and fry some curry leaves and add on top of the curry.
22. Also garnish with some fresh cilantro.
23. Wonderful served with rice, parotta or chapathi.

Note

• This is a spicy curry due to the use of hot chili powder, you may use Kashmiri chili powder if you prefer it less spicy, however, for this particular dish we prefer the hotter kind of chilli powder (cayenne). You could also reduce this by ½ Tbsp to reduce some heat.
• Allow this curry to sit  (at least) a couple of hours before serving, for best results.
• Key Ingredients: Beef, Onion, Shallots, Ginger, Garlic, Coconut Oil, Curry Leaves, Salt, Spices, Tomato, Coriander Leaves

Keywords: KERALA BEEF CURRY