South Indian Beef Curry
This South Indian Beef Curry is often requested. I am sharing the trusted and delicious recipe with you all. Beef curry is very famous in the Southern Indian state of Kerala.Especially this Spicy Delicious Version – great for lunch or dinner. In Kerala, it is even served up for breakfast with ‘Puttu’- steamed rice cake, ‘Appam’- fluffy rice pancakes with yeast, ‘Idiappam’ – Rice hoppers or ‘Pathiri’ – Roasted rice Roti.
South Indian Beef Curry
Ingredients:
For Beef Marinade:
- ½ kg beef cut into small curry pieces
- 1 Tbsp ginger paste
- 1 Tbsp garlic paste
- 1 tsp pepper powder
- 1 tsp chili powder
- 1 tsp vinegar
- ½ Tbsp white poppy seeds (kasakasa)
For curry:
- ½ cup oil
- 1 cup onion, diced
- 1 Tbsp ginger, crushed
- 1 Tbsp garlic, crushed
- ½ tsp fennel/aniseed seeds
- 1 ½ Tbsp coriander powder
- 1 ½ Tbsp chili powder
- 1 tsp turmeric powder
- 1 tsp curry powder
- 1 tsp pepper
Method:
- Rub the ingredients for marinade into the beef and set aside for a while.
- You will need a pressure cooker. Add oil and heat.
- Heat oil and sauté the onion, ginger and garlic till softened.
- Add all the spices and stir till nicely aromatic, sprinkling water if necessary so that the masala doesn’t stick to the cooker.
- Add the marinated meat. Stir well. Add just enough water to cover the beef and pressure cook on medium. (Around 10 whistles). The beef should be cooked tender.
- Watch the slightly adapted version of this recipe below..
Notes:
- Potatoes may be added . Add after 8 steam whistles and then cook for a further 2-3 whistles.
- Optional Tempering: Heat a small amount of oil in a frying pan. Fry some dried and green chillies, curry leaves and sliced shallots and pour over the prepared curry. Cover and allow to sit for 10 minutes, without stirring.
- Towards end of cooking, add some smoothe cashew paste and let boil for further 3-5 mins. This enhances flavour and richness.
Did you enjoy our South Indian Beef Curry?
Thanks! This is very simple n seems to be delicious m gonna try this out in a little my own style.
Very easy and very authentic. It is a favourite of my Indian husband and requested on a weekly basis. I don’t bother with the cashew paste at the end but I have added curd (youghurt) one time to tone down the heat. Since then I only use chilli in the marinade and omit it altogether in the curry.
Hi, are the poppy seeds used directly or should be powdered? thanks
Hi Maria,
It’s better to grind them to a powder, although I have done it both ways in the past. I have just added the video on this page.. Slightly adapted version of this recipe.
This sounds amazing. I have an Instapot, not a pressure cooker. Would you be willing to help me with instructions using that instead of the pressure cooker? Thanks.
Hi I have a philips all in one cooker, pretty much the same as instapot… let me give it a go using this and get back to you . 🙂
Hi, if you are in a hurry to make this over the holidays.. a simple guide would be to select saute on normal and follow the recipe(5-7 minutes) till you are ready to pressure cook. once water is added, cancel saute. close the lis set the valve to sealing. select pressure cooker mode and adjust time to 45 minutes for 1 kg beef. hope that helps.
Do you have a recipe for the curry powder?
Hi. You can use this Garam Masala for the south Indian Beef curry https://recipesaresimple.com/recipe/kerala-garam-masala/