Hot, Spicy and Tasty. This preparation of beef curry – ‘Kerala Style’ is the best recipe for this authentic curry that is typically served with rice, parotta or chapathi. Use kashmir chili powder for less heat, although for this particular we prefer Hot chilly powder! Try my Kerala Beef Curry ! Yum!
Kerala Beef Curry
- 1 kg – good cut of beef – 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 of ginger, roughly crushed
- 2 large tomatoes, chopped (use fresh, ripe but firm tomatoes)
- 1 long green chilly, sliced
- 1 handful of curry leaves
- 1 handful of coriander/cilantro leaves
- 1 ½ Tbsp coriander Powder
- 1 ½ red chili powder – we prefer the hot variety for this preparation
- 1 Tbsp Aniseed / Fennel Powder
- ½ Tbsp Kerala style Garam Masala (whole spices – fennel, cloves, cardamom, cinnamon, nutmeg and mace that have been toasted and ground to a powder)
- 1 tsp turmeric powder
- ground pepper – to taste
- salt to taste
- Coconut oil – about ¼ cup + 3 Tbsp
- Wash the beef pieces thoroughly under running water.
- Add 1 Tbsp vinegar and scrub well. Rinse again thoroughly. Helps to remove any foul odor especially if using frozen beef.
- Leave to drain to remove all the water.
- 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.
- Do the same with ½ or more tsp of the crushed garlic – set aside
- Strain the oil and set aside.
- In a pressure cooker, heat the remaining 3 Tbsp of coconut oil.
- When smoking, add the thoroughly drained beef and stir well to fry.
- Allow to fry, stirring for about 1 – 2 minutes just till all the beef has evenly changed color.
- 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.
- Wash out the pressure cooker well and return to heat.
- Add the oil used for frying the shallots and garlic earlier. When hot, add the crushed ginger, followed by garlic. Allow to soften.
- Add the sliced onions and allow to soften up well (no need to brown them).
- Next, add the tomatoes, green chili and curry leaves. Stir-fry till the tomatoes are cooked.
- Return the fried beef pieces and toss well into the mixture.
- 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.
- Add about ½ Tbsp salt and mix as well.
- Turn the heat back on, adding some fresh cilantro/ coriander as well as enough boiled water to submerge the beef entirely.
- 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.
- Allow to cool naturally. Open and add a dash of pepper.
- Optional: Heat a few drops of oil in small pan and fry some curry leaves and add on top of the curry.
- Also garnish with some fresh cilantro.
- Wonderful served with rice, parotta or chapathi.
Kerala Beef Curry
Did you enjoy our Kerala Beef Curry? Let us know.
- This is a spicy dish due to the use of hot chilly powder, you may use Kashmiri chilly powder if you prefer it less spicy, however for this particular dish we prefer the hotter kind of chilly powder (cayenne). You could also reduce by ½ Tbsp to reduce some heat.
- Allow this curry to sit (at least) a couple of hours before serving
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