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!
The Recipe Intro has more pictures, comments and Video on how to make this Kerala Style Beef Curry. Check it out ↓
Check out my recipe for Kerala Style Garam Masala.
- 1 kg good cut of curry beef(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 of ginger, roughly crushed
- 2 large tomatoes, chopped (use fresh, ripe but firm tomatoes)
- 1 long green chilli, sliced
- A handful of curry leaves
- A handful of coriander/cilantro leaves
- 1 ½ Tbsp coriander powder
- 1 ½ Tbsp red chili powder - we prefer the hot variety for this preparation
- 1 Tbsp 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) Check out my recipe above.
- 1 tsp turmeric powder
- 1/4 tsp ground pepper, or to taste
- To taste: salt
- ¼ cup plus 3 Tbsp coconut oil
- Wash the beef pieces thoroughly under running water and drain.
- Add 1 Tbsp vinegar and scrub well. Rinse once again thoroughly. This helps to remove any undesirable, fatty odors 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 a teaspoon (or a little more) of the crushed garlic. Set aside.
- Strain this oil and set aside for later.
- In a pressure cooker, heat the remaining 3 Tbsp of coconut oil.
- When smoking, add the thoroughly drained beef and toss briskly, to fry briefly.
- Continue 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 without changing color.
- Add the sliced onions and allow to soften up as well (no need to brown them either).
- Next, add the tomatoes, green chili and curry leaves. Stir-fry till the tomatoes are cooked and pulpy.
- 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 half of a tablespoon of salt and mix well.
- Turn the heat back on, adding some fresh cilantro/ coriander as well as enough boiled water to just 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.
- Tempering: 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 Style Beef Curry
- This is a spicy curry due to the use of hot chilli powder, you may use Kashmiri chilli 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
EAT AND TELL!!!
Let us know if you tried – Kerala Style Beef Curry