Kerala Beef Fry
Traditional Kerala style beef fry. Slow-roast beef with PRIYOM masala which includes aromatic spices and add some coconut pieces and curry leaves to make it a classic Kerala style beef fry.
Ingredients
- 2 kg Beef cut into 2-inch long, 1-inch thick strips
- 4 tbsp fennel seeds
- 3 tbsp coriander seeds
- 8 cloves
- 25 black peppercorns
- 6 green cardamom pod
- 1 stick stick cinnamon
- 2 large onions sliced very thinly
- 2 tomatoes chopped finely
- 2 tbsp ginger and garlic paste
- 3 green chilies
- 4 tbsp Oil such as rice bran or sunflower
- 1 large onion finely chopped
- 50 curry leaves
- 1 fresh coconut cut into 1-inch long, thin slivers
- 1 tbsp mustard seeds
Notes
- Gather the ingredients.
- Heat a dry sauté pan over medium heat and once it's hot, reduce heat to low. Add the fennel, coriander seeds, cloves, peppercorns, cardamom seeds, and cinnamon to pan. Roast, stirring often, until spices begin to slightly darken and become aromatic. Turn off heat and allow to cool slightly.
- In a clean, dry coffee grinder, grind roasted spices into a coarse powder.
- Put ground spices, meat, sliced onions, green chilies, tomatoes, and ginger and garlic pastes into a large mixing bowl. Mix well until meat is evenly coated. Set aside in refrigerator to marinate for an hour.
- After an hour, put spiced beef mixture into a large deep pot over medium heat. Do not add any water, as meat will give off its own juices. Cook until meat is tender.
- In a separate small pan, heat cooking oil over medium heat until hot and add chopped onions. Fry until they are translucent.
- Add curry leaves and mustard seeds and cook until they stop spluttering. Add coconut slivers. Cook until they begin to turn a pale golden color.
- Add this mixture to the pot with meat and mix well. Cook, stirring often, until meat browns. The whole dish should turn to a deep, dark brown color. This dish traditionally has no gravy at all and is dry, so if water is present, make sure to cook it off. Serve hot with idlis, dosas, or appams.