Ingredients
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1 kg gravy beef
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3 Asian shallots (thinly sliced)
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2-3 green chilies (slit)
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1 tbs ginger garlic paste
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¼ tbs turmeric powder
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1 tbs red chili powder
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1½ tbs coriander powder
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2 tbs ground black pepper
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½ tsp garam masala
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1 tsp meat masala
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4-6 sprigs curry leaves
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¼ cup coconut picies
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1/4 tsp mustard seeds
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Salt(as required)
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Coconut oil(as required)
Directions
Kerala beef fry is a dish made of beef, slow roasted in a mixture of spices, onions, curry leaves, and coconut picies, fried in coconut oil. The highlight of this recipe is the slow cooking of the meat; it is first pressure cooked to tender and then roasted in coconut oil with ginger, garlic and spices. When properly blended and turns aromatic, it is topped with fried curry leaves and browned coconut bites. Kerala dishes does have some similarity as Sri Lankan dishes.
I have used Gravy beef. You can also use Top Blade and Top Loin cut beef steak or chuck, clean, and add as big chunks to the pressure cooker, cut the beef into bite size picies after it is cooked.
Directions
- Cook the beef in a pressure cooker with salt, pepper powder, meat masala, and a little water just enough to cover the meat. Pressure cook for 2 whistles and then remove the cooker from the flame. Keep aside until required.
- Cut the meat into bite-size. Reserve the liquid from the beef.
- Heat oil in a pan, add mustard seeds, and let it pop. Add curry leaves, sliced shallots, green chilies, and a little salt. Sauté until the onions turn soft.
- Add ginger-garlic paste, sauté for a minute.
- Add all the ground spices; chili, coriander, turmeric, garam masala, and mix well. Make sure to turn the heat to a low while adding the spice powders.
- Add the cooked beef with the remaining water to the pan, mix well with the meat masala and cook on a medium flame until the gravy dries out. Stir the gravy occasionally while cooking, to prevent it from sticking to the bottom of the pan. Add salt as needed.
- In a separate pan, heat a teaspoon of coconut oil and fry the coconut bits. As it starts to brown, add curry leaves, and fry it along with the coconut pieces until browned. Keep aside.
- When the gravy dries out, reduce the flame to a low and sauté the beef in the pan for 10-15 minutes. Add the fried curry leaves and coconut bites and mix well together. Scrape the sides of the pan, toss until the meat is brown-black and dried out completely.
- Serve hot with crispy Parotta.
