Kerala Beef Fry (South Kerala Special)
Ingredients:-
1. Beef - 1 kg (2 pounds approx) - Cut in to small cubes
2. Red chilli - 10-15
3. Coriander seeds - 2 Spoons
4. Black Pepper corns - 7-8 Seeds
5. Garam Masala - 1-2 spoons (I use Shakthi)
6. Turmeric powder - 1/2 Spoon
7. Coconut Chips (Cut in to small squares) - 4-5 spoons
8. Salt - As required
9. Chopped Ginger and Garlic - 2 spoons
10. Shallots (6-8) or 1 Onion - Chopped
11. Green chili chopped - 3 (Optional)
12. Curry Leaves
13. Coconut Oil
You may replace 2, 3 and 4 with Powders (1.5 spoons of Chilly Powder, 2 spoons of Coriander Powdee and 3/4 spoon black pepper powder))
Method
1. Clean and Cut Beef in to small cubes and immerse it in water for 1 hr (Esp if its frozen beef). Squeeze off excess water
2. Roast Ingredients 2 to 3 in a tawa for a few minutes and grind them coarsely.
If using powders, you may skip this step.
3. Apply the ground spices (or powders), 5, 6, 8 and 9 to be beef and allow to marinate for some time (Ideally 1-2 hrs).
4. Pressure cook the beef with 1 cup water. My wait time is 8 whistles. Allow to cool.
5. In a thick bottom kadai, Add 2-3 spoons of Coconut Oil and saute 10, 11 and 12. When half done, Add 7. Saute for 1-2 mins in medium heat and add the cooked beef minus water.
6. In HIGH flame roast the beef adding the gravy from the pressure little by little.
This is the time to adjust your salt and spiciness levels.
7. When done, keep it in LOW flame to completly dry up (20 mins approx).
Goes well with Rice, Malabar Paratha or as a get-together side dish ;)
Ingredients:-
1. Beef - 1 kg (2 pounds approx) - Cut in to small cubes
2. Red chilli - 10-15
3. Coriander seeds - 2 Spoons
4. Black Pepper corns - 7-8 Seeds
5. Garam Masala - 1-2 spoons (I use Shakthi)
6. Turmeric powder - 1/2 Spoon
7. Coconut Chips (Cut in to small squares) - 4-5 spoons
8. Salt - As required
9. Chopped Ginger and Garlic - 2 spoons
10. Shallots (6-8) or 1 Onion - Chopped
11. Green chili chopped - 3 (Optional)
12. Curry Leaves
13. Coconut Oil
You may replace 2, 3 and 4 with Powders (1.5 spoons of Chilly Powder, 2 spoons of Coriander Powdee and 3/4 spoon black pepper powder))
Method
1. Clean and Cut Beef in to small cubes and immerse it in water for 1 hr (Esp if its frozen beef). Squeeze off excess water
2. Roast Ingredients 2 to 3 in a tawa for a few minutes and grind them coarsely.
If using powders, you may skip this step.
3. Apply the ground spices (or powders), 5, 6, 8 and 9 to be beef and allow to marinate for some time (Ideally 1-2 hrs).
4. Pressure cook the beef with 1 cup water. My wait time is 8 whistles. Allow to cool.
5. In a thick bottom kadai, Add 2-3 spoons of Coconut Oil and saute 10, 11 and 12. When half done, Add 7. Saute for 1-2 mins in medium heat and add the cooked beef minus water.
6. In HIGH flame roast the beef adding the gravy from the pressure little by little.
This is the time to adjust your salt and spiciness levels.
7. When done, keep it in LOW flame to completly dry up (20 mins approx).
Goes well with Rice, Malabar Paratha or as a get-together side dish ;)
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