Kerala Beef Fry (Authentic Kerala Style)
Kerala Beef Fry is a spicy, aromatic dry beef dish deeply infused with traditional spices and coconut oil, celebrated for its robust flavor and tender texture. Perfect as a main dish paired with Kerala parotta or steamed rice.
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Ingredients
- 500 gramsbeef (preferably boneless chuck or brisket)
cut into bite-sized pieces
- 3 tablespoonscoconut oil
- 1 largeonion
thinly sliced
- 2 mediumgreen chilies
slit lengthwise
- 1 inch pieceginger
finely chopped
- 6 garlic cloves
finely chopped
- 1 ½ teaspoonsblack pepper
coarsely crushed
- 1 ½ teaspoonsred chili powder
- 0 ½ teaspoonsturmeric powder
- 2 teaspoonscoriander powder
- 1 handfulcurry leaves
- 1 ½ teaspoonssalt
adjust to taste
- 1 cupwater
Instructions
Rinse the beef pieces well under cold water and drain.
In a pressure cooker or heavy-bottomed pot, add the beef pieces, turmeric powder, salt, and water. Cook until the beef is tender. In a pressure cooker, this usually takes about 20-25 minutes after the first whistle. If using a pot, it may take about 45-60 minutes on medium heat.
Once the beef is tender and the water has mostly evaporated, keep the beef aside and reserve the beef stock.
Heat coconut oil in a heavy pan over medium heat. Add sliced onions, green chilies, ginger, and garlic. Sauté until the onions turn golden brown and fragrant, about 8-10 minutes.
Add crushed black pepper, red chili powder, and coriander powder to the pan. Stir and cook the spices for about 2 minutes to release their aroma.
Add the cooked beef pieces to the pan. Mix well so that the spices coat the beef evenly.
Add curry leaves and continue to fry the beef on medium-high heat to dry out any remaining moisture and allow the beef to become slightly crispy and browned, stirring occasionally, about 8-10 minutes.
Taste and adjust salt or spice as needed. Remove from heat once the beef fry has a rich, dry texture and the oil begins to separate.
