Kerala Beef Fry | Naadan Beef fry
Ingredients
TO COOK BEEF
- 1 kg Beef
- 2 tsp Chilli powder or to taste
- 3 tsp Coriander powder
- ½ tsp Turmeric powder
- 1 tsp Garam masala
- 1 tbsp Crushed ginger
- 2 tbsp Crushed garlic
- 1 tbsp Lemon juice
- 1 Large Onion sliced
- 2 sprigs Curry leaves
- to taste Salt
SPICE MIX (To grind)
- 1 tsp Fennel
- 1 tsp Peppercorn
- 2 Cloves
- 2 Cardamon
- 1 inch Cinnamon
TO FRY
- 10 nos small onions sliced
- 1 nos Onion large sliced
- 2 Nos Dry red chilies
- ½ cup Slivered Fresh coconut
- ½ tsp Black pepper coarsely crushed
- 6 tbsp Coconut oil
Instructions
- Place all the ingredients in the 'To cook beef' section into a pressure cooker and mix thoroughly.
- Cook on medium-high flame for 3-4 whistles. Adjust whistles according to the type of beef. (beef will release its own water during cooking so you don't have to add additional water here). In the meantime, grind the spice mix to add at the end.
- Once the pressure is released, reduce the gravy on high flame stirring occasionally.
- On medium flame, heat 5 tbsp coconut oil. Splutter 1 tsp mustard seeds, add 2 dried red chilies,1/2 cup fresh slivered coconut and fry until the coconut changes color. Fry the small onions until translucent.
- Add in the cooked beef and fry for 5 mins. Fry on medium-low flame making sure it does not get burnt.
- Add the sliced onion. Keep stirring and add oil if necessary. Add 1/2 tsp coarsely ground black pepper (optional).
- Continue to fry until the beef darkens in color. (It will take approximately 15- 20 mins to fry the beef to a dark color on low-medium flame).
- Delicious Kerala Beef fry is ready to eat. Enjoy!!
Notes
- After the beef has been cooked and the gravy reduced, it can be cooled and frozen in portions in zip lock bags for later use as a part of meal prep (Will keep for 2 months).
Tried this recipe?Let us know how it was!