Beef fry is an emotion for us people from Kerala and if served with Porotta we might just cry with happiness.
It is cooked in many different ways in Kerala and every house probably has their own version. This is mine, hope you enjoy this!
Ingredients:
For Marination:
1kg boneless beef cubes
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp turmeric powder
1 tbsp red chili powder
2 tbsp coriander powder
1 tsp garam masala powder Salt to taste
For Frying:
1 cup shallots chopped
1 tsp black pepper powder
2-3 green chilies (slit)
Handful curry leaves
4 tbsp coconut pieces
2 tsp vinegar
1 tsp fennel seeds
5 garlic cloves sliced
5-6 tbsp Coconut Oil
Method:
Clean and cut beef into cubes. Marinate the beef with all ingredients under marination. Cook the beef in a pressure cooker for about 3 whistles which is roughly around 20 to 25 minutes (do not add any water). Allow to rest until pressure is released. Heat coconut oil in a pan (for best results use a cast iron pan) and splutter fennel seeds. Add garlic, coconut pieces, curry leaves, shallots, green chilies, and salt if needed. Saute until the onions turn translucent. Add the cooked beef alongwith juices to the pan, mix well with the masala and cook on a high flame until the gravy dries up. Stir occasionally while cooking to prevent it from sticking to the bottom of the pan. When the gravy dries out, reduce the flame to a low and saute the beef in the pan for 10-15 minutes. Add black pepper and vinegar and more curry leaves. Scrape the sides of the pan, toss until the meat is well browned. If you want some gravy you can remove it while there is still some juices in the pan. Otherwise dry it out completely and drizzle some more coconut oil on top and turn off the heat.
Serve hot with Kerala style porotta or rotis.
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