Traditional Kerala Beef Curry Recipe with Coconut Oil

November 29, 2013

1 hour 30 minutes

medium

serves 4

BEEF INDIAN RECEIPE MEAT NON-VEGETARIAN RECEIPES SOUTH INDIAN Videos

This traditional beef curry recipe is prepared Kerala-style using tender pieces of beef cooked with onion, ginger, garlic, curry leaves, cinnamon, bay leaves and aromatic spices.

The beef is first pressure-cooked until tender, then finished in a second stage with browned onions, ginger, garlic, mustard seeds and virgin coconut oil. This two-stage cooking method gives the Kerala beef curry a deeper flavour while keeping the meat soft and succulent.

Finished with a small amount of garam masala and slowly simmered until the sauce becomes rich, this South Indian beef curry works well with tapioca, rice, appam, parotta or other Indian breads. It is a traditional-style preparation suitable for collections of Indian curry recipes and authentic Indian recipes.

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Ingredients

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	500 g Beef, stew cut or rump, cubed
	1 medium Onion, roughly diced
	20 g Ginger, roughly chopped
	20g Garlic, roughly chopped
	3 Bay leaves
	1 medium stick Cinnamon
	1 sprig Curry leaves
	¼ tsp Turmeric powder
	¼ tsp Chilli flakes
	1 tsp Coriander powder
	1 tsp Red chilli powder
	to taste Salt
	1 tbsp Virgin coconut oil
	1 glass Water

Finishing the Curry


	150 g Onion, thinly sliced
	20 g Ginger, julienned
	20 g Garlic, julienned
	2–2½ tbsp Curry leaves
	¼ tsp Mustard seeds
	1 tsp Coriander powder
	¼ tsp Red chilli powder
	¼ tsp Turmeric powder
	¼ tsp Garam masala
	as required Salt

Nutritional Information

1800 Kcal Calorie

160 g Protein

56 g Carbohydrate

120g Fat

12 g Fiber

Directions

Prepare the Beef

Wash and drain the beef and cut it into medium-sized pieces suitable for stewing. A tougher or economical cut works well because the pressure cooker beef curry method tenderises the meat.

Fresh beef cubes prepared for Kerala beef curry recipe

Place the beef in a pressure cooker. Add turmeric, chilli flakes, coriander powder, red chilli powder and salt.

Mark as complete

Add the Aromatics

Add the roughly chopped onion, ginger, garlic, bay leaves, cinnamon and one sprig of curry leaves. Add 1 tablespoon virgin coconut oil and mix everything thoroughly.

Onion ginger garlic and curry leaves for traditional beef curry recipe

Pour in approximately one glass of water and close the pressure cooker. Cook over high heat until pressure develops, then cook for approximately 12 whistles. Allow the pressure to release naturally before opening. Check the beef. If it is still firm, cook for another 2–3 whistles, or until tender.

Mark as complete

Prepare the Second Stage

Heat 2–2½ tablespoons virgin coconut oil in a deep pan. Add the mustard seeds and allow them to crackle. Add the curry leaves. Add the julienned ginger.Cook until it begins to turn golden brown..

Kerala style beef curry simmering with onions curry leaves and spices

Add the julienned garlic and sauté briefly. The garlic should soften without becoming heavily browned. Add 150 g thinly sliced onion. Cook over medium-high heat, stirring frequently, until the onions become golden brown. Evenly sliced onions will brown more consistently.

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Add the Ground Spices

Reduce the heat. Add: 1 tsp coriander powder ¼ tsp red chilli powder ¼ tsp turmeric a little salt Sauté the spices for approximately 1 minute.

Transfer the cooked beef and all its cooking liquid into the pan. Use a little hot water to rinse any remaining spices from the pressure cooker and add this liquid as well. Mix carefully so the tender beef pieces do not break.

Mark as complete

Adjust the Seasoning

Taste the curry. For additional heat, add another ¼ teaspoon red chilli powder if required. Add ¼ teaspoon garam masala. Use only a small quantity so that it enhances rather than masks the flavour of the beef.

Traditional Kerala beef curry recipe served with tapioca in fine dining style

Add approximately ½ glass hot water. Bring the Kerala style beef curry to a boil. Reduce the heat and simmer gently for about 30 minutes until the sauce reduces and coats the beef.

Mark as complete

Taste and adjust the salt. Serve the traditional beef curry hot with Kerala kappa/tapioca, steamed rice, appam, idiyappam, chapati or parotta.

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Notes

*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case*

*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment*