Kerala
Kerala beef curry
Slow cooked beef in a fennel and pepper masala with crisp coconut slices. Parotta is not optional.
100 minTime
52 gProtein each
hotSpice
Make it your way
Grandma's wayCoconut slices, fennel, pepper and coconut oil.
The original568kcal
52 gprotein
6 gfibre
100minutes
Nadan beef curry as Kerala homes make it.
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Mix the beef with turmeric, half of the chilli, coriander, pepper and garam masala, half the crushed ginger and garlic, the vinegar and salt. Leave for 30 minutes.
- 2Pressure cook the beef with the water for 6 to 7 whistles on medium. Let the pressure release naturally.
- 3Heat the coconut oil in a heavy kadai and fry the coconut slices until golden. Add the onion, shallots, green chillies, the rest of the ginger and garlic, the fennel and curry leaves, and fry until deep golden.
- 4Lower the heat, add the remaining spice powders and stir for a minute. Add the tomato and cook until it melts.
- 5Add the beef with its stock and simmer, stirring now and then, until the gravy is thick and clings to the meat.
- 6Finish with a few fresh curry leaves and a pinch of crushed pepper. Rest before serving.
Serve it like this
Serve in a deep bowl with coconut slices on top and hot, torn parotta alongside.
