How to make spicy Kerala beef curry?
Kerala beef curry is a spicy dish which can be served for breakfast, lunch and dinner. It is an all time favourite dish of Kerala
Kerala beef curry can be made either with the addition of coconut milk or without the use of coconut milk. The dark brown colour of this recipe is due to the addition of several spices like chilli, pepper, coriander etc. The use of perumjeerakam will give this dish a warm and spicy taste. It is one of the main recipes available across all hotels of Kerala. Parotta and beef curry are one of the favourite dish of Keralites. It can also be served with rice, tapioca, chapatti and appam.
Ingredients required for making beef curry
Ingredients for marinating
½ kg of chopped beef pieces
1 tablespoon of coriander powder/Malli podi
2 teaspoon chilli powder
1 teaspoon of pepper powder
1 teaspoon of Turmeric powder/Manjal podi
1 teaspoon of cumin powder/Jeera podi
1½ teaspoon of garam masala powder
1 tablespoon of ginger garlic paste
1 tablespoon of lemon juice
Salt (according to our requirement)
Ingredients for curry
4 tablespoon of coconut oil
2 or 3 large sliced onions
A handful of curry leaves
1 tablespoon of ginger garlic paste
2 or 3 largely sliced tomatoes
1 tablespoon of coriander powder/Malli podi
2 teaspoon of chilli powder
1 teaspoon of pepper powder
1 teaspoon of Turmeric powder/ Manjal podi
1 teaspoon of cumin powder/ jeera podi
1½ teaspoon of garam masala powder
1 cup coconut milk in a thick form
Water as per the requirement
Coriander leaves as needed (optional)
Salt ( as per your taste)
Spices to be added to the curry
1 teaspoon of fennel seeds
1 teaspoon of cumin seeds/ jeerakam
Small piece of cinnamon
3 cardamom/ yelakka
3 or 4 cloves
1 bay leaf
1 star anise
Good quality spices are available for sale on natureloc.com
Method of preparation
- Mix all the marinating ingredients in a bowl. Keep it for 20 min to 1 hour.
- In a pressure cooker, heat 2 tablespoons of coconut oil and add the marinated beef.
- Stir fry it for 5 minutes and add in 1½ cup of water.
- Mix it well and pressure cook it for 10 whistles. Simmer it for 20 minutes.
- Turn off the heat. Once the steam fully goes, open the cooker and check for doneness
- Heat the remaining coconut oil in a pan (kadai) and add the spices (fennel seeds, cumin seeds, cinnamon, cardamom, cloves, bay leaf and bay leaf)
- Add in, the sliced onions, curry leaves and salt.
- Once the onions turns to a golden brown colour, add in sliced tomato pieces. Wait till the tomatoes turns mushy.
- Add in the spices powders (coriander powder, chilli powder, pepper powder, Turmeric powder, cumin powder and garam masala powder) and mix it well
- Add the cooked beef and the remaining water from the pressure cooker. Mix it well.
- Boil it and simmer it for few more minutes.
- Pour in coconut milk and simmer it for 5 more minutes.
- Take it from the flame and it is ready for serving.
