Authentic Nadan Beef Curry Recipes

AUTHENTIC NADAN BEEF CURRY

Steps:

• Heat coconut oil in a pressure cooker.
• Add the sliced onions and tomato and allow to cook for a minute.
• Stir and saute well till softened, golden and reduced/thickened.
• Add the finely chopped shallots, garlic, ginger, and green chili.
• Sauté well till softened, cooked and reduced as well.
• At this point, add all the spices: coriander, chili powder turmeric, and garam masala. Stir and allow the spices to cook on a low flame. Add curry leaves. Stir till the spices are aromatic.
• Turn off the flame at this point to mix in the fresh coriander leaves and beef. Stir well, tossing to coat the beef well with this masala mixture.
• Also, add rock salt.
• Splash in just a little water to wash off your ladle and moisten the beef.
• Cover and pressure cook on high for the first 2 steam whistles.
• Proceed to turn down the heat to low and cook for another 6 steam whistles.
• Allow to cool, before opening.
• This curry tastes even better if you allow it to rest.

KERALA BEEF CURRY | NADAN BEEF CURRY

Steps:

• Heat oil in a frying pan.
• Fry the dry red chillies and keep aside.
• Fry coriander seeds, till its aroma comes out and keep aside.
• Fry black pepper, cinnamon sticks, cloves and cumin seeds together and set aside.
• Stir fry pearl onions, till they turn brown.
• Blend all these fried ingredients in a mixer grinder.
• Pressure cook chopped beef with turmeric powder, salt and the blended mixture.
• Stir fry onions in the pan, till brown followed by green chillies, crushed garlic and ginger and chopped tomatoes.
• Add these to the cooked beef and boil well.
• When the curry turns brown, turn off the flame.
• Garnish Nadan Beef Curry with curry leaves, coriander leaves and a spoon of coconut oil.
• Enjoy the Kerala Nadan Beef Curry with porotta or chapathi or rice or tapioca.

AUTHENTIC BANGLADESHI BEEF CURRY

Steps:

• Heat olive oil in a skillet over medium heat. Add onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
• Stir in the garlic, green chiles, ginger paste, cardamom seeds, cloves, and cinnamon sticks. Cook and stir until the garlic begins to brown, 3 to 5 more minutes.
• Mix cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onion mixture. Simmer until most of the water has evaporated and the mixture has thickened.
• Stir in beef chuck pieces until coated with spice mixture; simmer over medium-low heat, stirring occasionally, until the beef is cooked through and tender, about 1 to 1 1/2 hours.