Kerala Beef Fry Recipes

RENOOS

Renoos image

Provided by Renoos

Categories Non Veg

Yield 4 Persons

Number Of Ingredients 14

Ingredients

Beef :1 kg
Turmeric powder : 1/4 tsp
Red Chilly powder : 2 tsp
Black pepper powder : ½ tsp
Garam masala : ½ tsp
Coriander powder : 1 tsp
Dried red chilly : 10 nos
Green chilly :3 nos (sliced, vertically)
Onion : 3 medium sized (sliced, vertically)
Ginger (chopped) : 2tbsp
Garlic(chopped) : 1 tbsp
Curry leaves : 3 to 4 sprigs
Salt to taste
Coconut oil

Steps:

Cut the beef it into bite sized pieces and wash it well under running water. Pressure cook the pieces along with turmeric powder, red chilly powder, black pepper powder, coriander powder, garam masala, chopped ginger (1tbsp) and salt with 1 cup of water (6-8 whistles). Grind the dried red chillies into a fine powder in a mixer. In a pan, pour 2 tbsp coconut oil and add the ginger (remaining 1tbsp), garlic, green chilly, curry leaves, onion and saute till it turns light brown. Add the grinded red chillies to the pan and saute. Add the cooked beef to the pan and mix it well. If needed add some more coconut oil. Cover the lid and keep it in medium flame for 20 minutes. You can saute it in between. Serve with rice, appam, idiyappam or puttu.

KERALA BEEF FRY

Kerala Beef Fry image

Dip into your Indian food desires with Kerala Beef Fry. Perfect as a snack or main course, this dish will dazzle your taste buds.

Provided by Petrina Verma Sarkar

Categories Dinner Entree

Time 1h15m

Yield 6

Number Of Ingredients 17

Ingredients

4 tablespoons fennel seeds
3 tablespoons coriander seeds
8 cloves
25 black peppercorns
6 green cardamom seeds
1-inch stick of cinnamon
2.2 pounds beef, cut into 2"-long, 1"-thick strips
2 large onions, sliced very thinly
2 large tomatoes, chopped finely
2 tablespoons ginger paste
2 tablespoons garlic paste
2 to 3 green chiles
4 tablespoons neutral cooking oil, such as canola or sunflower oil
1 large onion, finely chopped, for tempering
50 curry leaves
1 cup fresh coconut , cut into 1"-long, thin slivers
1 tablespoon mustard seeds

Steps:

Gather the ingredients.
Heat a dry sauté pan over medium heat and once it's hot, reduce heat to low. Add the fennel, coriander seeds , cloves, peppercorns, cardamom seeds, and cinnamon to pan. Roast, stirring often, until spices begin to slightly darken and become aromatic. Turn off heat and allow to cool slightly.
In a clean, dry coffee grinder , grind roasted spices into a coarse powder.
Put ground spices, meat, sliced onions, green chilies, tomatoes, and ginger and garlic pastes into a large mixing bowl. Mix well until meat is evenly coated. Set aside in refrigerator to marinate for an hour.
After an hour, put spiced beef mixture into a large deep pot over medium heat. Do not add any water, as meat will give off its own juices. Cook until meat is tender.
In a separate small pan, heat cooking oil over medium heat until hot and add chopped onions. Fry until they are translucent.
Add curry leaves and mustard seeds and cook until they stop spluttering. Add coconut slivers. Cook until they begin to turn a pale golden color.
Add this mixture to the pot with meat and mix well. Cook, stirring often, until meat browns. The whole dish should turn to a deep, dark brown color. This dish traditionally has no gravy at all and is dry, so if water is present, make sure to cook it off. Serve hot with idlis, dosas, or appams.

Nutrition Facts : Calories 671 kcal, Carbohydrate 28 g, Cholesterol 132 mg, Fiber 10 g, Protein 45 g, SaturatedFat 16 g, Sodium 271 mg, Sugar 6 g, Fat 45 g, ServingSize 6 servings, UnsaturatedFat 0 g

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