Beef cooked in ground spices and shallots is then slow-roasted in coconut oil with lots of curry leaves and coconut slivers until the meat is browned.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Main Course
Cuisine: Indian, Kerala, South Indian
Servings: 2people
Author: Famidha Ashraf
INGREDIENTS
Pressure Cook
500gramsboneless beef chunks washed and drained
15mini shallots chopped (or 1 medium onion)
2tablespoonginger garlic paste
3 to 5green chilliesslit
1teaspoonred chilli powder
¼teaspoonturmeric powder
2tablespooncoriander powder
1tablespoonblack pepper powder
1tablespoonfennel seeds powder
¼teaspoonfenugreek seeds
2teaspoonscoconut oil
1teaspoonwhite vinegar
½cupwater
Salt to taste
For the masala
2tablespooncoconut oil
10 to 15coconut sliverschopped
2sprig of curry leaves
2dried red chillies
Finish off with
Malabar garam masala
1teaspoonblack pepper powder
1sprig of curry leaves
1teaspooncoconut oil
INSTRUCTIONS
Pressure cook the beef
Add the beef chunks along with chopped onion, ginger-garlic paste, green chillies, spice powders (turmeric powder, pepper powder, coriander powder, fennel powder and red chilli powder), fenugreek seeds, coconut oil, vinegar and water in a small pressure cooker.
Pressure cook on a medium flame for 3 to 4 whistles (depends on the beef type) or until done for about 20 minutes. Switch off and let the pressure release on its own.
Open and check the doneness and cook further if required. If you find there is too much watery gravy, boil it off until thickens.
Prepare the masala
Heat coconut oil in a cast-iron skillet preferably or kadai on a medium flame.
Add the coconut slices fry for a few minutes until golden.
Add the curry leaves and fry until crispy.
Add dried red chillies and fry for a few seconds.
Transfer the beef from pressure-cooker to the kadai. Fry this mixture on medium flame while stirring often until beef turns dark. You may stop at any stage you prefer, wet with masala coated, dry or super dry!
Finish off
Stir in some freshly torn curry leaves, sprinkle some garam masala, pepper powder and drizzle coconut oil before serving as a side with porotta, appam, ari dosha (rice crepes), neychor, chapathi, curd rice, etc.