Traditional Kerala Style Beef Curry
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Here is a delicious, melt-in-the-mouth Kerala Style Beef Curry with exciting flavors and a gorgeous aroma. The making of this curry was exciting to my taste buds and emotionally enticing! Serve this up with plain rice and rotis. Do try!
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Ingredients
- 1/2 kg Beef cut into small pieces
- 1 onion large, finely chopped
- 1/2 cup Shallots finely chopped
- 1 tbsp Garlic finely chopped
- 1 tbsp Ginger finely chopped
- Coconut oil
- 3 Green chilies
- 2 Tomatoes medium sized, finely chopped
- 1/4 teaspoon Mustard seeds
- 3/4 teaspoon Pepper crushed
- 2 teaspoon Chili powder I used Kashmiri chili powder
- 3 teaspoon Coriander powder
- 1/2 teaspoon Turmeric Powder
- 1.5 teaspoon Garam masala
- 1/2 teaspoon Fennel seeds powdered (perumjeerakam)
- 1/4 teaspoon Fenugreek seeds
- Curry leaves generous amount of
- Salt to taste
- 1 teaspoon Vinegar
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Instructions
- Heat coconut oil in a pressure cooker (You could alternately use a clay pot. Refer notes), and add mustard seeds and fenugreek seeds, allow it to splutter.
- Add chopped onions, shallots, curry leaves and tomatoes with a little salt. Stir well. Cover the wok with a lid and cook for 2 minutes and till tomatoes turn very soft.
- Add in chopped ginger, garlic, curry leaves and green chili and saute until raw smell goes away.
- Into this add the kashmiri chilly powder, pepper powder, coriander powder, garam masala powder, fennel powder and turmeric powder. On a low flame, stir well until the raw smell of the masala powders disappear.
- Add the beef pieces along with vinegar and toss to coat the beef with all the masala. Add enough salt and water to cook the beef.
- Cover and cook (with the cooker weight on) till beef is completely cooked and is tender. (the cooking time depends on the beef you have bought. My beef was cooked in 12 to 15 minutes.)
- I like my gravy thick. So if you find the gravy is too loose, reduce it to make a thick gravy. Garnish with a few more curry leaves and serve hot with rice or roti.
Notes
- If you are cooking in a clay pot, the beef needs to be slow cooked for a longer time.
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Recipe Nutrition
Calories: 829 kcal | Carbohydrates: 31 g | Protein: 50 g | Fat: 56 g | Saturated Fat: 23 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 24 g | Cholesterol: 175 mg | Sodium: 400 mg | Potassium: 1475 mg | Fiber: 10 g | Sugar: 13 g | Vitamin A: 1627 IU | Vitamin C: 36 mg | Calcium: 112 mg | Iron: 9 mg
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