Kerala is a place in South of India. I haven’t been there personally but hopefully soon after I give birth and if hubby would like us to visit the place. It is a place where fishes are just cheaper compared to the prices here in the city. Anyway not all Indians eat beef particularly the Hindus.
This dish is one of Kerala’s great recipes so I really tried it out. One day soon, if I have the time, I will be posting here pictures of ingredients so that you can also be familiar of the spices we have in India. Below is the instruction of how to cook Kerala Beef Curry.
Marinate the beef by combining all the ingredients below:
Beef (sliced into one inch)
Red chili powder
Garam Masala Powder
The longer you marinate the beef the better since it would really sink in the taste plus the vinegar is a very good tenderizer making your beef soft.
Other ingredients needed: (not included in marinating your beef)
2 cloves of garlic (chopped)
Ginger (peeled and chopped)
3 green chilies (chopped)
For tempering you will need: (1 tbsp. coconut oil, 1 tbsp. ghee or clarified butter, mustard seed, dried red chilies and 5-6 fresh curry leaves)
Instructions for cooking:
Step 1: In a pan heat the oil and put the marinated beef. Don’t worry if your beef juiced out water. This is needed in order to fry the beef well. Once the water is drained and the oil starts to fry the beef, you can just add more water into it and let it simmer for 45 minutes in order to tenderize the beef. You can use your pressure cooker so that you can ease up the cooking process.
Step 2: Once your beef is tender keep it aside and use a separate heavy bottomed pan for sautéing the other ingredients. First you need to put oil and heat it up then you can add your garlic, ginger and onions. In this process you need to make the onions golden brown. It will take time so put a tablespoon of water and cover the pan. Once the consistency is a brown colored paste, then that’s the time you can add the beef you have kept aside.
Step 3: Add more water to your beef and simmer it again for another 5 minutes and put potatoes if you have and if you want. Potatoes should be cut into diced in order to cook it easily else it will take more time.
Step 4: This is the last step, which is tempering. On a separate pan, put the coconut oil and ghee. Once it is hot you can now add the three ingredients remaining which is the mustard seed, the dried red chili and the fresh curry leaves. Cover the pan so that when the mustard seed crackle, it won’t be messy. If the mustard seed stopped crackling, then you can now transfer it on the pan to where you cook your beef.
This recipe is really delicious and I hope that you try it at home. You can buy your spices at any Indian store, about the curry leaves, if there’s no fresh ones, you can either try the dried if that was available.