Warm up your winter: Video guide to making Kerala special spicy beef fry

Preparation time: 20 minutes

Cooking time: 30 minutes

Servings: 3 to 4

Ingredients

750 gms beef

1 tbsp ginger and garlic paste (equal measures)

2 tsp red chilli powder

2 tsp coriander powder

½ tsp turmeric powder

1 ½ tsp black pepper powder

1 tsp garam masala (store bought)

1 tsp lemon juice

Salt to taste

3 tbsp coconut oil

½ coconut cut into slivers

1 tbsp ginger and garlic, equal measures (pounded)

1 cup shallots (chopped)

2 green chillies (chopped)

¼ cup onion (sliced)

2 sprig curry leaves

1 tsp chilli flakes

Method:

Step 1:

Cut and clean the meat into small, bite-sized pieces.

Step 2:

In a pressure cooker, marinate the meat with one tablespoon of ginger-garlic paste, two teaspoons of red chilli powder, two teaspoons of coriander powder, ½ teaspoon of turmeric powder, one teaspoon of black pepper powder, ½ teaspoon of garam masala, salt, and one teaspoon of lemon juice.

Step 3:

Cook the beef in a pressure cooker, over a medium flame, for 3 to 4 whistles (depending on the type of cut) or until it's done. Then, turn off the flame and allow the pressure to release, naturally.

Step 4:

Open the cooker and check the meat. Cook it further if required. If there is too much watery gravy, boil it off until it thickens.

Step 5:

Heat a pan and add three tablespoons of coconut oil over a medium flame.

Step 6:

Add the coconut slices and fry them for a few minutes until they turn golden. Keep it aside.

Step 7:

Add curry leaves, fry until crispy, and add one tablespoon of pounded ginger-garlic. Sauté until the raw smell dissipates. Add the chopped shallots. Sauté until the shallots turn translucent.

Step 8:

Transfer the cooked beef from the pressure cooker to the pan. Fry this mixture over a medium flame while stirring often until the beef gravy becomes thick and semi-dry. In between, add chopped green chillies, ½ teaspoon of the remaining pepper powder, ½ teaspoon of the remaining garam masala, and the chilli flakes. Mix well.

Step 9:

After that, add the fried coconut slices and curry leaves. Combine well.

Step 10:

Finally, garnish with ¼ cup of sliced onion. Mix well and serve hot.

Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.

What other recipes would you like featured? Tell us at food@gulfnews.com