1/2 kilo Beef, cut into very small pieces
1 1/2 cups onions chopped
2 Green chilies, cut each into 3-4 pieces
1 tsp Ginger chopped
1 tsp Garlic chopped
1 cup Tomatoes, cut into small pieces
a few Bay leaves pinched into small bits
1" piece Cinnamon
2-3 green cardamom
3-4 cloves
1 tsp Fennel seeds /saunf
1/2 tsp Black peppercorns
1/4 tsp turmeric powder
Coconut oil as you need ( might be about 1/2 cup)
Fresh coconut half sliced into small pieces called `kotthu`
a few Curry leaves
1 tsp Lemon juice
Salt to taste
1/2 tsp Mustard seeds
1 tsp Pepper powder
How to prepare Beef Fry in Kerala style
First, coarsely grind all the whole garam masala ingredients namely, bay leaves, peppercorns, cinnamom, cardamom, cloves, and the saunf.
Pressure cook the beef cut in to small pieces with 1 cup onions, garlic, ginger and the powdered garam masala mixed in water. As the first whistle comes, simmer for 15 minutes. Put out the fire after 15 minutes and let it cool and come to the room temperature. If you try and open it before the cooker comes to the room temperature the meat will not be tender.
Add chopped tomatoes and salt to taste to the cooked meat and continue cooking on low heat until almost dry. The meat should be tender and fully cooked. Keep aside.
Heat coconut oil in a frying pan and splutter mustard seeds.
Add the remaining half cup of chopped onions and saute till they are golden.
Add curry leaves and coconut kothu and saute till brown.
Add this to the pressure pan / cooker, as well as pepper powder.
Simmer and stir the dish gently. See that it does not get burnt at the bottom.
Points to Note while preparing Recipe for Beef Fry in the Kerala style
Serve with Pulaos, chappathies and rotis as well as plain hot and steaming rice with sambar and some vegetables.
For this recipe you can use Veal or Mutton and follow the same method / preparation. They may not give you the taste of the Beef but then they are tasty in their own way. Try it out and let me know.
No comments:
Post a Comment