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Tender morsels of beef pressure-cooked and then pan-fried with fragrant spices, onions, and slivers of coconut. A classic Kerala dish, perfect as a starter or a side with parotta.
For 4 servings
Marinate & Pressure Cook Beef
Prepare the Sauté Base
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Tender morsels of beef pressure-cooked and then pan-fried with fragrant spices, onions, and slivers of coconut. A classic Kerala dish, perfect as a starter or a side with parotta.
This kerala recipe takes 65 minutes to prepare and yields 4 servings. At 693.92 calories per serving with 51.64g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer or side.
Combine and Fry
Roast to Perfection
Replace beef with mutton or goat meat. You may need to increase the pressure cooking time to ensure the meat is tender.
Add small cubes of par-boiled potatoes along with the beef during the frying stage for extra texture and substance.
For a spicier version, increase the amount of green chillies and black pepper, or use a hotter variety of red chilli powder like Guntur chilli.
Use firm tofu, paneer, or mushrooms as a substitute for beef. Skip the pressure cooking step and adjust frying times accordingly.
Beef is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from the beef, which is more easily absorbed by the body than iron from plant sources. Iron is crucial for preventing anemia and maintaining energy levels.
The recipe uses spices like turmeric (containing curcumin), ginger, and garlic, which are known for their potent anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
One serving (approximately 250g) of Beef Chilli Fry contains around 450-550 calories. The exact count depends on the fat content of the beef cut and the amount of oil used.
Beef Chilli Fry can be part of a balanced diet. It's high in protein and iron from the beef. However, it is also high in saturated fat and calories due to the red meat and frying process. Enjoy it in moderation. Using a leaner cut of beef can make it a healthier choice.
Yes, you can. Cook the marinated beef in a heavy-bottomed pot with a lid on low heat. It will take much longer, around 1.5 to 2 hours, for the beef to become tender. Ensure you add enough water to prevent it from drying out and burning.
A cut with some marbling works best, like beef chuck, round, or brisket. These cuts become very tender when slow-cooked or pressure-cooked and hold up well during the frying stage.
They are small, thin pieces of fresh or dried coconut kernel. They add a unique, slightly sweet, and nutty crunch to the dish and are a hallmark of many Kerala dishes. You can find them in Indian grocery stores or make them by thinly slicing a fresh coconut.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a pan over low heat, adding a splash of water if needed, or in the microwave until hot. The flavors often improve overnight.