Beef Chilli Fry
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
4 steps. 45 minutes total.
- 1
Step 1
- a.Marinate & Pressure Cook Beef
- b.In a bowl, combine the beef cubes, turmeric powder, 1 tsp Kashmiri red chilli powder, coriander powder, 0.5 tsp freshly crushed black pepper, and 1 tsp salt. Mix well to coat the beef evenly. Let it marinate for at least 15 minutes.
- c.Transfer the marinated beef to a pressure cooker and add 1/2 cup of water.
- d.Secure the lid and pressure cook on medium heat for 5-6 whistles (approximately 20-25 minutes), until the beef is about 90% cooked—tender but still holding its shape.
- e.Allow the pressure to release naturally. Open the cooker and set aside. A small amount of stock should remain with the beef.
- 2
Step 2
- a.Prepare the Sauté Base
- b.Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
- c.Once the oil is hot, add the mustard seeds. Wait for them to splutter, which takes about 30 seconds.
- d.Add the sliced onions, finely chopped ginger and garlic, slit green chillies, and curry leaves.
- e.Sauté for 8-10 minutes, stirring occasionally, until the onions become soft and turn a light golden brown.
- 3
Step 3
- a.Combine and Fry
- b.Reduce the heat to low. Add the remaining 1 tsp Kashmiri red chilli powder, 1 tsp garam masala, and the remaining 1 tsp freshly crushed black pepper to the pan.
- c.Stir for about 1 minute until the raw aroma of the spices disappears and they are fragrant.
- d.Add the cooked beef along with all the stock from the pressure cooker. Add the remaining 0.5 tsp of salt, or to taste.
- e.Mix everything thoroughly, ensuring the beef pieces are well-coated with the onion-spice mixture.
- 4
Step 4
- a.Roast to Perfection
- b.Increase the heat to medium-high. Cook, stirring occasionally, until all the liquid has evaporated. This will take about 5-7 minutes.
- c.Once dry, reduce the heat to medium-low. Continue to roast the beef, stirring every couple of minutes to prevent burning.
- d.Roast for another 10-15 minutes, or until the beef pieces turn a deep, dark brown color and the masala is well-fried onto the meat.
- e.Add the coconut slivers and continue to fry for another 2-3 minutes until they are golden and aromatic.
- f.Turn off the heat and serve hot with parotta, rice, or as an appetizer.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use beef with a little bit of fat (like chuck roast) as it keeps the meat moist and adds richness.
- 2Using coconut oil is key to achieving the authentic Kerala taste. Do not substitute if possible.
- 3Always use freshly crushed black pepper. Its pungent aroma and heat are far superior to pre-ground powder.
- 4Be careful not to overcook the beef in the pressure cooker. It should be tender but firm enough to withstand the frying process without shredding.
- 5The final roasting step on low heat is crucial. It develops the deep color and intense flavor, so be patient and stir frequently.
- 6This dish tastes even better the next day as the flavors meld and deepen. It's a great make-ahead option.
Adapt it for your goals.
Meat Substitution
Replace beef with mutton or goat meat. You may need to increase the pressure cooking time to ensure the meat is tender.
Add VegetablesAdd Vegetables
Add small cubes of par-boiled potatoes along with the beef during the frying stage for extra texture and substance.
Spice LevelSpice Level
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.
Vegetarian OptionVegetarian Option
Use firm tofu, paneer, or mushrooms as a substitute for beef. Skip the pressure cooking step and adjust frying times accordingly.
Why this is on our healthy list.
High in Protein
Beef is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Rich in Iron
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.
Anti-inflammatory Spices
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.
Frequently asked questions
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.