keralaMediumnon vegetariangluten freedairy freesoy free

Beef Fry

Name: Beef Fry
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 500 g beef (boneless, cut into small pieces); 2 pcs onion (medium, thinly sliced); 1 inch ginger (crushed); 6 pcs garlic (cloves, crushed); 2 pcs green chili (slit); 12 pcs curry leaves; 1 tsp black pepper (coarsely crushed); 0.5 tsp red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 0.5 tsp fennel seeds; 0.5 tsp garam masala; 0.25 cup coconut slices (thinly sliced); 2 tbsp coconut oil; 0.5 tsp salt; 0.5 cup water

RATING

4.7/5(187)

TASTE SCORE

10/10

This Indian-style beef fry is rich, peppery, and deeply savory, with tender beef cooked down with onions, curry leaves, and warm spices. It turns out semi-dry, full of flavor, and pairs especially well with rice, parotta, or simple flatbreads.

PREP

20m

COOK

50m

SERVES

100 G

432 cal

SERVINGS

METHOD · 5 STEPS

prep · ~15 min
Prepare the beef and aromatics.
1.Wash the beef and cut it into small bite-size pieces if needed.
2.Slice the onions thinly.
3.Crush the ginger and garlic.
4.Slit the green chili and keep the curry leaves ready.
pressure cook · ~30 min
Pressure cook the beef with spices.
Add the beef, turmeric powder, coriander powder, fennel seeds, salt, and water to a pressure cooker. Cook on medium heat for 20 to 25 minutes after the first whistle, until the beef is tender and most of the liquid is absorbed.
TIPIf your beef cut is tougher, add a little more water and cook a few minutes longer until fully tender.
saute · ~10 min
Cook the onions and flavor base.
1.Heat coconut oil in a wide pan over medium heat.
2.Add the coconut slices and fry until lightly golden.
3.Add the curry leaves, ginger, garlic, and green chili and cook for 1 minute.
4.Add the sliced onions and cook until soft and lightly golden, 6 to 8 minutes.
TIPUse a wide pan so the onions brown evenly and the beef can fry instead of steam.
saute · ~15 min
Add the cooked beef and finish the fry.
Add the pressure-cooked beef to the pan along with black pepper, red chili powder, and garam masala. Mix well and cook on medium heat, stirring often, until the masala coats the beef and the dish turns dark, glossy, and semi-dry.
serve
Serve the beef fry hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cut the beef into small, even pieces so it pressure-cooks uniformly and fries up without turning chewy.
2
Let the pressure drop naturally for a few minutes before opening; the beef stays juicier and more tender.
3
Fry the coconut slices only to light golden, not deep brown, or they can taste bitter in the final dish.
4
Cook the onions until lightly golden before adding the beef; this gives the fry its deep Kerala-style sweetness and color.
5
Use a wide pan for the final fry so excess moisture evaporates quickly and the masala clings to the beef.
6
Add the crushed black pepper toward the end as written, so its sharp heat and aroma stay pronounced.
7
This fry tastes even better after resting 15 to 20 minutes, which helps the peppery masala settle into the beef.