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Tender beef chunks slow-cooked with aromatic spices, then pan-fried with coconut slivers and curry leaves until beautifully browned. This Kerala classic is a flavor-packed, semi-dry dish that's irresistibly delicious.
For 4 servings
Marinate the Beef
Pressure Cook the Beef
Prepare the Tempering
Tender beef chunks slow-cooked with aromatic spices, then pan-fried with coconut slivers and curry leaves until beautifully browned. This Kerala classic is a flavor-packed, semi-dry dish that's irresistibly delicious.
This kerala recipe takes 70 minutes to prepare and yields 4 servings. At 503.35 calories per serving with 35.11g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
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Roast the Beef
Finish and Serve
Increase the amount of green chilies and black pepper. You can also add a teaspoon of meat masala (erachi masala) along with the other spice powders for a more complex flavor.
Add 1 medium potato, cubed, to the pressure cooker along with the beef. The potatoes will absorb the flavors and add a different texture to the dish.
Use the 'Sauté' mode to marinate and sear the beef. Then, pressure cook on 'High' for 20 minutes with a natural pressure release. Finally, use the 'Sauté' mode again to fry and reduce the gravy until it reaches the desired semi-dry consistency.
Beef is an excellent source of high-quality protein, which is essential for muscle growth, repair, and maintaining overall body function.
This dish provides a significant amount of heme iron from the beef, which is easily absorbed by the body and helps prevent anemia by supporting red blood cell production.
The recipe uses spices like turmeric, ginger, and black pepper, which contain antioxidants and are known for their anti-inflammatory properties that contribute to overall health.
A single serving of this Kerala Beef Fry contains approximately 420-450 calories. This is an estimate and can vary based on the fat content of the beef and the exact amount of oil used.
Kerala Beef Fry is a source of high-quality protein and iron. However, it is also high in saturated fat from the beef and coconut oil, making it a dish best enjoyed in moderation as part of a balanced diet.
Chuck roast, round steak, or any boneless stewing beef works well. A cut with some fat marbling is ideal as it will result in a more tender and flavorful fry after cooking.
Yes, you can cook the beef in a heavy-bottomed pot on the stovetop. It will take significantly longer, around 1.5 to 2 hours, for the beef to become tender. Ensure you add enough water to prevent it from burning and check it periodically.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in a pan over low heat, sprinkling a little water if needed. The flavor often improves the next day.
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