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Tender beef chunks slow-cooked with aromatic spices and then pan-roasted to a deep, dark perfection with crispy coconut slivers. This iconic Kerala dish is a flavor explosion, perfect with parottas or rice.
For 4 servings
Marinate the Beef
Pressure Cook the Beef
Prepare Tadka & Sauté Aromatics
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Tender beef chunks slow-cooked with aromatic spices and then pan-roasted to a deep, dark perfection with crispy coconut slivers. This iconic Kerala dish is a flavor explosion, perfect with parottas or rice.
This kerala recipe takes 70 minutes to prepare and yields 4 servings. At 517.16 calories per serving with 34.87g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Slow Roast the Beef
Finish and Serve
This recipe can be adapted for mutton (goat meat), but the pressure cooking time will need to be increased by 10-15 minutes.
For a slightly different flavor profile, add 1/2 teaspoon of fennel powder (perumjeerakam) along with the other spices during marination.
A vegetarian version can be made with firm mushrooms or raw jackfruit. Skip the pressure cooking step for mushrooms and adjust it for jackfruit until tender.
Beef is an excellent source of high-quality protein, which is essential for muscle building, repair, and 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 and boost energy levels.
Spices like turmeric (containing curcumin) and black pepper (containing piperine) have powerful anti-inflammatory and antioxidant properties.
The combination of protein from beef and capsaicin from chilies can help give a temporary boost to your metabolism.
A typical serving (around 220g) of Kerala Beef Fry contains approximately 350-450 calories, primarily from the beef and coconut oil. The exact count can vary based on the cut of beef and the amount of oil used.
Kerala Beef Fry can be part of a balanced diet when eaten in moderation. Beef is a great source of protein, iron, and Vitamin B12. However, it is high in saturated fat. Using lean beef and controlling the portion size can make it a healthier choice. The use of spices like turmeric and black pepper also offers anti-inflammatory benefits.
The best cuts are those with some marbling that become tender with slow cooking, like chuck, round steak, or beef brisket. Avoid very lean cuts as they can become dry and tough.
Yes, you can. Cook the marinated beef in a heavy-bottomed pot with a lid. Add about 1 cup of water, bring to a boil, then reduce the heat to low and simmer for 60-90 minutes, or until the beef is tender. The rest of the steps remain the same.
'Thenga kothu' are small, thinly sliced pieces of fresh or dried coconut. They are a signature ingredient in this dish, adding a unique crunchy texture and nutty flavor. While you can make the dish without them, they are highly recommended for an authentic experience.