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A classic Kerala-style beef curry featuring tender beef slow-cooked in a fragrant blend of spices and rich coconut milk. This authentic dish is hearty, aromatic, and pairs perfectly with parotta or steamed rice.
For 4 servings
Pressure Cook the Beef
Prepare the Masala Base
Roast the Spices
A classic Kerala-style beef curry featuring tender beef slow-cooked in a fragrant blend of spices and rich coconut milk. This authentic dish is hearty, aromatic, and pairs perfectly with parotta or steamed rice.
This kerala recipe takes 90 minutes to prepare and yields 4 servings. At 616.24 calories per serving with 36.05g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine and Simmer
Finish with Coconut Milk
Prepare the Tempering (Tadka)
Rest and Serve
This curry base works wonderfully with mutton (Nadan Mutton Curry). Adjust the pressure cooking time accordingly.
You can add cubed potatoes or raw banana (vazhakka) along with the beef in the pressure cooker for a more wholesome curry.
To make a semi-dry version, reduce the gravy significantly before adding the thick coconut milk. Cook until the masala coats the beef pieces well.
For extra heat, add a teaspoon of regular red chili powder along with the Kashmiri chili powder, or increase the amount of green chilies and black pepper.
Beef is an excellent source of high-quality protein, which is crucial 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 easily absorbed by the body and helps prevent anemia and boosts energy levels.
The curry is loaded with spices like turmeric (containing curcumin), ginger, and garlic, which are known for their powerful anti-inflammatory and antioxidant properties.
Coconut oil and milk contain Medium-Chain Triglycerides (MCTs), a type of fat that is metabolized differently and can be used as a quick source of energy.
A single serving of Nadan Beef Curry (approximately 1 cup or 275g) contains an estimated 480-550 calories. This can vary based on the cut of beef used and the exact amount of coconut oil and milk.
Nadan Beef Curry is a rich and flavorful dish that is high in protein from beef, which is essential for muscle maintenance. It also contains beneficial spices like turmeric and ginger with anti-inflammatory properties. However, it is also high in saturated fats from the beef and coconut milk, so it should be enjoyed in moderation as part of a balanced diet.
Yes, you can. Cook the beef in a heavy-bottomed pot with a lid. You will need to add more water and simmer it for about 1.5 to 2 hours, or until the beef is tender. This slow-cooking method can result in an even more flavorful curry.
Stewing cuts with a good amount of connective tissue and some fat are ideal as they become very tender and flavorful when slow-cooked. Good choices include chuck, brisket, or boneless short rib.
The heat in this dish comes from green chilies, black pepper, and chili powder. To make it milder, reduce the amount of black pepper and use only Kashmiri chili powder, which is more for color than heat. To make it spicier, add more green chilies or a pinch of hot red chili powder.
Absolutely. Canned coconut milk is a convenient option. Use the full-fat variety. To get thin and thick milk, you can either buy separate cans or use one can: scoop the thick cream from the top for 'thick milk' and then mix the remaining watery part with a little water for 'thin milk'.
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