Saturday, January 26, 2013

Beef Fry - Kerala style

This recipe is different from my mom's recipe. It's an adaptation from Vazhayila. But the quantity of spices used for the meat masala seemed a bit too much for me, so I made a few changes here and there. My mom uses a lesser amount of the masala. Both use coconut cuts (thenga kothu). As I wasn't in a position to break open a fresh coconut to cut out the pieces, I used grated coconut from my freezer. Still tasted amazing with steamed rice and kachiya moru.

For Meat masala powder:
Bowl -1 Roast and Grind
Dried red chili - 15   OR  Chili powder 2 tbsp
Coriander seeds - 3 tbsp   OR  Coriander powder - 2 tbsp
Black Pepper corns - 1 tsp
Cinnamon - 2 small sticks
Green Cardamom - 5 OR Cardamom seeds - 1 tsp
Cloves - 6
Star anise - 1
Bay leaf - 1
Fennel seeds - 1/2 tsp Or garam masala - 1 to 1.5 tsp
Turmeric powder - 1/2 tsp

To pressure cook:
Beef - 1 kg (chuck works best)
Salt to taste
Meat Masala powder - half of of the recipe above
Curry leaves

To roast:
Shallots chopped - 1 cup
Garlic chopped - 4-5 cloves
Ginger chopped - a small piece
Green chili chopped - 2
Coconut cuts ( Thenga kothu) - 1/4 cup OR Grated coconut - 2 to 3 tbsp
Salt to taste
Curry Leaves

Heat a small pan and add all the ingredients in the section for meat masala powder, except turmeric powder.
Dry roast it for 4-5 minutes on a medium steady flame , until aromatic and brown.
Switch off the heat and add turmeric powder. Grind it to a coarse powder in a coffee grinder.
This will give you about 5-6 table spoon of meat masala.

Clean and cut the beef into medium cubes and marinate it with half of the prepared masala powder (around 2.5 - 3 tbsp), salt to taste and curry leaves. Fill water till half the level of the beef pieces occupied. Pressure cook it for 3-4 whistles.

Heat oil in a heavy bottomed cooking pan and add curry leaves and coconut cuts or grated coconut. Fry for 3-4 minutes. If using grated coconut, it will initially absorb the oil and start to foam. Then it will start to change color and foaming will stop. Do not let it overbrown.
Now add onion. Add crushed ginger,garlic and green chilies.
Saute till they start to turn brown. Add the remaining masala powder (or less if you think its too much masala) and fry for a minute or two.
Add the cooked beef along with cooking liquid if any and simmer until it is dry .
Turn the flame to medium and saute,stirring often and scrape the bottom of the pan to prevent from sticking,until it turns dark and dry. Serve warm with steamed rice and moru. Or another popular combination is to have it with Kerala Parotta.