Spicy Kerala Beef Curry Recipe – Coconut Oil & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Spicy Kerala Beef Curry Recipe – Coconut Oil & Spice Blend

Hey everyone! If you’re anything like me, a good, hearty curry is the ultimate comfort food. And this Spicy Kerala Beef Curry? It’s special. I first made this when I was craving the flavors of my grandmother’s kitchen, and honestly, it’s been a family favorite ever since. The aroma alone will transport you straight to the Kerala coast! Get ready for a flavour explosion – this one’s a keeper.

Why You’ll Love This Recipe

This Kerala beef curry isn’t just delicious; it’s a celebration of flavour. It’s rich, spicy, and incredibly aromatic, thanks to a generous blend of freshly roasted spices and the magic of coconut oil. It’s a little bit of effort, but trust me, the results are SO worth it. Plus, it’s perfect for a weekend feast or when you’re looking to impress!

Ingredients

Here’s what you’ll need to create this Kerala masterpiece:

• 1 kg beef (with bones, medium pieces)
• 3 tbsp coriander powder
• 1 tsp Kashmiri chilli powder
• 0.5 tsp red chilli powder
• 0.5 tsp turmeric powder
• 2 tsp fennel powder
• 1 tsp cumin powder
• 1 tsp black pepper powder
• 0.125 tsp cardamom powder (that’s about ¼ teaspoon!)
• 0.125 tsp cinnamon powder (also about ¼ teaspoon!)
• 0.125 tsp clove powder (you guessed it, ¼ teaspoon!)
• 1 tbsp coconut oil
• 1 tbsp ginger-garlic paste
• 2 medium onions (chopped)
• 3 green chillies (slit)
• 2 tomatoes (chopped)
• 0.25 tsp garam masala powder
• 1 tbsp coconut oil (for tempering)
• 1 tsp mustard seeds
• 5-6 dried red chillies
• 2 sprigs curry leaves

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

• Kerala Spices: A Deep Dive into the Spice Blend: The spice blend is the heart of this curry. Don’t skimp! Roasting the spices really brings out their flavour. I like to do this in a dry pan over medium heat, watching carefully so they don’t burn.
• The Importance of Coconut Oil in Kerala Cuisine: Coconut oil is essential for authentic Kerala flavour. It adds a subtle sweetness and richness that you just can’t replicate with other oils.
• Beef Cuts: Choosing the Right Pieces for Curry: I prefer using beef with bones for extra flavour. Chuck roast or brisket work really well, as they become beautifully tender during the long cooking process.
• Understanding Kashmiri Chilli Powder: This isn’t about heat; it’s about colour! Kashmiri chilli powder gives the curry a gorgeous, vibrant red hue without adding too much spice. If you can’t find it, you can substitute with regular chilli powder, but reduce the amount slightly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and drain the beef thoroughly. We want to start with a clean slate.
2. Now, the fun part – the spice blend! Dry-roast the coriander powder, Kashmiri chilli powder, red chilli powder, turmeric, fennel, cumin, black pepper, cardamom, cinnamon, and clove powders in a pan until they become wonderfully aromatic. This usually takes about 3-5 minutes.
3. Once roasted, let the spices cool slightly, then coat the beef evenly with the mix and a generous pinch of salt. Marinate for at least 15 minutes – longer is even better!
4. Heat 1 tbsp of coconut oil in a pressure cooker over medium heat. Add the ginger-garlic paste and sauté for about 2 minutes until fragrant.
5. Toss in the chopped onions and green chillies. Cook until the onions soften and turn golden brown.
6. Add the chopped tomatoes and cook until they become mushy and release their juices.
7. Now, add the marinated beef and 1 glass of water (about 240ml) – I usually use the water I used to rinse the residual marinade from the bowl to get every last bit of flavour! Adjust the salt if needed.
8. Pressure cook for 5-6 whistles, or until the beef is incredibly tender. The cooking time will depend on your pressure cooker and the cut of beef you’re using.
9. Once the pressure has released, open the cooker and stir in the garam masala powder and fresh coriander leaves (if using).
10. Finally, prepare the tempering. Heat 1 tbsp of coconut oil in a small pan. Add the mustard seeds and let them splutter. Then, fry the dried red chillies and curry leaves until crisp. Pour this fragrant tempering over the curry. Let it rest for about 5 minutes before serving – this allows the flavours to meld together beautifully.

Expert Tips

• Don’t be afraid to adjust the spice levels to your liking.
• Marinating the beef overnight will result in an even more tender and flavourful curry.
• A splash of vinegar or lemon juice at the end can brighten up the flavours.

Variations

• Spice Level Adjustment: Mild to Fiery: My family loves a good kick, but you can easily adjust the heat. Reduce the red chilli powder for a milder curry, or add extra for a fiery experience!
• Vegan Adaptation: Using Plant-Based Alternatives: Swap the beef for hearty vegetables like potatoes, cauliflower, and chickpeas. Use vegetable broth instead of water.
• Instant Pot/Slow Cooker Adaptation: This recipe works beautifully in an Instant Pot or slow cooker. For the Instant Pot, cook on high pressure for 40-45 minutes. For the slow cooker, cook on low for 6-8 hours.
• Festival Adaptation: Serving During Onam or Vishu: This curry is a staple during Kerala festivals like Onam and Vishu. Serve it as part of a traditional sadya (feast) with a variety of other vegetarian and non-vegetarian dishes.

Serving Suggestions

• Best Rice Varieties to Pair With: This curry is best enjoyed with fluffy white rice, like Kerala Matta rice or Basmati rice.
• Kerala Bread Options: Appam, Puttu, or Parotta: For a truly authentic experience, serve it with appam (lace-edged pancakes), puttu (steamed rice cakes), or parotta (flaky flatbread).

Storage Instructions

Leftovers? Lucky you! This curry tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage.

FAQs

• Can I use a different type of oil instead of coconut oil? While coconut oil is traditional, you can use vegetable oil or sunflower oil in a pinch. But honestly, the flavour won’t be quite the same.
• How can I adjust the thickness of the curry? If the curry is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.
• What is the best way to tenderize the beef? Marinating is key! Also, using a cut of beef with bones and cooking it low and slow will help it become incredibly tender.
• Can this curry be made ahead of time? Absolutely! You can make it a day or two in advance. The flavours will develop even more as it sits.
• What side dishes complement this Kerala beef curry? A simple vegetable thoran (stir-fry) or a cooling raita (yogurt dip) would be perfect.

Enjoy! I hope this recipe brings a little bit of Kerala sunshine into your kitchen. Let me know how it turns out in the comments below!