Kerala Beef Curry Recipe – Authentic Coconut & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Kerala Beef Curry Recipe – Authentic Coconut & Spice Blend

Hey everyone! If you’re anything like me, a good beef curry is pure comfort food. And let me tell you, this Kerala Beef Curry is the one. It’s a dish that instantly transports me back to my grandmother’s kitchen, filled with the aroma of spices and coconut. I first made this myself when I was craving a taste of home, and it’s been a family favourite ever since. It’s a little bit of effort, but trust me – every single bite is worth it.

Why You’ll Love This Recipe

This Kerala Beef Curry isn’t just about flavour; it’s about an experience. The tender beef, infused with a rich blend of spices and the subtle sweetness of coconut, is simply divine. It’s a dish that’s perfect for a weekend feast, a special occasion, or just when you need a little bit of warmth in your soul. Plus, it’s surprisingly versatile – you can adjust the spice level to your liking, and it tastes even better the next day!

Ingredients

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

• 500 gm beef, cut into bite-sized pieces
• 0.5 tsp turmeric powder
• 0.5 tsp red chilli powder
• 1 tsp Kashmiri Chilli powder
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tbsp vinegar
• Salt to taste
• 1 tbsp coconut oil
• 0.5 tsp fennel seeds
• 2 cinnamon pieces
• 3-4 cloves
• 2 onions, sliced
• 3 green chilies, slit
• 1 tomato, chopped
• 2 potatoes, quartered
• 2 tbsp coriander powder
• 0.5 tsp garam masala
• 1 tsp pepper powder
• Curry leaves for garnish

Ingredient Notes

Let’s talk about a few key ingredients that really make this curry sing:

• Coconut Oil: Don’t even think about substituting this! Coconut oil is essential for that authentic Kerala flavour. It adds a subtle sweetness and richness that you just won’t get with other oils.
• Fennel Seeds: These little seeds add a lovely anise-like flavour that’s characteristic of Kerala cuisine. Don’t skip them!
• Kashmiri Chilli Powder: This is where the beautiful red colour comes from, and it adds a mild heat. If you can’t find it, you can use regular chilli powder, but be mindful of the spice level.
• Spice Levels: Kerala cuisine can vary quite a bit in spice levels depending on the region and family preference. Feel free to adjust the amount of chilli powder to suit your taste. Some families add a pinch of cayenne pepper for extra heat!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the beef marinated. In a bowl, combine the beef with turmeric powder, red chilli powder, Kashmiri chilli powder, ginger paste, garlic paste, vinegar, and salt. Give it a good mix and let it sit for at least an hour – longer is even better! This really helps tenderize the meat and infuse it with flavour.
2. Now, heat the coconut oil in a pressure cooker over medium heat. Add the fennel seeds, cinnamon, and cloves. Sauté for about 2 minutes, until fragrant. This is where the magic starts to happen!
3. Add the sliced onions and green chilies to the pressure cooker. Cook until the onions soften and turn golden brown – about 5-7 minutes. Patience is key here; nicely browned onions are crucial for a flavourful curry.
4. Next, mix in the chopped tomatoes and cook until they turn mushy and soft. This usually takes another 5 minutes or so.
5. Stir in the coriander powder and fry for 2 minutes, stirring constantly to prevent it from burning.
6. Add the marinated beef, potatoes, and a little extra salt (taste and adjust!). Mix everything well, ensuring the beef is coated in the spice mixture.
7. Pour in about 1 cup of water – enough to almost cover the beef and potatoes. Close the pressure cooker lid and cook for 3 whistles on high heat, followed by 10 minutes on low flame. Then, let the pressure release naturally. Never force the pressure release!
8. Once the pressure has released, open the lid and sprinkle in the garam masala and pepper powder. Simmer for another 5 minutes, allowing the flavours to meld together.
9. Finally, garnish with fresh curry leaves. The aroma is incredible, right? Serve hot with chappathis or porotta.

Expert Tips

• Browning the Onions: Don’t rush this step! Properly browned onions are the foundation of a great curry.
• Marinating Time: The longer you marinate the beef, the more tender and flavorful it will be. Overnight is ideal!
• Pressure Cooker Safety: Always follow the manufacturer’s instructions for your pressure cooker.

Variations

• Spice Level Adjustments: If you like it milder, reduce the amount of chilli powder. For extra heat, add a pinch of cayenne pepper or a finely chopped Scotch bonnet pepper (use with caution!).
• Pressure Cooker vs. Pot Adaptations: If you don’t have a pressure cooker, you can make this in a heavy-bottomed pot. It will take longer – about 1.5 to 2 hours – and you may need to add more water.
• Slow Cooker Option: This curry also works beautifully in a slow cooker! Brown the onions and spices as instructed, then add all the ingredients to the slow cooker and cook on low for 6-8 hours.
• Festival Adaptations: During Onam or Eid, my family loves to add a handful of roasted coconut flakes to this curry for an extra layer of flavour and texture.

Serving Suggestions

This Kerala Beef Curry is fantastic with:

• Chappathis
• Porotta (layered flatbread)
• Steamed rice
• Appam (fermented rice pancakes)
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavours actually develop even more overnight! You can also freeze it for up to 2 months.

FAQs

1. What cut of beef is best for Kerala Beef Curry?

Chuck roast or stewing beef are excellent choices. They become incredibly tender during the long cooking process.

2. Can I use a different type of chili powder if I don’t have Kashmiri chili powder?

You can, but it won’t have the same colour or mild heat. Use regular chilli powder, but start with a smaller amount and adjust to your taste.

3. How can I adjust the spice level of this curry?

Reduce the amount of chilli powder for a milder curry, or add cayenne pepper or a hot chili for extra heat.

4. Can this curry be made ahead of time?

Absolutely! It actually tastes better the next day. Just store it in an airtight container in the refrigerator.

5. What is the best way to serve Kerala Beef Curry for a special occasion?

Serve it with a variety of sides, like appam, porotta, and raita. A colourful salad also makes a nice addition. And don’t forget the fresh curry leaves for garnish!

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!