Kerala Beef Curry Recipe – Coconut & Fennel Flavors

Last Updated on 2 months by Neha Deshmukh

Kerala Beef Curry Recipe – Coconut & Fennel Flavors

Hey everyone! If you’re anything like me, a good beef curry is comfort food at its finest. And this Kerala Beef Curry? It’s extra special. I first made this a few years ago, trying to recreate the flavors I remembered from a trip to Kerala, and honestly, it’s become a family favorite. The combination of coconut, fennel, and those incredible Kerala spices is just…wow. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any beef curry. It’s a flavour explosion! The slow-cooked beef becomes incredibly tender, and the coconut-based gravy is rich, aromatic, and subtly sweet. The fennel seeds add a unique touch you won’t find in many other Indian curries. It’s a little bit of work, but trust me, the results are so worth it. Plus, it’s perfect for a weekend feast or a special occasion.

Ingredients

Here’s what you’ll need to make this delicious Kerala Beef Curry:

• 500 gms Beef
• 1 small-medium Potato (cubed)
• 3 Cloves
• 1 small Cinnamon stick
• 2 big Onions (sliced)
• 1.5 tbsp Crushed ginger & garlic
• 2 Green chillies (chopped)
• 0.5 tsp Turmeric powder
• 2 tsp Chilli powder
• 3 tsp Coriander powder
• 1 cup Grated coconut
• 8 Small onions (sliced)
• 1 tsp Fennel seeds
• 0.25 tsp Turmeric powder
• 1 cup Water
• Salt (to taste)
• Coconut oil (as needed)
• Curry leaves (a handful)
• 5 Small onions (sliced)
• 0.25 tsp Mustard seeds

Ingredient Notes

Let’s talk ingredients! Using good quality, fresh spices makes all the difference.

• Coconut: Freshly grated coconut is best, but unsweetened desiccated coconut works in a pinch. You can also use coconut milk, but it will alter the flavour slightly.
• Fennel Seeds: Don’t skip these! They add a lovely anise-like flavour that’s characteristic of Kerala cuisine. Lightly toasting them before grinding enhances their aroma.
• Beef: Traditionally, tougher cuts of beef like chuck or brisket are used, as they become beautifully tender with slow cooking. But feel free to use your preferred cut.
• Kerala Spices: This recipe leans heavily on the spice profile of Kerala. Don’t be afraid to experiment with adding a pinch of black pepper or cardamom for extra depth.
• Small Onions (Shallots): These are key for the tempering and add a lovely sweetness. If you can’t find them, use regular onions, but reduce the quantity slightly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the coconut paste. Roast the grated coconut, 8 small onions, fennel seeds, and ¼ tsp turmeric powder in a little coconut oil until golden brown and fragrant. This takes about 5-7 minutes. Let it cool completely, then grind it into a smooth paste without adding any water. If it’s too dry, add 1-2 tablespoons of hot water to help it blend. Set aside.
2. Now, marinate the beef. In a bowl, combine the beef with sliced onions, ginger-garlic paste, chopped green chillies, ½ tsp turmeric powder, chilli powder, coriander powder, and salt. Give it a good mix and let it sit for at least 15 minutes. This allows the flavours to meld.
3. Heat a generous amount of coconut oil in a pressure cooker. Add the cloves and cinnamon stick, and sauté for a few seconds until fragrant. Then, add the marinated beef along with a handful of curry leaves. Sauté for 2-3 minutes on low heat, stirring occasionally.
4. Add the cubed potatoes and 1 cup of water to the pressure cooker. Close the lid and pressure cook on high flame for 10-12 whistles. Once done, let the pressure release naturally before opening the lid. The beef should be beautifully tender.
5. Stir in the ground coconut paste into the cooked beef. Simmer for 5-7 minutes, stirring frequently to prevent sticking. Adjust the salt and water to achieve your desired consistency. I like mine with a fairly thick gravy.
6. Finally, let’s temper it! Heat a little coconut oil in a small pan. Add the mustard seeds and let them splutter. Then, fry the 5 sliced small onions until golden brown and crispy. Pour this tempering over the curry and mix well. Let the curry rest for about 15 minutes before serving – this allows the flavours to develop even further.

Expert Tips

• Slow and Steady: Don’t rush the cooking process. Slow cooking is key to tender beef and a flavourful curry.
• Coconut Oil is Your Friend: It really adds to the authentic flavour.
• Taste as You Go: Adjust the spices to your liking. Everyone’s palate is different!

Variations

• Vegan Adaptation: Swap the beef for jackfruit or mushrooms! Jackfruit works particularly well, mimicking the texture of beef.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level Adjustment: For a milder curry, reduce the amount of chilli powder. For a spicier kick, add a few more green chillies or a pinch of cayenne pepper. My friend, Sarah, loves to add a dash of Kashmiri chilli powder for colour and mild heat.
• Festival Adaptations: This curry is often made during Onam and Eid celebrations in Kerala.

Serving Suggestions

Serve this Kerala Beef Curry hot with steamed rice, appam (lace-edged pancakes), or parotta (flaky flatbread). A side of simple coconut chutney or a cooling raita complements the richness of the curry beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld! You can also freeze it for up to 2 months.

FAQs

What cut of beef is best for Kerala beef curry?

Tougher cuts like chuck or brisket are ideal as they become incredibly tender with slow cooking.

Can I use store-bought coconut paste instead of making my own?

You can, but the flavour won’t be quite as vibrant. If using store-bought paste, look for one that’s pure coconut and doesn’t contain any added sugar or preservatives.

How can I adjust the spice level of this curry?

Reduce or increase the amount of chilli powder and green chillies.

What is the significance of fennel seeds in this recipe?

Fennel seeds add a unique anise-like flavour that’s characteristic of Kerala cuisine.

How does this recipe differ from other Indian beef curries?

The use of coconut, fennel seeds, and the specific blend of Kerala spices sets this curry apart.

Can this curry be made ahead of time?

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