Kerala Beef Fry Recipe – Coconut & Spice Blend

Last Updated on 3 months by Neha Deshmukh

Kerala Beef Fry Recipe – Coconut & Spice Blend

Hey everyone! If you’re anything like me, you absolutely love a good beef fry. And let me tell you, this Kerala Beef Fry is something special. It’s a dish that instantly transports me back to my grandmother’s kitchen, filled with the aroma of spices and coconut. It’s a little bit spicy, a little bit tangy, and completely addictive. I’m so excited to share this family favorite with you!

Why You’ll Love This Recipe

This Kerala Beef Fry isn’t just about incredible flavor; it’s about the experience. The tender beef, infused with a vibrant blend of spices and the subtle sweetness of coconut, is a true delight. It’s perfect for a cozy weeknight dinner or a festive celebration. Plus, it’s surprisingly easy to make once you get the hang of the spice paste! You’ll love how the flavors develop and deepen with each step.

Ingredients

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

• 500 gm beef with bones
• 4 shallots
• 1 stalk curry leaves
• 1/4 cup fresh coconut chopped into pieces
• 1 tsp white vinegar
• Salt to taste
• 2 garlic cloves
• 1 inch ginger
• 2 shallots (for the paste)
• 1 tsp Kashmiri chilli powder
• 1/4 tsp turmeric powder
• 1/2 tsp black pepper powder
• 1 tsp coriander powder
• 1 pinch fennel seeds
• 1 pinch cumin seeds
• 1 cardamom
• 1 small cinnamon piece
• 2 cloves
• 1 tbsp coconut oil
• 1/2 tsp mustard seeds
• 1 small onion chopped

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine.

• Kashmiri Chilli Powder: Don’t skip this! It gives the fry that gorgeous, vibrant red color without adding too much heat. It’s all about the look, honestly!
• Beef Quality: Good quality beef is key. I prefer using beef with some bone-in for extra flavor. It really makes a difference.
• Spice Blends: Kerala cuisine is all about the spices, and everyone has their own little twist. Feel free to adjust the spice levels to your liking. Some families add a pinch of garam masala, others a little more fennel.
• Coconut: Fresh coconut is best, but you can use desiccated coconut in a pinch. Just add a little extra water to rehydrate it. Coconut is huge in Kerala cooking, adding a lovely sweetness and texture to so many dishes.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to make the spice paste. Grind the garlic, ginger, shallots, Kashmiri chilli powder, turmeric, black pepper, coriander powder, fennel, cumin, cardamom, cinnamon, cloves, and 2 tsp water into a smooth paste. A little patience here pays off – a smooth paste ensures the flavors blend beautifully.
2. Now, in a pressure cooker, combine the beef, sliced shallots, curry leaves, coconut pieces, vinegar, salt, and that gorgeous spice paste we just made. Give it a good mix, making sure everything is well coated.
3. Pressure cook for 3 whistles or until the beef is wonderfully tender. Remember to let the pressure release naturally – don’t rush it!
4. Once the pressure is released, open the cooker and cook the beef on high heat. This helps reduce any excess moisture and thickens the mixture. Keep stirring to prevent sticking!
5. While the beef is reducing, let’s make the tempering. Heat coconut oil in a separate pan. Once hot, splutter the mustard seeds. When they start to pop, add the chopped onion and sauté until golden brown. Then, toss in the curry leaves and let them sizzle for a few seconds.
6. Finally, pour the tempering over the cooked beef and mix thoroughly. Serve hot with chapati or rice. Seriously, the aroma at this point is incredible!

Expert Tips

• Don’t be afraid to adjust the spice levels! If you like it hotter, add a pinch of cayenne pepper or a chopped green chili to the paste.
• Marinating the beef with the spice paste for at least 30 minutes (or even overnight!) will deepen the flavors even further.
• Keep an eye on the beef while it’s reducing in the pressure cooker. You want it to thicken, but not burn.

Variations

• Vegan Adaptation: Swap the beef for jackfruit or mushrooms! Jackfruit, in particular, has a texture that mimics beef surprisingly well.
• Gluten-Free Adaptation: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level Adjustment: Reduce the amount of Kashmiri chilli powder for a milder flavor, or add a chopped green chili for extra heat.
• Festival Adaptations: This is a fantastic dish to serve during Onam or Eid. For Onam, serve it as part of a larger sadya (feast). For Eid, it’s a lovely addition to a celebratory meal.

Serving Suggestions

Kerala Beef Fry is best served hot, straight from the kitchen. It pairs beautifully with:

• Chapati or roti
• Steaming hot rice
• Parotta (Kerala-style flaky flatbread)
• 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. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

What cut of beef is best for Kerala Beef Fry?

Chuck roast or brisket work really well because they become incredibly tender during pressure cooking. Beef with bones adds extra flavor, too!

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

You can, but the flavor won’t be quite as vibrant. Making your own paste allows you to control the spices and freshness.

How can I adjust the sourness of the dish?

The vinegar adds a subtle tang. If you prefer a more sour flavor, add a squeeze of lime juice at the end.

What is the best way to serve Kerala Beef Fry traditionally?

Traditionally, it’s served with rice or chapati and a side of raita. It’s often enjoyed as part of a larger meal with family and friends.

Can this be made in an Instant Pot instead of a pressure cooker?

Absolutely! Use the pressure cook function on your Instant Pot and follow the same cooking time.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below!