Kerala Beef Fry Recipe – Pearl Onion & Coconut Spiced Beef

Last Updated on 6 months ago by Neha Deshmukh

Kerala Beef Fry Recipe – Pearl Onion & Coconut Spiced Beef

Introduction

Oh, Kerala Beef Fry! Just the name conjures up images of fragrant spices, tender beef, and the warmth of a South Indian kitchen. This isn’t just a recipe; it’s a little piece of my culinary heritage. I first made this for a family gathering, and it disappeared so quickly! It’s become a staple ever since. Get ready to experience a burst of flavour – this beef fry is seriously addictive.

Why You’ll Love This Recipe

This Kerala Beef Fry is a flavour bomb, seriously. The combination of pearl onions, coconut, and a carefully balanced spice blend is just divine. It’s a little bit spicy, a little bit tangy, and incredibly satisfying. Plus, it’s a fantastic way to enjoy beef with a unique South Indian twist. It’s perfect for a weekend feast or a special occasion.

Ingredients

Here’s what you’ll need to create this magic:

• ½ kg Beef (cleaned, cut into bite-size pieces)
• 4 Small Pearl onion (sliced)
• 1.5 tsp Chopped garlic
• 1 tsp Chopped ginger
• 1 Green chilli (slit)
• 1 tsp Chilli powder
• 1.5 tsp Coriander powder
• ¼ tsp Turmeric powder
• ¼ tsp Garam masala
• ¼ – ½ tsp Pepper powder
• ½ tbsp Vinegar
• 1 tbsp Kashmiri Chilli powder
• 1.5 – 2 tsp Coriander powder
• ½ tsp Turmeric powder
• ¼ tsp Pepper powder
• ¼ tsp Fennel seeds
• 2 tsp Chopped ginger & garlic (for the paste)
• 2 medium Onion (sliced)
• 1 medium Tomato (sliced)
• ¼ – ⅓ cup Coconut slices (thengakothu)
• Curry leaves
• Salt (to taste)
• 1-2 tbsp Coconut oil
• 4-5 Small Pearl onion (sliced – for tempering)
• ½ tsp Mustard seeds
• 2 Dry red chilli

Ingredient Notes

Let’s talk ingredients! Kerala cuisine has a distinct flavour profile, and these spices are key.

• Fennel Seeds: These add a subtle sweetness and aroma that’s characteristic of Kerala cooking. Don’t skip them!
• Thengakothu (Coconut Slices): This is freshly grated coconut that’s been toasted until golden brown. It adds a wonderful texture and flavour. If you can’t find it, you can use desiccated coconut, but the flavour won’t be quite the same.
• Kashmiri Chilli Powder: This isn’t about heat; it’s about colour! It gives the beef fry that beautiful, vibrant red hue.
• Beef: I prefer using a tougher cut like chuck or round, as it becomes incredibly tender during pressure cooking.
• Regional Variations: You’ll find that every family in Kerala has their own version of beef fry. Some add potatoes, others use more coconut, and some prefer a drier fry. Feel free to adjust to your liking!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the Beef: In a bowl, combine the beef with sliced pearl onions, garlic, ginger, green chilli, chilli powder, coriander powder, turmeric, garam masala, pepper powder, vinegar, and salt. Give it a good mix and let it sit for about 15 minutes. This allows the flavours to really penetrate the meat.
2. Pressure Cook: Transfer the marinated beef to a pressure cooker. Add 1.5 cups of water. Pressure cook for 10-12 whistles after the first whistle. Once cooled, open the cooker and check if the beef is tender. It should be falling apart easily.
3. Spice Paste Time: While the beef is cooking, let’s make the spice paste. In a grinder, combine Kashmiri chilli powder, coriander powder, turmeric, pepper powder, fennel seeds, ginger, and garlic with 2-3 tablespoons of water. Grind into a smooth paste.
4. Sauté the Aromatics: Heat coconut oil in a large pan or wok. Add the sliced onions and sauté until they turn golden brown and beautifully caramelized. This is where the flavour base starts to build! Add the ground spice paste and coconut slices. Cook for 3-4 minutes, stirring constantly, until fragrant.
5. Simmer to Perfection: Add the sliced tomatoes and cook until they soften. Now, add the cooked beef along with the stock from the pressure cooker. Bring to a simmer and cook until the gravy thickens and beautifully coats the beef. This usually takes about 10-15 minutes.
6. Temper & Rest: In a small pan, heat a little oil and temper mustard seeds, sliced pearl onions, dry red chillies, and curry leaves. Once the mustard seeds splutter, pour this tempering over the beef fry. Give it a gentle stir and let it rest for 25-30 minutes before serving. This allows the flavours to meld together beautifully.

Expert Tips

• Don’t overcrowd the pan when sautéing the onions. Cook them in batches if necessary to ensure they brown properly.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!
• For a richer flavour, use homemade spice powders.

Variations

• Vegan Adaptation: Swap the beef for jackfruit or mushrooms! Jackfruit has a meaty texture that works really well in this recipe.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level Adjustment: If you prefer a milder flavour, reduce the amount of chilli powder and/or remove the green chilli. For extra heat, add more!
• Festival Adaptations: While not traditionally a festival dish, this beef fry is often made for special occasions and celebrations.

Serving Suggestions

Kerala Beef Fry is best served hot with:

• Steaming hot rice
• Appam (lace-edged pancakes)
• Parotta (flaky layered flatbread)
• A side of raita or yogurt 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.

FAQs

• What cut of beef is best for Kerala Beef Fry? Chuck or round steak are ideal as they become incredibly tender with pressure cooking.
• Can I use store-bought ginger-garlic paste? Yes, you can, but freshly grated ginger and garlic will always give you the best flavour.
• What is ‘thengakothu’ and can I substitute it? It’s toasted coconut slices. If you can’t find it, use desiccated coconut, but it won’t have the same texture.
• How can I adjust the spice level of this dish? Reduce or increase the amount of chilli powder and green chillies.
• How long does this beef fry keep in the refrigerator? Up to 3 days in an airtight container.