Spicy Beef Fry Recipe – Kerala Style with Ginger & Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Spicy Beef Fry Recipe – Kerala Style with Ginger & Curry Leaves

Hey everyone! If you’re anything like me, you absolutely love a good beef fry. But this isn’t just any beef fry. This is a Kerala-style beef fry, packed with flavour, a little bit of spice, and a whole lot of love. I first made this when I was craving the tastes of home, and honestly, it transported me right back to my grandmother’s kitchen. It’s become a family favourite, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This beef fry is seriously addictive. It’s crispy on the outside, tender on the inside, and bursting with the aromatic flavours of ginger, garlic, curry leaves, and a special blend of spices. It’s a relatively quick dish to make (especially with a pressure cooker!), and it’s perfect for a weeknight dinner or a festive occasion. Plus, the spice level is totally adjustable, so you can make it as mild or as fiery as you like.

Ingredients

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

• 2 lb beef stew meat
• 1 inch ginger, roughly chopped
• 1 tbsp garlic, minced
• 2 tbsp fresh lemon juice
• 2 cups red onion, chopped
• 2 tsp Coriander Powder
• 2 tsp Kashmiri Chili Powder
• 2 tsp meat masala
• 1 tsp Turmeric Powder
• 2 sprigs Curry Leaves
• ?? tsp Fine Sea Salt (start with 1 tsp and adjust to taste)
• ?? cup water (about 240ml)
• 2 tbsp coconut oil
• 1 tsp Black Mustard Seeds
• ?? cup coconut slices (about 60g)
• ?? cup ginger, finely chopped (about 30g)
• ?? cup garlic, finely chopped (about 30g)
• 1 large red onion, thinly sliced
• 2-3 serrano peppers, slit lengthwise
• 4-5 sprigs Curry Leaves
• 1 tsp meat masala
• Salt and pepper to taste

Ingredient Notes

Let’s talk about some of these key ingredients! Kerala cuisine is all about bold flavours and fresh ingredients.

• Kashmiri Chili Powder: This isn’t about heat, it’s about colour! It gives the beef fry that gorgeous, vibrant red hue without adding too much spice. You can find it at most Indian grocery stores, or online.
• Curry Leaves: Seriously, don’t skip these! They add a unique, citrusy aroma that’s essential to South Indian cooking. Fresh curry leaves are best, but you can sometimes find frozen ones.
• Coconut Oil: This is the traditional fat used in Kerala cooking. It adds a subtle sweetness and a lovely aroma. If you don’t have coconut oil, you can use vegetable oil, but the flavour won’t be quite the same.
• Meat Masala: Every family has their favourite blend! You can use a store-bought meat masala, or make your own. I like to use a blend that includes fennel, cumin, coriander, and black pepper.
• Beef: Stew meat works great because it becomes so tender during the pressure cooking process.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the beef stew meat a good rinse and drain it well. Then, cut it into small, bite-sized cubes. This helps it cook evenly and absorb all those delicious flavours.
2. In a bowl, combine the beef with the chopped ginger, minced garlic, lemon juice, chopped red onion, coriander powder, Kashmiri chili powder, 2 tsp meat masala, turmeric powder, and 2 sprigs of curry leaves. Don’t forget the salt! (Start with about 1 tsp and you can always add more later). Give it a good mix, making sure everything is well coated. Marinate for at least an hour – longer is even better!
3. Transfer the marinated beef to a pressure cooker. Add about 1 cup (240ml) of water. Close the lid and cook on medium-high heat for 3-4 whistles (about 20 minutes). Once it’s cooked, let the pressure release naturally before opening the cooker.
4. While the beef is cooking, let’s get the flavour base ready. Heat the coconut oil in a large skillet over medium heat. Add the mustard seeds and wait until they start to splutter – that’s when you know they’re ready!
5. Now, add the coconut slices, finely chopped ginger, finely chopped garlic, thinly sliced red onion, slit serrano peppers, and 4-5 sprigs of curry leaves to the skillet. Sauté until the onions are golden brown and fragrant.
6. Add the cooked beef and gravy to the skillet. Mix in 1 tsp of meat masala, and season with salt and pepper to taste. Simmer until the liquid has evaporated, adding a little more coconut oil if needed to prevent sticking.
7. Finally, fry the beef until it’s nicely browned and dry. Garnish with a few fresh curry leaves and serve hot!

Expert Tips

• Don’t overcrowd the skillet when frying the beef. Work in batches if necessary to ensure it gets crispy.
• Taste as you go! Adjust the salt and spice levels to your liking.
• A little bit of patience goes a long way. Allowing the beef to marinate for longer will result in a more flavourful dish.

Variations

• Spice Level: For a milder fry, reduce the amount of serrano peppers or omit them altogether. For a hotter fry, add more serrano peppers or a pinch of cayenne pepper.
• Festival Adaptations: This beef fry is a popular dish during Onam and Eid celebrations in Kerala.
• Regional Variations: Coastal Kerala beef fries often include grated coconut, while inland versions tend to be drier and spicier.
• My Family’s Secret: My aunt always adds a tiny splash of vinegar towards the end of cooking – it brightens up the flavours beautifully!

Vegan Adaptation

Love the flavours but prefer a plant-based meal? No problem! Substitute the beef with jackfruit or mushrooms. Jackfruit works particularly well because it has a similar texture to beef when cooked.

Gluten-Free Adaptation

Good news! This recipe is naturally gluten-free. Just double-check the label on your meat masala to ensure it doesn’t contain any gluten-containing ingredients.

Serving Suggestions

This beef fry is fantastic served with:

• Steaming hot rice
• Kerala parotta (flaky layered flatbread)
• Appam (fermented rice pancakes)
• A side of raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

FAQs

1. What cut of beef is best for this fry?

Stew meat is ideal, but you can also use chuck roast or round steak. Just make sure to cut it into small cubes.

2. Can I use a regular pot instead of a pressure cooker? How will cooking time change?

Yes, you can! But it will take much longer. Simmer the beef in a regular pot for about 1.5-2 hours, or until it’s very tender.

3. What is Kashmiri chili powder and why is it used in this recipe?

Kashmiri chili powder is a type of chili powder that’s known for its vibrant red colour and mild heat. It’s used to give the beef fry its beautiful colour without making it too spicy.

4. How can I adjust the spice level of this beef fry?

Reduce or increase the amount of serrano peppers, or add a pinch of cayenne pepper for extra heat.

5. What is the best way to serve this beef fry traditionally?

Traditionally, it’s served with rice or parotta, and a side of raita to cool down the spice.

6. Can I marinate the beef overnight for a more intense flavor?

Absolutely! Marinating the beef overnight will allow the flavours to penetrate deeper, resulting in a more delicious and tender fry.