It’s been sometime since I posted a beef recipe here, right? Well, I’m not counting the Meat Puffs, I was referring to “curry” recipes.
Usually, when I want to cook something or do something, for that matter, I tend to overthink and go crazy with all the choices and it’s pros and cons. If you want someone to make simple things complicated by just thinking, look no further!
Having said that, for a change, this time I knew exactly what I wanted. I wanted a red color beef curry (I usually go for blackish/brownish beef curries), I wanted tomatoes in the masala (I rarely add tomatoes with beef) and I wanted the beef to be coated in masala, in other words perandu erikkanam ;)
I know it’s like a kid saying… I feel like eating purple color food today, doesn’t make much sense. Because all the requirements that I had was pretty standard in Kerala cooking, nothing new or fancy about it. But, for me, to have such clarity of thought in what I want is a completely new concept.
Anyways, I was so happy that I didn’t have to waste so much time in “decision making” process. Here’s the recipe that fits all my requirements. It’s red in colour, it has tomatoes and it’s kinda smothered in masala ;)
Usually, when I cook non veg dishes, I let it rest for sometime for the flavour to settle in. I always feel, it tastes better the next day, don’t you think so? Anyways, soon after I made this dish, a friend called us for lunch and I packed this and went there. It was finished, just like that! So I guess, this was good even if it wasn’t rested ;) But I’m sure it must have tasted better the next day!
So if you like Kerala style beef recipes, do try this. It goes well with rice, roti, parotta, puttu, pathiri etc;
Here is the recipe…
- 1/2 kg Beef (Measured after cleaning, cut into bite size pieces)
- For Marination:
- 4 Small / Pearl onion (sliced)
- 1.5 tsp Chopped garlic
- 1 tsp Chopped ginger
- 1 Green chilli (slit lengthwise)
- 1 tsp Chilli powder
- 1.5 tsp Coriander powder
- 1/4 tsp Turmeric powder
- 1/4 tsp Garam masala
- 1/4 - 1/2 tsp Pepper powder
- 1/2 tbsp Vinegar
- To Grind:
- 1 tbsp Kashmiri Chilli powder
- 1.5 - 2 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1/4 tsp Pepper powder
- 1/4 tsp Fennel seeds
- 2 tsp each Chopped ginger & garlic
- For Masala
- 2 medium Onion (sliced)
- 1 medium tomato (sliced)
- 1/4 - 1/3 cup Coconut slices (thengakothu)
- Curry leaves
- Coconut oil (1-2 tbsp)
- For Tempering
- 4-5 Small / Pearl onion (sliced)
- 1/2 tsp Mustard seeds
- 2 Dry red chilli
- Curry leaves
- Marinate cleaned beef with ingredients listed under marination (pearl onion - vinegar) and salt. Keep it aside for 15 mins.
- Pressure cook the marinated beef along with 1.5 cups water, till it's done. Cook on full flame till the first whistle comes. Reduce to low - medium flame and cook for another 10-12 whistles. The cooking time may vary depending on the beef used.
- Grind together ingredients listed under "to grind" along with 2-3 tbsp water to a smooth paste.
- Heat oil in a deep and wide pan. Add sliced onions and cook till it becomes golden brown.
- Add ground paste along with coconut slices. Cook for 3-4 mins on low flame, till the raw smell goes and oil starts appearing. Add 1-2 tbsp water to bring together the masala.
- Add sliced tomato and cook till it becomes soft. Add 1-2 tbsp water to the masala and mix well.
- Add cooked beef along with the stock (cooking water). Mix well and bring it to boil. Reduce flame to lowest and continue cooking till the gravy is reduced and beef pieces are coated well with masala.
- Heat oil in a small pan and crackle mustard seeds. Add sliced pearl onion, curry leaves and dried red chilli. Fry till the onion becomes golden brown. Add this to the beef and mix well. Let the curry rest for 25-30 mins, for the flavour to settle in.