This delicious dish is a favourite in the state of Kerala. It is served as a starter and also as an accompaniment, in a main course dish, with Kerala Parottas, Dosas, Idlis or Appams. The slivered coconut pieces fried in coconut oil add the perfect touché to the dish. Now, relish and enjoy the Kerala Parotta and beef fry in your homes.
- 1 kg beef cut into medium size pieces(as shown in pic)
- 2 large onions sliced very thin
- 2 large tomatoes chopped fine
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 2-3 green chillies
- 3 tbsp coriander seeds
- 4 tbsp fennel seeds
- 8 cloves
- Seeds of 6 green cardamom
- 1″ stick of cinnamon
- 25 black peppercorns
- 1 large onion chopped fine
- 2 tbsps of curry leaves
- 1 cup fresh coconut cut into 1″- long, thin slivers
- 1 tbsp mustard seeds
- 4 tbsps vegetable/ canola/ sunflower cooking oil or preferably coconut oil.
- Heat a flat pan on a medium flame till hot. Reduce the flame to simmer. Put the fennel, coriander seeds, cloves, peppercorns, cardamom seeds and cinnamon on the pan. Roast, stirring often till the spices begin to get slightly darken and give off their aroma. Turn off fire. Allow to cool slightly.
- Grind the above roasted spices into a coarse powder in a clean and dry mixer/blender.
- Put the meat, sliced onions, green chillies, tomatoes, ginger and garlic pastes and ground spices into a large mixing bowl. Mix well till all the meat is coated. Keep aside to marinate for an hour or two(longer the marination tastier the dish)
- After an hour, put the above mixture into a large deep vessel and set up to cook on a medium flame. Do not add any water as the meat will give off its own juices. Cook till the meat is tender.
- In a separate small pan, heat the cooking oil on a medium flame till hot and add the chopped onions to it. Fry till transparent.
- Add the curry leaves and mustard seeds and cook till they stop spluttering. Now add the coconut slivers. Cook till they begin to turn a pale golden colour.
- Add this tempering mixture to the meat and mix well. Turn on the fire (medium flame) and add the vessel containing the meat and cook, stirring often, till the meat browns. The whole dish begins to turn a deep, dark brown in colour. This dish traditionally has no gravy at all and is dry so if water is present, make sure to dry it off.
- Serve hot with Parottas, Idlis, Dosas or Appams.
Preparation Time: 1 hour, 15 minutes