A typically Keralite preparation, this curry has beef cooked with aromatic spices and slivers of crunchy coconut—an extravaganza you can enjoy only in Kerala.
Ingredients
½ kg, beef
1 tsp red chilli powder
1 tsp coriander powder
1 tsp pepper powder
3 cloves
¼ tsp fennel seeds
1 inch piece cinnamon
¼ tsp turmeric powder
3 shallots
4 garlic pods
Salt, as required
¼ cup coconut, sliced
¼ tsp turmeric powder
Salt, as required
Oil, as required
5 tbsp coconut oil
½ tsp mustard seeds
2 tbsp shallots
10 sprigs curry leaves
Preparation
Clean the beef and cut into small pieces
Grind red chilli powder, coriander powder, pepper powder, cloves, fennel seeds, cardamom, turmeric powder, shallots, garlic and salt together, and keep aside
Mix the coconut pieces with turmeric powder and salt, and fry in oil
In a pressure cooker, put the beef, fried coconut pieces, ground masala, and 1½ cups of water
Keep the cooker closed, and let it cook for at least ½ an hour
Open the cooker when the steam has subsided
Take a pan, and heat coconut oil in it. Add mustard seeds, and wait till it splutters
Add shallots to the pan, and saute until they become brown in colour. Add curry leaves and sauté well
Add only the cooked beef, and mix well
Blend well, and then add gravy from the cooker, keeping it in low flame
When you see the oil glazing over the dish, turn off the stove
Serve it with rice or chappathi
