Ah, this is what a proper Kerala beef fry tastes like. Try it this way

Beef fry slips easily into any meal. With porotta, chapathi, appam or idiyappam, it just works. But the real magic begins in an iron pan, on a low flame, where the meat slowly roasts in its own juices, with pepper taking the lead. If you are after that true naadan flavour, this is the way to make it.

Ingredients
1 kg beef, cut into small pieces
1/2 cup coconut bits
2 onion, sliced
15 to 20 shallots, sliced
2 tbsp ginger-garlic paste
3 to 4 green chillies, slit
1/2 tsp turmeric powder
1 tbsp chilli powder
2 tbsp coriander powder
1 tsp garam masala
1 tbsp pepper powder
3 to 4 sprigs of curry leaves
Coconut oil, as needed
Salt, to taste

Preparation

• Cook the beef
  Clean the beef and mix it with half the ginger-garlic paste, turmeric, chilli powder, coriander powder, half the garam masala, salt, and a few curry leaves. Add a little water and pressure cook for 5 to 6 whistles. The meat will release its own juices, so do not add too much water.
• Fry the coconut bits
  Heat coconut oil in a pan and fry the coconut pieces until golden brown. Set aside.
• Sauté the base
  In the same oil, splutter mustard seeds. Add sliced onions, shallots, the remaining ginger-garlic paste, green chillies, and curry leaves. Sauté well until the onions turn brown.
• Add the spices
  Add the remaining garam masala and pepper powder. Cook till the raw smell goes.
• Bring it together
  Add the cooked beef along with a little of its stock. Cook on medium heat, stirring, until the moisture dries up.
• Slow-roast
  Once dry, add a bit more coconut oil and continue roasting on low heat. Let the beef turn dark brown, almost black, with the masala clinging to each piece.
  Add the fried coconut bits, mix well, and take off the heat. A proper beef fry is ready.

To make the beef cook faster

Raw papaya: Grind or chop raw papaya with skin and mix it with the beef. Leave it for 30 minutes. The enzyme papain helps tenderise the meat.

Vinegar or curd: Adding a little while marinating softens the fibres and speeds up cooking.

Pineapple juice: Contains bromelain, which helps the meat cook faster and turn tender.

This is the kind of beef fry that is dark, intense, and full of flavour. Exactly how it should be.