Coconut Beef Curry with Spices — Kerala Beef Curry
A Kerala coastal curry of beef in a coconut-milk gravy with curry leaves, fennel, and a roasted spice paste, layered with shallot and ginger.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 440g beef chuck into 1-inch cubes. Thinly slice 8 shallots (160g). Finely chop 2 small tomatoes (160g). Slit 2 green chillies. Measure ginger-garlic paste, spices, coconut milk, and fresh coriander.
Toast
Heat a dry skillet over medium heat. Add 2 tbsp coriander seeds, 1 tsp fennel seeds, 1 tsp black peppercorns, and 4 dried red chillies. Toast 90 seconds until fragrant. Cool 1 minute, then grind to a coarse powder.
Bloom
Heat 4 tbsp coconut oil in a heavy saucepan over medium heat. Add 24 fresh curry leaves, let crackle 10 seconds. Add shallots, cook 5 minutes stirring, until edges brown and crisp. Stir in ginger-garlic paste and green chillies, cook 1 minute until raw smell fades.
Build
Add chopped tomatoes, 2 tsp kashmiri chilli powder, 1 tsp turmeric, and 1 tsp salt. Cook 4 minutes on medium-low, mashing tomatoes, until oil beads at edges. Add beef cubes and ground spice powder, stir 3 minutes on medium-high until beef edges colour.
Braise
Add 500ml hot water, stir, cover, and reduce to low heat. Simmer 35 minutes stirring once, until beef is fork-tender. Uncover, pour in 300ml coconut milk, simmer 5 minutes on low stirring once, until gravy is glossy—do not boil hard.
Finish
Remove from heat. Stir in 1 tsp garam masala. Cover and rest 2 minutes until flavours meld and sauce thickens slightly.
Plate
Transfer curry to a serving bowl. Garnish with 2 tbsp fresh chopped coriander. Serve alongside appam, Kerala parotta, or basmati rice with garlic pickle and roasted papad.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.