Indian · Dinner
Spiced Coconut Beef Fry
Kerala Beef Fry
A Kerala dry-fried beef preparation with toasted coconut slivers, curry leaves, and black pepper, slow-cooked until the masala clings tight to the meat.
$
10 minsPrep
35 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
520Calories
42gProtein
28gFat
18gCarbs
3gSugar
3gFiber
680mgSodium
105mgChol
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Instructions
1
Prep
Cut 440g beef chuck into 0.75-inch cubes. Combine beef in a bowl with kashmiri chilli powder, black pepper, ground coriander, fennel seeds, turmeric, 0.5 tsp garam masala, salt, ginger-garlic paste, and vinegar. Rub to coat evenly. Rest 10 minutes. Slice 8 shallots thinly. Measure fresh curry leaves and slit 4 green chillies lengthways.
2
Simmer
Transfer beef and all marinade to a saucepan. Add 400ml hot water, cover, bring to boil over high heat. Reduce to low and simmer 30 minutes until beef is fork-tender and most liquid evaporates. Uncover, cook 2–3 minutes on medium to dry off remaining liquid until masala clings tightly.
3
Toast
Heat 1/4 cup coconut oil in a large skillet over medium-high heat. Add 1/4 cup coconut slivers and toast 90 seconds, stirring constantly, until light golden. Remove half and reserve for garnish.
4
Saute
Add sliced shallots to the same pan, cook 3–4 minutes on medium-high stirring until edges turn brown and crisp. Add curry leaves and slit green chillies, sizzle 30 seconds until curry leaves crackle.
5
Crisp and plate
Add cooked beef with all masala to the pan. Toss 4–5 minutes on medium-high stirring until beef is deeply browned, edges crisp, and coconut fragrant. Stir in remaining 0.5 tsp garam masala off heat. Garnish with reserved toasted coconut and fresh coriander. Serve with steamed Kerala matta rice, parotta, or appam, alongside lime pickle and roasted papad.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) beef chuck, boneless
- 3 tsp kashmiri chilli powder
- 2 tsp ground black pepper
- 2 tsp ground coriander
- 1 tsp fennel seeds
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp salt
- 2 tbsp ginger-garlic paste
- 2 tsp white vinegar
- 1/4 cup fresh coconut slivers
- 1/4 cup coconut oil
- 8 shallots
- 30 fresh curry leaves
- 4 green chillies
- 2 tbsp fresh coriander