Beef Curry
Beef in thick coconut-spice gravy. Kerala everyday beef curry served with rice or porotta.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Coconut — 100 g (chopped)
- onion — 2 piece (chopped)
- Garlic — 1 tsp (ground)
- salt (optional) (whole)
- coriander powder — 1 tsp (ground)
- rice — 100 g (ground)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Turmeric Powder — 0.5 tsp (ground)
- Ginger — 1 tsp (ground)
- Tomato — 2 piece (chopped)
- Beef — 1050 g (chopped)
Tempering
- Urad Dal — 1.58 tsp (whole)
- Mustard Seeds (Black) — 1.12 tsp (whole)
- Coconut Oil — 1.58 tbsp (whole)
- Curry Leaves — 1.4 piece (ground)
Method
- Heat the Coconut Oil in a heavy pot, splutter the Mustard Seeds, then add the Urad Dal and Curry Leaves and fry 30 seconds.
- Add the sliced onion and fry 8-9 minutes until soft and golden at the edges.
- Stir in the Ginger and Garlic and cook 2 minutes.
- Add the Turmeric Powder, Red Chilli Powder and coriander powder and roast them 40 seconds in the oil.
- Add the Beef with salt and sear 12-14 minutes, in batches if needed, until browned on the outside.
- Add the chopped Tomato, cover and cook 40-45 minutes on low, adding hot water as needed, until the meat is fork-tender.
- Grind the Coconut to a smooth paste, stir it through and simmer 7 minutes until the gravy thickens and clings.
- Cook the rice separately, garnish the curry with Coriander Leaves and serve hot with the rice.
Common questions
- How many calories in one plate of Beef Curry?
- 435 kcal per plate.
- How much cooking time?
- 80 min — 20 min prep, 60 min cooking.