Beef Curry Kerala Style
Kerala style beef curry is more than just a dish, deeply rooted in the traditions of Kerala. With the right ingredients, spices, and techniques, you can recreate the authentic flavors of Kerala in your own kitchen.
The magic of Kerala cuisine lies in its impeccable blend of spices. To create the authentic flavor, you’ll need coriander powder, chili powder, turmeric powder, and garam masala. The choice between homemade garam masala and store-bought meat masala is yours.
Beef Curry
Ingredients
- 1 kg Washed and cleaned Beef pieces
- ½ teaspoon Turmeric Powder
- ½ tablespoon Chilli Powder
- 1 tablespoon Coriander Powder
- 1 teaspoon Garam Masala or 2 teaspoons of Meat Masala
- 1 inch piece of Ginger chopped
- 7 cloves Garlic chopped
- 2 Green Chillies chopped
- 1½ teaspoons Salt
- 1 teaspoon of Lime Juice
- 1/2 cup Water
For Saute
- 3 tablespoons Cooking Oil
- 1 cup Shallots (sliced) or sliced yellow onion
- 1 inch Ginger, chopped
- 7 cloves Garlic, chopped
- 1 teaspoon of Salt in addition to the salt used for pressure cooking
- 3 tablespoons Coriander Powder
- ½ tablespoon Chilli Powder
- 1½ teaspoons Homemade Garam Masala or 1 tablespoon of Meat Masala
- 3 sprigs of Curry Leaves
- ¾ tablespoon Crushed Pepper
- Coconut Milk optional, to taste
Instructions
Preparing the Beef in a Pressure Cooker
- In a pressure cooker, add the washed and cleaned Beef pieces.
- Add 1/2 Tablespoon Chilli Powder, 1 Tablespoon Coriander Powder, 1/2 Teaspoon Turmeric Powder, 1 Teaspoon Garam Masala (or Meat Masala), chopped Ginger (1-inch pieces), 7 Garlic cloves, 2 Green Chillies, 1/2 Tablespoon Salt, and 1 Teaspoon Lime Juice. Mix these ingredients well.
- Pour in 1/2 cup of Water. This is necessary for making a curry; typically, you don't need to add water when cooking beef.
- Close the pressure cooker and cook on high heat until the first whistle, then reduce the heat to LOW and cook for an additional 3 – 4 whistles. The exact cooking time may vary depending on factors like the type of beef, pressure cooker size, etc.
Creating the Sautéed Mixture
- While the beef is cooking, prepare the sautéed mixture. In a pan or kadai, heat 3 tablespoons of Cooking Oil.
- Add chopped Ginger (1-inch piece) and Garlic (7 cloves), sauté quickly for about 30 seconds.
- Add 1 cup sliced Shallots (or 1 cup yellow onion) and 1 teaspoon of Salt. Sauté until they turn golden brown on medium heat.
- Turn the heat to Lowest
- Add 3 Tablespoon Coriander Powder, 1/2 Tablespoon Chilli Powder, and 1/2 Tablespoon Homemade Garam Masala (or 1 Tablespoon Meat Masala). Sauté for about 30 seconds to reduce the raw flavor. Maintain low heat.
- Once the beef is cooked in the pressure cooker, add it along with the water to the sautéed mixture.
- Mix everything well and add Curry Leaves.
- If you prefer more gravy, you can add a bit of hot water. If not, the curry will be semi-gravy.
- Cover and cook for an additional 3-4 minutes on low heat.
- After 3-4 minutes, open the lid and add 1/2 Tablespoon Crushed Pepper. Combine everything well.
- If desired, you can add Coconut Milk to increase the gravy. Add it just before turning off the flame. Do not boil after adding Coconut Milk.
- Your delicious Beef Curry is ready to be served. Enjoy!
Notes
Kerala beef curry can be as spicy or mild as you like. Adjust the amount of chili powder and salt according to your taste. It is often served with steamed rice, appam (rice pancakes), or parotta (layered flatbread). Sliced cucumber and onion salad or pickle are common sides.
Yes, you can freeze Kerala beef curry for later use. Just ensure it’s stored in an airtight container. Reheat on a stovetop or microwave when ready to eat.
To reduce spiciness, simply decrease the amount of chili powder in the recipe.
Coconut milk is optional and depends on personal preference. It adds creaminess and enhances the flavor but can be omitted.
