Beef Curry Kerala style recipe
INGREDIENTS:
500 GMS BEEF
FOR MARINATION
6 DRY RED CHILLIES
1 1/2 TBSP CORIANDER SEEDS
1/2 TSP FENNEL SEEDS
1 TSP COCONUT OIL
1 TBSP GINGER & GARLIC CRUSHED
1 TSP SALT
1 SPRIG CURRY LEAVES
FOR GRAVY
2 TBSP COCONUT OIL
1/2 TSP FENNEL SEEDS
200 GMS ONIONS
1 TSP CRUSHED GINGER GARLIC
1 TSP TURMERIC POWDER
2 MEDIUM TOMATOES
1 TSP GARAM MASALA POWDER
1 TSP SALT
500 ML WATER
FOR SEASONING
2 TSP COCONUT OIL
50 GMS SMALL ONIONS
GREEN CHILLY
CURRY LEAVES
INSTRUCTIONS
1. ROAST THE RED DRIED RED CHILLIES , CORIANDER SEEDS AND FENNEL SEEDS IN COCONUT OIL OVER LOW HEAT.
2. GROUND THE SPICES AS AFINE POWDER.
3. CRUSH GINGER AND GARLIC TOGETHER.
4. MARINATE THE CLEANED BEEF (1 INCH PIECES) WITH GROUND SPICES , GINGER GARLIC,SALT AND CURRY LEAVES.LEAVE THIS FOR MINIMUM 30 MINUTES.
5. HEAT A HARD BOTTOMED PAN WITH COCONUT OIL AND SPLUTTER THE FENNEL SEEDS IN IT AND FOLLOWED BY SLICED ONIONS.
6. WHEN THE ONIONS TURNS LIGHT BROWN ADD GINGER GARLIC AND ROAST FOR FEW MINUTES.
7. ADD TURMERIC POWDER AND SLICED TOMATOES AND COOK .
8. WHEN THE TOMATOES ARE MASHED COMPLETELY ADD GARAM MASALA AND FOLLOWED BY MARINATED BEEF.
9. MIX EVERYTHING TOGETHER AND COOK FOR FEW MINUTES.
10. NOW ADD BOILING HOT WARER TO THE MEAT AND COVER AND COOK FOR 2 HOURS OVER LOW FLAME.
11. OR YOU CAN USE A PRESSURE COOKER AND COOK UNTIL DONE.
12. SEASON WITH ROASTED SHALLOTS ,GREEN CHILLY AND CURRY LEAVES IN COCONUT OIL.
13. SERVE WITH RICE OR POROTTA.
14. ENJOY..
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