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Beef Sukka | Beef dry | Mangalore Special Beef Sukka | Kerala Style Beef Fry || Nadan Beef Fry || നാΰ΄ΰ΄¨ΰ΅β ബΰ΅ΰ΄«ΰ΅ ΰ΄«ΰ΅ΰ΄°ΰ΅
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INGREDIENTS :
1 kg boneless beef
FOR THE MASALA PASTE:
10 Kashmiri dry chilies
1 tsp peppercorn
3 cardamom + 2-3 cloves
3 garlic cloves + 1 bay leaf
1 small cube ginger
1 small onion
1Β½ tbsp coriander seeds
1 tsp cumin
1Β½ tsp fennel seeds
ΒΌ tsp turmeric powder
1 small cube tamarind /Or 1 Β½ tbsp vinegar
OTHER INGREDIENTS :
1 cinnamon stick
1 tsp ginger garlic paste
pinch of turmeric
1 tsp chili powder
1 tbsp lime juice
Fresh curry leaves
METHOD:
Marinate beef with ginger-garlic paste, chili powder, turmeric powder, cinnamon stick, 1 tbsp oil, and salt. Mix well and keep aside for 10 minutes. Then, add water and cook for 40-45 minutes (or until meat is cooked) on medium flame.
Add all masala paste ingredients mentioned above, add water, and grind to a coarse paste.
Heat oil in a pan. Add the ground paste, a little jar of washed water, and some salt, and saute for 5 minutes on medium flame.
Further, add cooked meat with broth and give a good mix. Add a few curry leaves,, 1-2 tbsp ghee, cover and simmer on low heat for 5-6 minutes.
Next, after 5-6 minutes give a good mix and cook uncovered on low heat until dry all the moisture vanishes and the meat leaves the oil (Stir occasionally so it does not stick at the bottom of the pan).
It is done when no moisture remains and no oil separates from the meat. Lastly, add a few curry leaves and 2-3 slit green chili and mix well. Cover and simmer for 1 minute and done.
Ready to serve beef fry.
source
Beef Dry Fry | Beef Fry | Beef Recipes
