Kerala special beef curry, also known as "Kerala Beef Fry" or "Nadan Beef Curry," is a delicious and flavorful dish from the southern Indian state of Kerala. This traditional curry is renowned for its rich blend of aromatic spices and tender beef pieces, creating a mouthwatering culinary experience.
The dish typically features succulent chunks of beef slow-cooked in a fragrant coconut-based gravy, infused with a medley of spices such as coriander, cumin, turmeric, black pepper, and fenugreek. Using curry leaves, coconut oil adds an authentic touch, enhancing the overall taste.
The result is a hearty and spicy curry with a perfect balance of flavors, where the tender beef absorbs the essence of the spices, creating a delectable combination of heat, sweetness, and depth. Often served with steamed rice, appam, or parotta, Kerala's special beef curry is a culinary delight that showcases the rich and diverse flavors of Kerala cuisine.
On cozy, rainy days, imagine the soothing patter of raindrops outside as a backdrop. Inside, the aroma of Kerala beef curry, rich with spices, fills the air. Soft lights create a warm ambiance, and a steaming plate of hot rice eagerly awaits. Each bite of the tender beef, infused with aromatic flavors, becomes a comforting escape—a culinary embrace that pairs perfectly with the rain's gentle melody, providing the ultimate comfort.
Here's how I make my beef curry – a delicious blend of spices and tender beef that brings a burst of homemade goodness to every plate.
- Beef - 450gms
- Onion - 2big
- Green chilies 5nos
- Ginger - 1 inch
- Garlic - 10 -15 cloves
- Chilli powder -1/2tsp
- Kashmiri red chilli - 1/2tsp
- Turmeric Powder - 1/4tsp
- Coriander Powder - 1/2tsp
- Black Pepper - 1/2tsp
- Fennel Powder - 1/2tsp
- Garam Masala - 1/2tsp
- Salt
- Coconut Oil
- Curry Leaves
Ensure to wash the beef thoroughly before cooking
Pressure cook the beef with a pinch of turmeric and salt for two whistles.
In a pan, heat coconut oil and sauté finely chopped onions with a pinch of salt, curry leaves, and green chilies. Allow the onions to become soft and translucent before incorporating the spices.
Add turmeric powder, red chili, Kashmiri red chili, coriander powder, fennel powder, and black pepper powder to the sautéed onions. Allow the spices to cook for a while, letting their flavors meld and infuse into the dish.
When the spices are ready, introduce the partially cooked beef into the mixture and let it cook for a while, allowing the flavors to harmonize.
- Allow the beef to cook thoroughly. Meanwhile, prepare a paste by blending the fried onions. This paste will contribute to a thicker and creamier gravy, enhancing the overall richness of the dish.
- After incorporating the creamy paste into the cooking beef, it's time for the final touches. Add a handful of curry leaves and a dash of garam masala. Allow the curry to simmer for a while, and there you have it – your authentic beef curry is ready to be savored.
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