The coastal belt of South Indian state of Kerala is famous for its literacy, communal harmony and its cuisine. Leaving a minor chunk, rest of the people unanimously are non vegetarians irrespective of its religion and caste. Since its a coastal belt, fish has been the staple diet along with rice, cassava and plantains. Lamb, Mutton and Beef are consumed at a reasonable percentage. During the weekends there are special markets for the beef. You get a variety of beef and its different parts fresh in hand. Beef curry and Beef fry are the popular beef dishes. Among the dishes prepared from beef, beef fry holds the first place among its popularity.
There’s a synonymity between Beef fry and Kerala parathas (porotta as we Malayalis call it). This is one the famous street food(Thattukada)of our region. Every hotels and restaurants irrespective of the stars serve this. The taste of beef fry varies from south of Kerala to the north end. This is mainly due to the difference in spice/masala mix. Its made in different methods such as deep frying, shallow frying and pan frying. According to my taste buds shallow fry is the most tastiest methods since its retains all the masalas used while cooking the beef.
Deep fried ones are a bit too hard to chew. Frying process is in different levels like medium rare, medium well done and well done.
Cutting the beef in small pieces of same size will help in the cooking process. The utmost factor which you have to be careful is the cooking of meat before frying. If it is under-cooked, it will be very hard and your dentines will experience a good exercise session. If it gets over cooked, the beef will breakdown to shredded form while frying. So cooking it to medium well done will be the correct texture. The quality of beef is very important for this. Always opt for a medium aged ones rather than going for veal or aged beef. the beef available in our local markets always tastes great if you choose the right aged ones. I would suggest to go for Pakistani beef if based in the Gulf region. I’ve added a few bone pieces to increase the flavor.
Adding shallots to my recipe is the core difference which gives that extra punch to the beef fry so please don’t omit or replace it with onions. I’ve added shallots in plenty. In early days people cook this in granite or earthen pots which used to make a huge difference in the texture and flavor. Now a days since we use steel, aluminum or nonstick vessels the rawness of the masalas remain and a huge amount of time is consumed in cooking the beef. Whereas if you use a pressure cooker, the flavors will lock in, reducing the time to cook the beef. The only thing you have to be careful is that the beef should not be over cooked. Always set timer to fifteen minutes. Switch off and wait for the steam to release naturally.
I’m sure you will like this recipe. So try this out and let me know your comments and feedback.
In a pressure cooker add the beef, ginger garlic, shallots and green chillies, turmeric, chilli, coriander, fennel and garam masala powders, curry leaves, salt and coconut oil.
Scrub the condiments until well coated with the beef.
Cook for 15 minutes first. Allow the steam to release naturally. Check the texture and cook further if needed.
Heat a pan with generous amount of coconut oil.
Add the onions, garlic (if preferred), chillies, curry leaves and saute till soft.
Then, add the cooked beef now and combine well.
Saute often adding oil in between.
Fry until the beef turns brownish black in color.
Serve hot with freshly made parathas/rice/ chapattis.