Meal Prep · Indian
Kerala Style Beef Fry
A spicy and aromatic dry beef fry, a beloved delicacy from Kerala, India.
Ingredients
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Step-by-step- Wash the beef thoroughly and drain excess water. In a pressure cooker or heavy-bottomed pan, combine the beef with 1 tbsp ginger-garlic paste, 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tbsp coriander powder, 1/2 tsp black pepper powder, meat masala (if using), and salt to taste. Add about 1/2 cup water (or coconut milk for extra tenderness).
- Pressure cook for 5-7 whistles or until the beef is tender but still firm. If using a regular pot, simmer until tender, adding water as needed. Once cooked, drain any remaining liquid from the beef and set aside (this liquid can be used in other gravies).
- Heat coconut oil in a large kadai or heavy-bottomed pan over medium heat. Add mustard seeds and let them splutter. Then add sliced onions, curry leaves, and green chilies. Sauté until the onions turn golden brown.
- Add the remaining 2 tbsp ginger-garlic paste and sauté for another 2-3 minutes until the raw smell disappears.
- Reduce heat to low and add the remaining 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tbsp coriander powder, and 1 tsp garam masala. Fry the spices for 1-2 minutes until fragrant, being careful not to burn them.
- Add the cooked beef to the pan and mix well with the spices. Increase the heat to medium-high and fry the beef, stirring continuously, until it turns dark brown and dry, with a slightly crispy exterior. This can take 15-20 minutes.
- Taste and adjust salt if necessary. Serve hot as a side dish with rice, parotta, or appam.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450-550 kcal |
| Protein | 35-45 g |
| Fat | 30-40 g |
| Carbohydrates | 10-15 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled beef fry in an airtight container. The flavors tend to deepen over time.
Freezer Up to 2 months
Freeze portions in airtight, freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium heat, stirring occasionally, until heated through. A splash of water can be added if it seems too dry. Microwave in short bursts, stirring in between.
Chef’s Corner
- For extra tenderness and flavor, marinate the beef with the initial spices for at least 30 minutes, or even overnight in the refrigerator, before cooking.
- The key to a good beef fry is the slow frying process after the beef is cooked. Don’t rush this step; it develops the deep color and rich, dry texture.
- Using fresh curry leaves and good quality coconut oil makes a significant difference in the authentic taste and aroma of Kerala Beef Fry.
