If you have read my previous post on Kerala Beef Roast you might think that these recipes are similar. But there are lots of differences in the ingredients, the quantity and also in the overall taste as well!! This was another attempt from my husband to recreate the dish he used to have during his childhood days at a particular thattukada(small shop) and last but not the least, to make me eat beef! And he succeeded in this attempt too! He used to often cherish those moments of having beef fry with his friend and after coming to know that I wouldn't make it as I haven't had it, he decided to try it out for himself.
In this preparation freshly ground spices are used including small amounts of other ground spices for beef marination. The use of coconut oil imparts a special taste not obtained when cooking with other varieties of oil.This dish is very flavourful because its made with freshly ground spices and tastes better the next day. When this dish is left for a day or two the beef gets thoroughly coated with the fresh spices which increases the overall taste.Well of course as you cannot serve your guests previous day's food, on such cases you'll be left with no other choice than to serve it on the same day itself. But on other cases control your temptations/cravings and have it the next day :)
2 pounds beef
18 shallots(small onions) chopped
1 big onion chopped
1/2 coconut cut into 1" strips
1.5 tsp ginger paste
1.5 tsp garlic paste
3 garlic cloves chopped
A small piece of ginger chopped
3/4 tsp ground pepper
1/2 tsp chilly powder(adjust according to your level of tolerance)
1 tsp turmeric powder
1 tsp coriander powder
2 tsp vinegar
Salt to taste
1 tsp mustard seeds
2 sprigs curry leaves
2 green chillies(or more)
4 tbsp fennel seeds
Two 2" long cinnamon sticks
1/2 fresh nutmeg
2 star anise
Few cardamom seeds
Coconut oil for cooking
- In a pan on medium heat dry roast cinnamon, cloves, cardamom seeds, fennel seeds, star anise and nutmeg until you get the strong aroma of spices and slight change in colour.
- Cool and grind it.
- Cut beef into 1" long strips. Marinate it with 3/4 th of ground spices(keep remaining amount aside for later use), chilly powder, turmeric powder, coriander powder, 1 tsp ginger paste, 1 tsp garlic paste, ground pepper, salt and vinegar. Keep it for about 3 hours in the refrigerator.
- Cook marinated beef in a pressure cooker. Keep aside.
- Add about 1/2 tsp oil in a pan at low-medium heat and saute coconut pieces until it changes colour. Do not brown at this stage. Keep aside.
- In the same pan heat 1 tbsp oil at medium heat and splutter mustard seeds. Add curry leaves and saute for few seconds.
- Add chopped shallots and green chillies and saute till shallots turn medium brown.
- Add the remaining ground spices and saute for few seconds.
- Add 0.5 tsp each of ginger paste and garlic paste and saute for few seconds.
- Add chopped tomatoes, salt and cook till it turns mushy.
- Now add cooked beef along with the water obtained from pressure cooking and mix well.
- Cook till 3/4 th of the liquid has evaporated. Now add coconut pieces, chopped ginger and garlic and continue cooking at high heat. You need to stir often to prevent the ingredients from sticking to the pan and getting burnt.
- Roast till the meat has turned dark brown and dish has become dry.
- Few minutes before removing it from heat add chopped big onions and mix well.
- When the onions have become transparent/dish has become dry with the colour of meat dark brown, remove from heat.
- Enjoy with Appam/Porotta.