Kerala Beef Fry

Kerala beef fry is a beautiful dish from the land of southernmost state of India. It is made of beef, slow-roasted in a mixture of spices, onions, and curry leaves and fried in coconut oil(I used sunflower oil). The dish is also popularly known in Kerala as “Beef Ullarthiyathu”.

Malabar Paratha

Malabar parotta or paratha (flatbread) is a layered flaky flat bread that is popular across the whole of south India. It is a variation of the North Indian Laccha Paratha or layered paratha. They are also called  Kerela paratha. The combination of this paratha with beef fry is heavenly.

Recipe

• Preparation time: 30 min
• Cooking time: 2 hour
• Serves: 5
• : Difficulty level: Medium

Ingredients

• 1 kg boneless beef (cut in small pieces)
• 4 big size Onions thinly sliced
• 1 big Carrot thinly sliced
• 1 tablespoon Ginger-Garlic paste
• 1 teaspoon Turmeric powder
• 2 teaspoon red Chilli powder
• 1 +1/2 tablespoon Coriander powder
• 2 tablespoon Black Pepper powder
• 2 tablespoon Curry powder
• 1 teaspoon Garam masala powder
• 5-6 sprigs Curry leaves
• 2 tablespoon Cooking oil
• Salt to taste

For tempering

• 1 teaspoon Cooking oil
• 4-5 sprigs Curry leaves
• 2-3 dry red Chillies
• 6-7 small pieces of dry Coconut (optional)

For Malabar paratha

• 2 cups All purpose flour
• 1 teaspoon Sugar
• 1/3 rd cup Vegetable oil/Vegetable shortening (approximately)
• 1 cup lukewarm Water (approximately)
• Some Onion rings to garnish

Procedure to make beef fry

Take 1 kg of good quality beef(boneless) and cut into small pieces. You can use mutton or lamb meat instead of beef.

Cook the beef in a pressure cooker with salt, 1 teaspoon of pepper powder, curry powder and a little water just enough to cover the meat.

Pressure cook for 4-5 whistles and then remove the cooker from the flame. When pressure releases completely, remove the lid. The meat in this stage should be half done.Keep aside.

Cut all the vegetables in thin strips. You can use shallots instead of onion. For that you have to use 10-12 shallots.

Heat oil in a pan and add curry leaves and sliced onions.Saute until the onions turn translucent.

Add in ginger-garlic paste and saute for a minute.

Next add in sliced chillies and carrot.

Stir and cook(medium heat) until the carrot becomes little soft and then add in all the spices like turmeric powder, coriander powder, red chilli powder,garam masala power and remaining pepper powder.

Mix well by adding 2-3 teaspoon of water.

Cook in low heat until oil starts separate from the gravy.

Transfer the cooked beef with the remaining stock to the pan, mix well with the masala.

Cover and cook in medium low heat until meat cooks completely and becomes soft. It will take about an hour.

When the meat becomes soft and gravy dries out, beef fry will be ready. I didn’t dry out the meat as my kids always demand a little thick gravy with their meat.

You finish your cooking by tempering 1 teaspoon of oil with some curry leaves and dry red chilles. I don’t have dry coconut pieces in my pantry. If you have you can fry in little oil and add.

Your delicious beef fry is completely ready now. Garnish with some onion rings.

For the malabar paratha take 2 cups of all purpose flour, 1 tsp sugar, 1 tsp salt and 2 table spoon of oil.

With finger tips, mix everything well and then add in warm water in batches to make a dough. I use almost 1 cup of warm water to make the dough.

Cover and give the dough a rest of 1/2 an hour or more.

After rest time, knead the dough again for few minutes.take a orange size portion of the dough.

Roll it to make a thin roti (round sheet).

Spread 1 teaspoon of oil/ shortening to the sheet and then sprinkle little flour.

Rub with your fingers and then start folding from one side to make plates. This step is for making the layers/flakes to the paratha.

Make plates one over anther as shown in the picture.

Press lightly to hold the plates nicely.

Roll from one edge to make a spiral disk. You will find a multiple layered spiral disk.

Similarly make spiral disks out of the dough. I made 5 layered disks out of the total dough.

Rest these again for 10 minutes.

After 10 minutes take a disk and roll to make a little thick round disk.

Heat a griddle and cook the paratha on both sides for a minute.

Then apply a teaspoon of oil/shortening on both sides and cook for a couple of more minutes in low heat.

Cook in low heat so that the paratha should cook from inside also. When the paratha is golden brown remove from heat.

Similarly fry all the malabar porotas/parathas.

Serve them with our already prepared spicy beef fry. Garnish the dish with some onion rings.