Beef Curry Recipe - How To Make Beef Curry (Kerala Style)

Beef curry recipe, Kerala style beef curry is a simple every day curry made with freshly ground spices. It can be served with almost anything; like bread, appam, puttu, rice, roti etc. The freshly ground spices makes this curry very flavourful and also gives a thattukada style beef curry touch.

Talking about thattukada (roadside stalls); I have posted a Malabar style thattukada beef curry earlier, which is also one our family favourite and is an absolute yummer with kannu vecha pathiri 


Beef curry recipe video:

Ingredients:
Beef: 750 gms
Onion: 2, sliced
Green chilies: 2
Curry leaves: 2-3 sprigs
Ginger: 1 1/2 inch ginger
Garlic: 16 cloves (small ones)
Tomatoes: 2, chopped
Kashmiri chilli powder: 1 1/2 tbsp
Turmeric powder: 1/2 tsp
Coconut oil: 2 tbsp
Water: 2-3 tbsp or as needed
Vinegar: 1 tsp
Salt to taste
Whole spices to be ground:
Coriander seeds: 3 tbsp
Saunf/perumjeerakam: 1 1/2 tbsp
Cinnamon: 1 stick
Star anise: 1
A small strand of mace
Cloves: 5
Jeera: 1/4 tsp
Whole peppercorns: 1 1/2 tsp
Cardamom: 4
Tadka/Seasoning:
Coconut oil: 1 tbsp
Mustard seeds: 1 tsp
Shallots/Cheriya ulli: 2, sliced
Whole Kashmiri chilies: 2, broken
Curry leaves: 1 sprig.

Method:
Dry roast all the spices and keep aside.
Add the roasted spices into a small blender, add in ginger and garlic, Kashmiri chilli powder,  a sprig of curry leaves; grind all this to a fine paste by adding 2 tbsp or even a little more water if needed.

Heat a pressure cooker with about 2 tbsp of coconut oil and add in sliced onions, green chilies, a sprig of curry leaves. Mix well and allow the onions to turn light brown.

Once the onions starts to brown add in the ground masala and allow it to roast on low flame for 2 minutes. Then add in the chopped tomatoes and add in 1 tbsp water, give this a mix and saute till oil comes out. It should take about 5 minutes on medium to low flame.

Add in the beef and 1/2 tsp salt, and mix well for 2 minutes. Cover the cooker and after the 1st steam/whistle simmer for 15 to 20 mins. Allow the pressure to depressurise by itself.

Once the cooker is opened, switch on the fire again; once it starts to boil simmer the curry. Add in 1 tsp vinegar mix well.

Heat another pan with 1 tbsp coconut oil, add in mustard seeds, sliced shallots, whole broken Kashmiri chilies, and curry leaves. Once they are lightly fried pour it over the simmering beef curry.

Serve hot. (The curry will thicken slightly when it starts to cool down).

See beef curry vide for tips.