When I hear the word beef curry, two things come to my mind.
Firstly, the best-est-est beef recipe I have ever tasted belongs to my amma. The dry roasted beef with lots of toasted coconut bits is not a thing to miss. Even the curry leaves are irresistable. Yumm! I do not know how to explain. ?
Warning: Skip the next paragraph if you hate unnecessary memories. I cannot help it, things keep on coming as I start writing. The flash back follows.. ?
After our ring exchange, my hubby(the then fiance) and I got the license to go for small outings together. But it was so disappointing that I was working at Kasargod and he was at Cochin. Unfortunately, these places happen to be 9 plus hours journey apart. So we got to meet only once in a month. After many months of waiting, I had to attend my job training session which was luckily scheduled at Cochin. One fine day after training hours, we went for a shopping but later thet evening, it started raining heavily. Some how he managed to drive into a restaurant nearby and if my memory does not fail me, it was a shop named ‘Frys’. He ordered hot black tea, super soft puttu and this spicy beef curry! I was then assured that God has chosen the best pair for me, my then fiance, a foodie who thinks with a tummy and loves with his heart like me! ?
As it is said, ‘People who love to eat are always the best people’. ?
Now, let us take a quick look at the ingredients.
- Cubed beef pieces-500gms
- Chopped onions- 2 medium size
- Chopped tomato- 1 medium size
- Chopped green chillies-2 or more
- Crushed ginger- 2 inch piece.
- Crushed garlic- 7 cloves
- Turmeric powder-1/4 tsp
- Chilli powder-1 tsp
- Coriander powder-1/4 tsp
- Garam masala- 1 tsp
- Thick coconut milk- 1/4 cup
- Thin coconut milk- 1/2 cup.
- Salt to taste.
- Pepper powder- 1/2 tsp or more
- Curry leaves, bay leaves and oil for seasoning
Method of preparation:
- Pour 1 tbsp oil in a pressure cooker. Saute ginger, garlic and green chillies followed by onions, bay leaves, tomatoes and meat pieces. Add salt to taste.
- Add 1/4 tsp turmeric powder, 1 tsp chilli powder, 1/2 tsp garam masala, 1/4 tsp coriander powder.
- Add water just to the same level of the meat pieces. Cook upto 6 whistles.
- Heat oil in a pan. Add the curry leaves, remaining 1/2 tsp garam masala followed by the cooked ingredients.
- If there is more water, reduce the gravy by boiling the ingredients without the lid in low flame.
- If you want to dry roast the ingredients you can do it now. Add more oil if necessary.
- Or if you want to make rich beef curry with coconut milk gravy, add the thin coconut milk to the cooked meat in a sauce pan. Once it starts boiling, reduce the flame and add the thick coconut milk. Do not boil the curry hereafter.
- Season with pepper powder according to your taste preference. Garnish with more curry leaves.
- Serve hot with puttu, appams, tapioca, rice or anything of your choice.
See the dry roasted version below. ?