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Spicy Beef Curry

Servings 4
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • ½ kg beef chopped and pre-boiled until just tender
  • 3-4 green chillies split lengthwise
  • 1 tbsp garam masala powder
  • A handful of curry leaves
  • 2 tbsp coconut oil or cooking oil
  • Salt to taste
  • Water as needed

For the masala paste:

  • ½ ″ piece ginger
  • 3-4 garlic pods
  • ½ tbsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tbsp black pepper powder
  • 1 tbsp red chilli powder
  • ½ tbsp fennel seeds
  • 2 cloves
  • 2 green cardamom pods

Instructions

  • Heat the coconut oil in a heavy pan over medium heat. Add the curry leaves, green chillies, and 1 cup of water; bring to a gentle sizzle.
  • Sauté until the chillies soften and the water evaporates, then add the pre-boiled beef and toss to coat.
  • Meanwhile, grind the masala paste ingredients to a smooth paste, adding a splash of water if needed.
  • Stir the ground masala paste into the beef, followed by the garam masala powder. Mix thoroughly.
  • Add ½-1 cup water (depending on desired gravy thickness) and salt to taste. Bring to a boil, then reduce heat to low.
  • Simmer uncovered, stirring occasionally, until the gravy thickens and coats the beef, about 15-20 minutes.

Notes

Adjust the heat by varying the number of green chillies or chilli powder. Coconut oil imparts an authentic Kerala flavour, stir in a splash of coconut milk toward the end. This dish pairs beautifully with steamed tapioca, rice, or soft flatbreads. Leftovers keep well for up to two days- reheat gently over low heat, adding a little water if the curry has thickened too much.
The beef curry is also known as "Nadan Erachi Curry" and is one of the most iconic dishes of Kerala and Syrian Christian and Muslim communities. It's rich, fiery and deeply aromatic with flavours that reflect Kerala's spice legacy, and coconut flavours.
Author: Traditional Kerala Recipe
Course: Main Dish
Cuisine: South Indian