Kerala Beef Curry
How to make traditional Kerala Beef Curry. Our authentic Nadan Beef Curry recipe features a spicy creamy coconut sauce with chunks of steak.
Servings: 6
Calories: 504kcal
Equipment
- Wok
- French knife
- measuring cups
- measuring spoons
- Spatula or Wooden Spoon
Ingredients
- 1/4 cup Coconut Oil
- 4 cups Spanish Onion finely chopped
- 1 1/2 tsp Kosher Salt
- 2 tbsp Ginger minced
- 2 tbsp Garlic minced
- 3 Green Chiles
- 20 Curry Leaves extra for garnish
- 1 tbsp Ground Turmeric
- 1 tbsp Red Chili Powder
- 1/4 cup Ground Coriander
- 1/2 tsp Ground Black Pepper
- 2 Large Tomatoes chopped
- 2 lb Stewing Beef (chuck) cut into 1/2 inch cubes
- 1 cup Coconut Milk
- 1 tsp Garam Masala
Instructions
- Heat oil in a heavy-bottomed frying pan over medium heat. Add onions and 1/2 tsp salt and saute for 7 minutes, until softened and translucent. Add minced ginger and garlic, chiles, and curry leaves and cook for another 3 minutes.
- Stir in turmeric, chili powder, coriander, and pepper and saute for 2 minutes. Increase heat to high. Add tomatoes, mix well, and cook for 2 minutes. Add beef and the remaining 1 tsp salt and stir for 3 minutes, until beef is well coated.
- Pour in 1 1/2 cups water and bring to a boil, then reduce heat to medium-low. Cover and simmer for 30 minutes, or until beef is tender.
- Pour in coconut milk and bring to a boil. Reduce heat and simmer for 2-3 minutes. Remove from heat.
- Sprinkle garam masala and scatter curry leaves on top and serve with chapatis, parathas and steamed rice.
Nutrition
Calories: 504kcal | Carbohydrates: 13.8g | Protein: 48.4g | Fat: 28.6g | Saturated Fat: 20g | Cholesterol: 135mg | Sodium: 706mg | Potassium: 945mg | Fiber: 3.7g | Sugar: 5.2g | Calcium: 41mg | Iron: 30mg