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Beef Fry


Prep Time
10mins
Cook Time
25mins
Ready In
35mins
Serves
4
Cuisine
indian

Kerala Beef Fry recipe has hundreds of variations. It basically varies from region to region. Some people call Beef Fry as Beef Ularthiyathu while others call it as Beef Olathiyathu/Ulathiyathu. Whatever be the name or recipe followed for Beef Fry, the common approach is to Marinate and Cook the Beef and then Pan Fry till the beef is completely dry.

Ingredients
  • Cubed Beef – 2 lbs or 1 kg approx (I use Stew Beef for this recipe)
  • Thinly Sliced Onions – 1 big
  • Slit Green Chillies – 4
  • Curry Leaves – A sprig
  • Curry Leaves – A sprig
  • Coriander Powder – 2 tsp
  • Red Chilly Powder – 1 tsp
  • Meat Masala Powder – 1 tbsp
  • Home Made Garam Masala Powder – 1 tsp
  • Salt – to taste
  • Coconut Oil (വെളിച്ചെണ്ണ) – 2½ Table Spoon
  • Oil – 2 tbsp
Method
  • Wash the beef thoroughly and drain all water.
  • Marinate the beef with all the above ingredients and keep it aside for 30 minutes to 1 hour.
  • Pressure cook the beef with 1/2 cup water. The cooking time varies depending on the beef used. For stew beef, I pressure cook it on medium heat for 2 whistles. The beef which we get in Kerala has a longer cooking time. So pressure cook accordingly (If you don’t have a pressure cooker, you can cover and cook the beef in any big pan for around 45 minutes to 1 hour).
  • Meanwhile heat oil in a non stick pan and saute onions, green chillies and curry leaves until the onions become translucent.
  • You can add coconut slices at this stage and continue sauteing for a few more minutes.
  • Reduce heat and add red chilly powder, meat masala powder, garam masala powder and coriander powder. Saute for 2 minutes.
  • Open the pressure cooker and transfer half of the cooked meat without any liquids to the above pan.
  • Continue sauteing the beef so that the masala gets coated on the meat. Add salt if needed
  • Roast the meat on medium low heat for 10-15 minutes till it is completely dry and turns into a dark brown color.
  • Serve with Rice/Chappathi or as a starter with Drinks.
  • you can use the remaining half of the pressured cooked meat and gravy as a Curry with Appam, Roti etc.