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Beef Fry

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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.

  • 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
  • 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.