Kerala beef curry. Elevate your dinner by turning simple beef into the star of the day. Simply cook beef with aromatics, spices, tomatoes, and curry leaves, and finish with a tempering of whole spices. Top with ultra crunchy coconut slices for an optional add-on flavor. Sprinkle with fresh chopped curry leaves, and serve with malabar paratha, roti or steamed rice.
Why I Love The Irresistible Flavor Of This Dish
Timeless, flavorful, and comforting - there are so many things I love about this dish. While the classic curry is a celebration of Kerala cuisine that’s shaped by ancient spice routes and trade, it’s the perfect example of bold, comforting masterpieces featuring the rich blend of roasted spices, black pepper, and curry leaves. Totally impossible to stop at one spoonful!
Unlike the milder, creamier North Indian curries like butter chicken, the flavors are unapologetically bold leaning into earthy aromatics, roasted spices, and the undeniable fragrance of curry leaves crackling in hot coconut oil. The curry begins with a masala that includes cinnamon, cardamom, cloves and bay leaf, each roasted until they release their essential oils. When these spices meet tender beef, the magic happens, and meat absorbs the masala becoming dark, rich and aromatic. What makes this dish so amazing is its irresistibly complex flavor profile. The harmony of heat from spices, tender beef, and fragrant curry leaves makes it totally addictive. Ready to explore a tradition that’s bold, rich, comforting and unforgettable? One spoonful, and you will understand why this dish has a cult following.
Key Ingredients In Kerala Beef Curry
- Beef - Chuck (braising) steak or gravy beef.
- Coconut oil - Adds the signature aroma.
- Whole spices - Cinnamon, cardamom, cloves, bay leaf.
- Ground spices - Ground turmeric, ground coriander, red chili powder, ground black pepper, garam masala.
- Curry leaves - Add the herbal fragrance that defines the dish.
- Coconut slices - Optional.
How To Make Kerala Beef Curry
Cook beef - Cook beef until tender with onions, tomatoes, green chilies, garlic, ginger, curry leaves, fennel, ground turmeric, ground coriander and red chili powder. Beef slow cooks soaking up every drop of the flavor.
Make the curry - Start with roasting the whole spices. When curry leaves hit hot oil, the aroma fills the whole kitchen. The cooked beef goes in next. A light sprinkle of garam masala ties it all together. Serve it with the ultimate combo, Malabar paratha or parotta.
Kerala Beef Curry
Ingredients
Cook beef:
- 800 g gravy chuck steak braising steak, cut into 2.5 cm cubes
- 1 small onion, sliced
- 1 small tomato, sliced
- 1 green chili, sliced
- 3 garlic cloves, chopped
- 2 cm ginger, chopped
- 1 sprig of curry leaves
- ½ teaspoon ground turmeric
- ½ teaspoon fennel seeds, ground to a fine powder
- 1 teaspoon red chili powder
- 2 teaspoons ground coriander
- 1 teaspoon ground black pepper
- ¼ cup coconut slices optional
- Water
- Salt to taste
Make curry:
- 2 teaspoons coconut oil
- 2 cm cinnamon stick
- 2 cardamom pods
- 3 cloves
- 1 bay leaf
- 1 sprig of curry leaves
- 2 teaspoons garam masala
- Salt to taste
Garnish:
- Curry leaves
Instructions
Cook beef:
- Place beef in a large heavy bottomed pan over medium-high heat.
- Add onions, tomatoes, green chilies, garlic, ginger, curry leaves, ground turmeric, ground fennel, red chili powder, ground coriander, ground black pepper, and coconut slices (if using). Stir to combine.
- Season with salt. Add water to cover beef.
- Bring to a boil. Reduce heat to medium. Cook, covered, for about an hour or until the beef is cooked through.
- (You can cook the beef in an instant pot to speed up the process).
Make curry:
- Heat coconut oil in a large pan over medium-high heat.
- Add cinnamon stick, cardamom pods, cloves and bay leaf. Saute, stirring, for about 1 minute or until aromatic.
- Add curry leaves and cooked beef with the sauce.
- Add garam masala. Stir to combine. Season with salt.
- Simmer for about 3 minutes or until the sauce thickens slightly.
- Garnish with curry leaves.
- Serve with rice or Malabar paratha (parotta).
Video
Notes
- Oil - Coconut oil is preferred for authentic taste.
- How to serve - Pair with parotta (popular combo), rice, appam (popular breakfast choice), or tapioca (a classic pairing).
Nutrition
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