This very spicy beef recipe has been a favorite of Malabar Kitchens for several generations. It is usually served with rice, chapathi, parotta and ghee rice. Cooked using fresh green Kantharis (bird’s eye chilies) gathered from the backyards, the beef fry has a unique aroma and taste from the regular beef ularthiyathu and roast. If you are a Kanthari fan, you definitely need to try out this recipe that trigger many nostalgia at once.
Ingredients
1
5 tsp coconut oil
2
½ tsp mustard seeds
3
4 tsp ginger, chopped
4 tsp garlic, chopped
100 g shallots, chopped
1 green chili, chopped
1 sprig curry leaves
4
2 tbsp coriander powder
½ tbsp turmeric powder
1 tsp fennel seeds powder
5
1 sliced tomato
6
150 g beef rinsed, cleaned and diced
7
6 bird€™s eye chilies
2 green chilies
½ tbsp ginger, chopped
½ tbsp garlic, chopped
2 sprig curry leaves
5 cardamom
1 stick of cinnamon
½ tbsp black pepper powder
Salt as required
8
2 tbsp coconut milk
Preparation
Grind ingredient no. 7 and set aside
Heat the coconut oil and splutter mustard seeds in it
Add ingredient no. 3 and sauté well
When the shallots turn light brown, lower the flame
Add ingredient no. 4 and cook in medium heat
When the smell of cooked masala comes, add tomato and sauté
Add beef to the pan, mix well and cook in low heat
When steam comes, add the previously ground mixture to it
Pour in the coconut milk and cook meat well
When the gravy thickens, remove from the pan from the stove
Garnish with bird€™s eye chilies and serve hot
