Kerala Beef Fry with Golden Coconut Slivers

⏱ 75 min · Serves 4

Bold, fragrant and unapologetically spiced, this classic Kerala dry-fry is the ultimate comfort dish from God's Own Country. Tender chunks of beef are slow-cooked in a heady mix of black pepper, curry leaves and warming spices, then finished with crispy fried coconut slivers that add irresistible texture and a subtle sweetness. Serve with Kerala parotta or steamed rice for a truly spectacular meal.

Per serving: 498 kcal · 38.0g protein · 12.0g carbs · 34.0g fat

Ingredients

• 700g beef chuck or brisket, cut into 2cm cubes
• 3 tbsp coconut oil
• 80g fresh coconut, cut into thin matchstick slivers
• 2 medium onions, thinly sliced
• 1 tbsp fresh ginger, finely grated
• 6 garlic cloves, finely minced
• 3 green chillies, slit lengthways
• 2 sprigs fresh curry leaves (about 20 leaves)
• 1 tsp black mustard seeds
• 2 tsp freshly ground black pepper
• 1.5 tsp Kashmiri chilli powder
• 1 tsp coriander powder
• 1 tsp fennel seeds, lightly crushed
• 0.5 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp white vinegar
• Salt to taste
• 2 tbsp water

Method

1. In a pressure cooker or heavy pot, combine the beef with turmeric, half the black pepper, half the chilli powder, salt and 2 tbsp water. Pressure cook for 3 whistles (about 20 minutes) or simmer covered for 45 minutes until just tender. Drain and reserve any stock.
2. Meanwhile, heat 1 tbsp coconut oil in a wide heavy pan or kadai over medium heat. Add the coconut slivers and fry, stirring constantly, for 3–4 minutes until golden and crispy. Remove and set aside.
3. In the same pan add the remaining 2 tbsp coconut oil. Add mustard seeds and let them splutter, then add curry leaves and let them crackle for 30 seconds.
4. Add sliced onions and fry on medium-high heat for 12–15 minutes, stirring frequently, until deep golden brown. This step is key — don't rush it.
5. Add ginger, garlic and green chillies. Fry for 2 minutes until the raw smell disappears.
6. Add the remaining chilli powder, coriander powder, crushed fennel seeds and remaining black pepper. Stir and fry the spices for 1–2 minutes on low heat.
7. Add the cooked beef and the vinegar. Toss well to coat every piece in the spice mixture. If the mixture is too dry, add a splash of the reserved cooking stock.
8. Increase heat to medium-high and fry, stirring occasionally, for 8–10 minutes until the beef is dry, slightly caramelised and deeply coloured.
9. Sprinkle in the garam masala, toss once more, then fold in most of the fried coconut slivers. Taste and adjust salt.
10. Transfer to a serving dish and scatter the remaining coconut slivers on top. Serve hot with Kerala parotta, appam or steamed rice.