Kerala-Style Beef Curry
This rich and aromatic Kerala-style beef curry combines tender chunks of beef with a complex blend of South Indian spices, coconut oil, and tangy tamarind. The slow-cooked curry develops deep flavors that make it perfect for special occasions or when you want to bring authentic South Indian cuisine to your dinner table.
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Servings: 6
Calories: 285kcal
Equipment
Ingredients
- 1 kg beef chunks chuck steak or stewing beef
- 2 tbsp coconut oil
- 1 tsp black mustard seeds
- 1 tsp fennel seeds
- 10 curry leaves
- 2 red onions sliced
- 2 green chillies chopped
- 4 garlic cloves crushed
- 3 tsp grated ginger
- 1 tsp turmeric powder
- 1 tsp freshly ground black pepper
- 2 tsp Kashmiri chilli powder
- 2 tsp ground coriander
- 1 tsp garam masala
- 1 tbsp tamarind paste
- 1 tin 400g chopped tomatoes or 3 large ripe tomatoes, chopped
- Salt to taste
- 250 ml water
Instructions
- Heat coconut oil in a heavy-bottomed pot over medium heat. Add mustard seeds, fennel seeds, and curry leaves. Cook until they begin crackling.
- Add sliced onions, a pinch of salt, and green chillies. Sauté until onions turn golden brown.
- Mix in crushed garlic, grated ginger, turmeric powder, black pepper, Kashmiri chilli powder, ground coriander, and garam masala. Cook for 3-4 minutes until fragrant.
- Add beef chunks and coat well with the spice mixture. Sauté for 7-8 minutes until beef is browned on all sides.
- Stir in tamarind paste, chopped tomatoes, and water. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1-1.5 hours until beef is tender and sauce has thickened.
- Adjust seasoning with salt and serve hot with rice or bread.
Notes
For best results, use beef chuck or any cut suitable for slow cooking as it becomes tender during the long cooking process.
Fresh curry leaves make a significant difference in flavor - frozen curry leaves can be substituted if fresh ones aren't available.
The curry tastes even better the next day as flavors continue to develop, making it perfect for meal prep.
Coconut oil is traditional and adds authentic flavor, but vegetable oil can be substituted if needed.
Adjust the number of green chillies and Kashmiri chilli powder according to your heat preference.
If the curry becomes too thick during cooking, add small amounts of hot water to achieve desired consistency.
Leftover curry can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition
Calories: 285kcal | Carbohydrates: 12g | Protein: 35g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 85mg | Sodium: 650mg | Potassium: 720mg | Fiber: 3g | Sugar: 8g