Description
A Kerala specialty meat dish fragrantly stir-frying beef with massive black pepper, curry leaves, and shredded coconut until moisture evaporates.
Restaurants serving Kerala Beef Fry
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Beef
- Coconut(shredded)
- Onion
- Garlic
- Ginger
- Black pepper
- Coriander
- Cumin
- Fennel
- Turmeric
- Cinnamon
- Cloves
- Cardamom
- Star anise
- Curry leaves
- Salt
- Coconut oil
Instructions
- Cut beef bite-sized, boil in a pressure cooker with turmeric, black pepper, coriander, salt, and a little water until soft.
- Heat coconut oil in a pan, fry mustard seeds, curry leaves, shredded raw coconut, sliced onions, garlic, ginger until caramelized.
- Add boiled beef with liquid, toss in fennel, cinnamon, cloves, cardamom, star anise, extra black pepper; stir-fry on high until moisture evaporates and meat turns dark and crispy to finish.
Learn more Spice, substitutes, tips
Key spices
Intense stimulation of black pepper and sweet aroma of fennel
Substitutes at Japanese supermarkets
Mutton (originally beef but deliciously made with mutton)
Pairing
Parotta、Cold beer
Trivia
[Hardcore] Also called 'Ularthiyathu'. A beef dish unique to Kerala with many Christians, in India where Hindus are the majority. The affinity of black pepper and coconut is outstanding.
Eating tips & etiquette
[Unique Eating] Tear crispy bread (Parotta), firmly sandwich the spicy, chewy beef, and wash it down instantly with beer!
Allergen
Beef