This beef curry was made for my Sunday breakfast with vellayappam. It’s a simple recipe though result is quite rich and spicy. The kids stick to eating just the potatoes from the curry.
I have used veal beef. In Trivandrum, I buy them from Spencer’s at Pattom. I should be in Trivandrum for another three months. Then hopefully I and the kiddos will be in Kochi with my husband. It’s been a tough 16 months of separation. The Armed Forces should send only unmarried officers to non-family stations. Otherwise they should give more vacations to people posted there.
In the picture given, the gravy is quite thick. Actually all the posts so far, they are just normal everyday food. I don’t make them with a recipe book in hand. The photos are original ones with all the shortcuts and mistakes. No particular recipe is followed as such. When I am writing the recipe for the blog I have to think about the quantities used and the proper steps. I have to add the steps that I may have accidently skipped while making it. I mean for a north Indian making aloo paratha, they don’t actually think about the steps or ingredients while making it, it comes naturally. Each time they make it, the recipe maybe slightly different because they lack a certain ingredient or they decided to add an extra ingredient. Hope you got my point.
- Beef– ½ kg
- Turmeric – ¼ tsp.
- Vinegar – 1 tsp
- Salt – to taste
- Oil- 2 tbsp.
- Mustard seeds – 1 tsp
- Dry red chillies – 2
- Curry leaves – 2 sprigs
- Onion – 2 medium
- Green chillies -2
- Garlic – 5
- Ginger – 1 inch pc
- Turmeric powder – ¼ tsp
- Chilli powder – 1 tsp
- Coriander Powder – 2 tbsp
- Crushed peppercorns – 1tsp
- Tomato -2
- Potatoes -2
- Garam masala – ½ tsp
- Thin coconut milk – 2 cups
- Thick Coconut milk – ½ cup
- Coriander leaves
Method of Preparation:
1. Clean and cut the beef and poataoes into medium cubes
2. Pressure cook the beef in 1 ½ cup of water with salt, turmeric and vinegar on medium fire for three to four whistles.
3. Heat oil, add mustard seeds. When they crackle, add dry chillies and curry leaves. Add chopped onion, ginger, garlic and slit green chillies. Sauté till the onion starts to brown.
4. On low flame, add coriander powder, chilli powder and turmeric powder. When the masalas are cooked add the chopped tomato and salt. Cook till oil clears.
5. Add the potato cubes. Mix well. Add 2 cups thin coconut milk. Check salt.
6. When the potatoes are half cooked, add the beef with its water. Cover and cook.
7. Add ½ cup of thick coconut milk, crushed pepper and garam masala. Mix well. Check the salt. Do not boil.
8. Garnish with chopped coriander.
- Balance the final flavour with a tbsp of tomato sauce
- Add a tsp of vinegar at the end if a little more tang is need.
- Add more or less coconut milk to adjust the consistency of the gravy.