mearl223 On September - 17 - 2011

Beef Pepper-fry

In Goa, we make beef chili-fry, thats a dry dish of beef, green chilies & potatoes with some regular Goan spices. This is a similar dish – its the Keralite version & its known by its pepper, curryleaf & coconut flavors.



PrepTime 5mins Serves 4 CookTime 25-45mins



1/2 kg lean boneless beef cubes
1 tbsp garlic-ginger paste
3 tbsp olive oil (coconut oil is typically used here otherwise)
1 large onion – chopped
2-3 dry large red chilies
1″ cinnamon stick
2-4 bay leaves
6 garlic cloves – whole
2 tbsp vinegar
grated 1″ ginger piece
1/2 tsp turmeric
4 sprigs curry leaves
1-2 tbsp grated/ dessicated coconut
1 tsp salt (Skip salt to make it paleo!)
For the ground masala paste:
3-4 cardamoms
3 cloves
2 tbsp dessicated coconut or coconut pwd
1-2 green chilies
1 tsp peppercorns
1/2 tsp cumin seeds
5 garlic cloves
1 tbsp garam-masala/ all-spice pwd
1 tbsp coriander pwd

Cooking Instructions:

Rub the garlic-ginger paste onto the meat & allow to marinade.
Dry-roast all the masala/paste items & grind to a paste with little water.
Heat the oil in a pan/ pressure cooker & fry the onions to pink.
Add the dry red chilies, garlic, bay leaves & cinnamon – fry well for a minute.
Add the ground paste & cook till the oil separates from the spices. Don’t let it burn – cook on medium heat, stir constantly with a wooden spoon & add some more oil if required.
Add the meat & salt  & cook all pieces to an even brown.
Cover & cook until the meat is done (1 whistle on high heat & simmer for 25 mins in a pressure cooker; 40-45 mins otherwise.)
Open & add the curry leaves, vinegar, grated ginger & coconut.
Cook open, on medium flame to dry it down to a rich, thick gravy.
Serve hot with Malabari Parotas, rotis or steamed rice.

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