Beef Curry

I always felt connected to Kerala for its food habits and landscapes that so much remind me of Srilanka. Also the love for coconuts, fish and beef. Beef is an integral part of our cooking. I have noticed that curries in Lankan cuisine or not very watery and runny. Instead, curries are very thick like a roast or masala that you get in India and is often paired with Dal (paruppu) and vegetables. This curry is thick, flavourful and spicy, the best accompaniment for rice or rotis.

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Ingredients

Beef – ½ kg

Onions

Tomato

Boiled Potatoes - 2

Fennel seeds – ½ tsp

Ginger garlic paste

Cinnamon stick

Tumeric

Chilli powder

Curry powder

Curry leaves

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Method,

1. Clean and drain beef pieces.

2. Pressure cook beef with 1 cup of water, 1 tsp salt, turmeric, ginger-garlic paste and cinnamon (15 mins on medium flame).

3. In a pan, heat oil. Add fennel seeds, finely chopped onions, curry leaves and fry till golden brown. Add tomatoes and cook. Add all spice powders and fry well. Add the beef broth from the pressure pan and let it boil. Add beef and potatoes. Cook for 5 mins. Finally add coconut milk, stir well and remove from heat.

*Note: You can add whole potatoes along with the beef and cook. Once cooled, remove skin and rough chop for the curry. Alternately u can also fry them in oil and add to the curry.