I think by now most of you know my special affection towards beef recipes. I love dry preparations of beef. So when I saw this recipe in Magic Oven in Kairali TV, I could not stop myself from trying this out. I already have a Beef Fry Recipe in this space, but this one had a different set of ingredients. One of the best things about this recipe is that it does not have too many ingredients nor too many steps is needed to cook up this dish. So this being an Easy Beef Fry recipe, I had to try it out!
Print / Save this RecipeServes 5-6 people
| Beef | - 1 kg |
| Red Chilly Flakes | - 4 tbsp |
| Garlic | - 8 big pods |
| Fennel Seeds | - 1 tbsp |
| Turmeric | - 1/2 tsp |
| Vinegar | - 1 tbsp |
| Curry Leaves | - 2-3 twigs |
| Coconut Oil | - 3 - 4 tbsp |
| Salt | - to taste |
- Cut the beef into small cube pieces.
- Smash the Fennel Seeds and Garlic into a coarse mixture. You could grind Red chilies to make the red chilly flakes.
- Mix all the ingredients except coconut oil and curry leaves into the cubed beef pieces and let it marinate for 15 minutes. Marinating is optional, if you need to rush through.
- Pressure cook the beef until it is 3/4th done. No need to add any water.
- Release the pressure carefully & slowly and open the cooker when it is safe to and continue cooking it until the water from the beef is almost evaporated.
- Add the coconut oil and curry leaves to the cooker and keep stirring until it reaches the dryness you need.
You could use more oil, if you need to fry it really dark. This beef goes well with all kinds of rice and breads. For a beef lover, this would also work as an appetizer.
Yummy :)
ReplyDeleteBeautiful clicks..Looks so perfect and m drooling
ReplyDeleteOH my, njan beef kazhikkila, ennitu polum kothy sahikunilla tto, Kannedukane thonanilla..Kidilan!!!
ReplyDeleteLooks very tempting just like your previous beef fry, but yes this sounds much more easier than that. Have to try this..
ReplyDeleteKandittu kothiyavunnu..super delicious beef chilly.
ReplyDeleteAdipoli fry , veggie aya enniku polum kothi varunnu.
ReplyDeleteDear Fatima
ReplyDeleteHow are you? I feel good reading your comment at my blog. I am off blog these days and missing many postings. Now I see I have missed only the puff:-)
This is a great recipe! Will try soon with mutton (I know nothing can replace beef in taste).
I have tried your other fry recipe few times with mutton and it is really great. Will try with beef when I go abroad or to Calcutta or Kerala. ( You get real beef in W Bengal and Kerala, elsewhere it is all buffalo meat).
Have a nice weekend
adipoli :)
ReplyDeleteCheers,
Reshmi
www.rookieqookie.com
Awesome ! I love beef the most when it's fried :-)
ReplyDeletenot fair fathima, u tempt us with the pics n we don get to eat it :) I am definitely planning a road trip the next time u r making this one :)
ReplyDeleteLuv to seeCool Coastal line of recipes in ur blog....yum yum...
ReplyDeleteQueen of Beef recipes. Thx for posting
ReplyDeletehttp://recipe-excavator.blogspot.com
Oh, it sounds and looks fantastic!
ReplyDeleteHi Fathima..
ReplyDeleteTried this recipe & came out pretty good. Was wondering though.. why you omitted Coriander powder, garam masala, black pepper & chilly powder :) Thanks a lot.
Sherin, Was on a lookout for recipe w/ not much ingredients and hence just went with the list of ingredients :-) thanks for letting me know ur comments!
ReplyDeleteGreat recipe tried today, came out very well. Husband surprised how with little ingredients it was yum.
ReplyDeleteHi ! Great recipes and I m a big fan ... Being from the North I've always stuck to vegetarian north indian dishes .. but my Mallu finace' is quite impressed with the culinary additions...Thank you for sharing. While scouting for ingredients I notice you've mentioned Vinegar but not mentioned where to use it for the cooking bit.. Is it purely for marinating the beef?
ReplyDeleteIt is mentioned to mix all the ingredients except coconut oil and curry leaves into the cubed beef pieces for it to marinate. This includes vinegar as well. Vinegar helps in softening the meat and also adds the needed sourness to the dish.
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