Spicy Beef Chilli Fry.

My fondest memory of this flavoursome, spicy, earthy and fiery beef chilli fry was on a house boat cruising along the backwaters of Kerala during our honeymoon 6 years ago. Our chef on board made us a special lunch to accompany this awesome beef chilli fry. I did ask him how it was made and made a note of it on a paper napkin, which I lost somewhere along the way………however before leaving Kerala hubby bought me an authentic Kerala cook book called “Flavours of Kerala” which I truly enjoy cooking from.
I find a lot of similarities between Mangalorean and Kerala dishes, I suppose as both places share the same coastal belt….our love for spices, coconuts, fresh fish and beef go unparalleled…….. I have tried most recipes from this book. This one has been adapted from there. Do give it a go……the wholesome flavours will transport you to “God’s own country”

To make Spicy Beef Chilli fry

Ingredients for the Spice powder :-
Roast and Grind –
Coriander seeds -1.5 tbsp
Black Pepper corns – 1/2 tsp
Cinnamon – 4 inches
Cardamom – 4
Cloves – 5
Star anise -1
Ajwain /Oma- pinch
Fennel seeds – 1 tsp

Naked Urad dhal- 1tsp
to add without roasting:
Kashmiri Chili powder 1 table spoon


Beef (Stewing/ undercut/ tenderloin)- 1 kg
Tamarind extract- 2 tsps
Spice powder – 2 tbsps
Salt to taste
Water- to cover meat partly
To Fry :
Turmeric powder – 1/2 tea spoon
Curry Leaves- 2 sprigs
Shallots or onion chopped – 1.5 medium
Garlic sliced – 4-5 cloves
Ginger finely chopped – 1 inch
Green chilli slit – 3
Coconut slices- small handful
Salt to taste
Oil- 3tbsps

Lemon juice- 1/2 no.
Coriander leaves- handful chopped (optional)

 1. Make the spice powder-Heat a small pan and add all the ingredients to make the spice powder except the chilli powder. Dry roast it for a couple of mins (3-5 minutes) on a medium flame till fragnant. Place in a coffee grinder, add the kashmiri chilli powder on top of the roasted mixture and coarsely grind to a powder. Keep aside.
2.Clean and slice the beef into medium sized pieces. Marinate the meat with 1.5-2 tbsps of  prepared spice powder, keep aside for half an hour. Then add salt to taste, tamarind extract, and sufficient water to cover the meat, pressure cook it for 3-4 whistles or until the beef is tender. Once the meat is cooked, keep the pressure cooker open on a high flame and allow most of the gravy dry up.
3. Heat oil in a heavy bottomed cooking pan and add the turmeric powder and fry for 15 secs, then add the curry leaves and coconut slices. Fry for 3-4 minutes then and add the sliced onions. Saute for 7-8 minutes, then add sliced ginge, garlic and slit green chillies. Fry well until onion and garlic start browning. Add the remaining spice powder (according to your spice levels/ preference) and fry for a minute or two. Add the cooked beef along with any gravy and simmer until it is dry. Check for seasoning, squeeze over half a squeezed fresh lemon and sprinkle over chopped coriander leaves (optional).

Enjoy as an accompaniment with drinks or along with boiled/ white rice, and daalisosaar/ lentil soup.

Leave a Reply

Your email address will not be published. Required fields are marked *