Ryan Thomas is a university graduate who enjoys cooking recipes from a wide variety of culinary traditions.
Indian food has a pleasant vitality, and this recipe—which incorporates a wide variety of spices, flavors, and seasonings—is no exception. It produces a spicy and hearty beef curry that has a nice twinge of sweetness and a smooth curry sauce that flavors rice particularly well.
While not integral to the meal beyond a small amount of flavoring, plain yogurt is nearly mandatory, going divinely with the curry to produce a wonderful contrast between the spicy curry and the cool, lemonish-flavored yogurt. I find this to be a very comforting and hearty dish (especially with all of the onions).
I have adapted this recipe from The Essential Kerala Cookbook by Vijayan Kannampilly.
- 1 1/2 pounds beef
- 6 shallots
- 3 onions, (peeled and chopped)
- 3 green chillies, (I recommend removing around half the seeds)
- 2 teaspoons ground ginger
- 1 teaspoon salt
- 2 tablespoons oil
- 2 cups shredded or ground coconut, (sweetened coconut was used in this recipe)
- 12 dry red chillies, (the version I have is not particularly spicy, so be aware of your preferred spice level)
- 2 teaspoons ground coriander
- 3 cloves
- 1 teaspoon ground black pepper
- 2 teaspoons curry powder
- 3 cloves garlic
- 1 teaspoon turmeric
- 2 star anise
- 2 teaspoons sugar
- 1/2 cup yoghurt
- 1 cup yoghurt, (optional but heavily recommended to serve with it)
- 3 tomatoes
- 2 teaspoons cinnamon
- 3/4 cup beef stock
- Peel and dice the shallots, then combine them with 1 cup of shredded coconut, the 12 shredded red chillies, and 1 teaspoon curry powder, and fry with 1 tablespoon of oil in a frying pan/skillet until the coconut turns brown. Then add in the coriander, turn off and remove from the heat, and allow to sit briefly while it cools.
- Add in another tablespoon of oil, 3 cloves of garlic, chopped and peeled, 1 teaspoon of black pepper, 2 teaspoons cinnamon, 3 cloves, 2 star anise, 1 teaspoon turmeric, and 1 peeled and diced onion.
- Add in water, 1 cup or so, and proceed to blend the ingredients until they are smooth.
- Place the beef, green chillies, ginger, salt, beef stock, and remaining 2 onions into a large casserole dish, bring to a boil, then simmer over low heat for 30 minutes with the top closed.
- Add in the blended spice paste, boil until it is of gravy thickness, then add 1/2 cup of yogurt, 2 teaspoons of sugar, and the remaining 1 cup of coconut. Serve over rice or Indian breads, with 1 cup of yogurt as a side dish for flavoring and cooling.
© 2018 Ryan Thomas