Kerala Beef Fry – A Classic

Cut tenderloin into long strips. Wash and drain. 

Grind fennel seeds, cinnamon, cloves, cardamom, pepper. To this, add ginger, garlic, shallots, chilli powder, coriander powder, and grind to a thick paste adding vinegar. Add 1 or 2 tbsp of water if needed. 

Add 2 tbsp of ground spice paste and curry leaves to the beef. Drizzle 2 tbsp of coconut oil and rub the mixture. Keep it aside for 10 minutes. 

Place a pressure cooker on high flame, add one tbsp of coconut oil. Now add beef and fry for 10 minutes on high flame. Add 1 tsp of salt and pressure cook for 5 to 8 minutes. (As you fry beef, it will release a lot of juice and moisture. So there's no need to add extra water to cook the beef)

Meanwhile, fry coconut pieces in coconut oil in a heavy bottom skillet. Once coconut is half fried, add curry leaves and green chillies. Fry for 2 minutes and keep aside. Reserve the oil. 

Once the pressure releases, take out the beef pieces and reserve the liquid. 

Add the rest of the ground masala paste to the reserved oil and fry for a few minutes. Add reserved liquid and cook for 2 minutes. 

To this, add cooked beef. Add salt if necessary. Continue to cook beef on medium to low flame, stirring continuously. Once beef starts to turn darker, add fried coconut, curry leaves and chillies. 

Continue to fry on low flame for a few minutes more. 

Add more curry leaves if needed. Serve warm.