Nadan Beef Fry (Kerala Style)

Ingredients

• 1 kg Beef
• 20 Shallots
• 2 tbsp Kashmiri Chilly Powder
• 2 tbsp Coriander Powder
• 1 tsp Garam Masala
• 1 tsp Pepper Powder
• 0.5 tsp Turmeric Powder
• 0.25 tsp Asafoetida Powder
• Salt (to taste)
• Curry Leaves
• 1 tbsp Ginger Garlic Paste
• 1 tbsp Coconut oil
• Water (as needed for cooking)
• 2 tbsp Coconut oil (for roasting)
• 0.5 tsp Fennel Seeds
• 2 Whole Dry Chilly
• Chopped Coconut (coconut bits (thengakkothu))
• 10 Shallots (for roasting)
• 0.25 tsp Turmeric Powder (for roasting)
• 0.5 tsp Kashmiri Chilly Powder (for roasting)
• Curry Leaves (for roasting)
• 0.5 tsp Garam Masala (for roasting)
• 0.5 tsp Pepper Powder (for roasting)

Steps

1. 1

   In a pressure cooker or heavy-bottomed pot, combine the 1 kg of beef with 20 shallots, 2 tablespoons Kashmiri chilly powder, 2 tablespoons coriander powder, 1 teaspoon garam masala, 1 teaspoon pepper powder, 1/2 teaspoon turmeric powder, 1/4 teaspoon asafoetida powder, salt to taste, curry leaves, 1 tablespoon ginger garlic paste, and 1 tablespoon coconut oil.

2. 2

   Add a small amount of water (beef will release its own juices) and cook until the beef is tender. If using a pressure cooker, cook for about 4-6 whistles depending on the quality of the beef.

3. 3

   In a separate wide pan or kadai, heat 2 tablespoons of coconut oil.

4. 4

   Add 1/2 teaspoon fennel seeds and 2 whole dry chillies to the hot oil.

5. 5

   Add the chopped coconut bits (thengakkothu) and sauté until they start to turn golden brown.

6. 6

   Add 10 sliced shallots and curry leaves. Sauté until the shallots become translucent and slightly browned.

7. 7

   Lower the heat and add the remaining spices for roasting: 1/4 teaspoon turmeric powder, 1/2 teaspoon Kashmiri chilly powder, 1/2 teaspoon garam masala, and 1/2 teaspoon pepper powder. Sauté for a few seconds until fragrant.

8. 8

   Add the cooked beef along with any remaining gravy into the pan.

9. 9

   Roast the beef on medium-low heat, stirring frequently, until the moisture evaporates and the beef turns dark brown and well-coated with the masala.

10. 10

    Serve hot with Porotta, Chapathi, Appam, Puttu, or Rice.

Notes

The key to a good Kerala beef fry is slow roasting at the end to achieve the dark color and tender texture. Using coconut oil is essential for the authentic 'Nadan' flavor.

Nutrition per serving

• main
• beef
• Kerala
• Indian
• spicy
• dinner
• slow-cooked