Malabar-Style Crispy Beef Dry Fry

Ingredients

• 500 g Boneless beef (Thinly sliced)
• 1 tsp Chilli powder (For pressure-cooking the beef)
• 1 tsp Black pepper powder (For pressure-cooking the beef)
• 0.5 tsp Turmeric powder (For pressure-cooking the beef)
• Salt (To taste; for pressure-cooking the beef)
• 0.25 cup Water (For pressure-cooking the beef)
• 1 tbsp Ginger-garlic paste
• 2 tsp Chilli flakes
• 2 tbsp Corn flour
• 1 tbsp Chilli powder (For the beef coating)
• 0.5 tsp Fennel powder
• 0.5 tsp Garam masala
• 1 tsp Vinegar
• Salt (Add if needed to the coating)
• Reserved beef stock (As required; use a little in the coating mixture)
• Coconut oil (For deep-frying and frying the garnish)
• 1 Green chili (Sliced)
• Fresh curry leaves (For frying and tossing with the beef)

Steps

1. 1

   Slice the 500 g boneless beef into thin strips.

2. 2

   Place the sliced beef in a pressure cooker with 1 teaspoon chilli powder, 1 teaspoon black pepper powder, ½ teaspoon turmeric powder, salt to taste, and ¼ cup water.

3. 3

   Pressure-cook the seasoned beef for 7 whistles. Reserve some of the resulting beef stock for the coating mixture.

4. 4

   Combine the cooked beef with the ginger-garlic paste, chilli flakes, corn flour, 1 tablespoon chilli powder, fennel powder, garam masala, vinegar, and a little reserved beef stock. Add salt if needed.

5. 5

   Marinate the coated beef for 1 hour.

6. 6

   Deep-fry the marinated beef in coconut oil until crispy.

7. 7

   Fry the sliced green chili and fresh curry leaves in coconut oil.

8. 8

   Toss the fried green chili and curry leaves with the crispy beef, then serve.

Notes

The source does not specify the pressure cooker model, the amount of coconut oil, or an exact frying temperature or time. Fry the beef in batches if necessary so it becomes crisp rather than crowded and greasy.

Nutrition per serving

• main
• South Asian
• Malabar
• Kerala-style
• beef
• spicy
• deep-fried
• crispy