Spicy South Indian Beef Fry
Indulge in the rich, aromatic flavors of this traditional South Indian Beef Fry, a slightly spicy and dry side dish that's perfect for any occasion. The combination of tender beef marinated with traditional spices, sautéed onions, and fragrant curry leaves brings a delightful depth of flavor, enhanced by the use of coconut oil for a truly authentic experience. Serve it alongside fragrant pulao or warm pita bread with hummus for an unforgettable meal that captures the essence of South Indian cuisine.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
beef
2 lbs (cut into small cubes)
red onion
1 (sliced finely (large))
green chilies
4 (minced)
gingerroot
1/2 inch (finely chopped)
coriander powder
2 teaspoons
garam masala
1 teaspoon
black pepper
1/2 teaspoon
red chili powder
1 teaspoon
dried red chilies
4 (seeds removed)
curry leaves
8-10
shredded coconut
4 tablespoons (dried)
ghee
1/2 teaspoon
salt
to taste
Instructions
1
Begin by marinating the beef cubes with half of the sliced red onions, minced green chilies, chopped ginger, curry leaves, coriander powder, garam masala, black pepper, and red chili powder. Add salt to taste and mix well. Allow this mixture to marinate for at least 30 minutes to absorb the flavors.
2
In a large pan or wok, heat coconut oil over medium heat. Add the remaining sliced onions and sauté until they become golden brown and caramelized, releasing their sweetness. Then, add the dried red chilies and sauté for an additional 2–3 minutes until fragrant.
3
Next, add the marinated beef along with half a cup of water to the pan. Stir well to combine. Cover the pan and reduce the heat to low, allowing the beef to simmer until tender, which should take around 40-50 minutes. Stir occasionally and check for tenderness, adding more water if necessary.
4
Once the beef is tender, uncover the pan and increase the heat. Stir-fry the beef continuously, allowing it to cook down until it becomes dry and dark brown in color, about 10-15 minutes.
5
In a separate small pan, heat ghee over medium heat. Add the shredded coconut and fry until golden brown. Be careful not to burn the coconut.
6
Combine the fried coconut with the beef in the main pan and continue to stir on medium heat for another 5 minutes, ensuring the coconut is evenly mixed throughout the dish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy South Indian Beef Fry?
It is a traditional, aromatic, and slightly spicy dry side dish featuring tender beef marinated with South Indian spices and sautéed with coconut oil.
How should the beef be prepared for this recipe?
The recipe calls for 2 lbs of beef cut into small cubes.
How long does the beef need to marinate?
The beef should marinate for at least 30 minutes to allow the flavors to be fully absorbed.
What ingredients are used in the beef marinade?
The marinade includes half of the red onions, green chilies, ginger, curry leaves, coriander powder, garam masala, black pepper, red chili powder, and salt.
What type of oil is recommended for an authentic experience?
Coconut oil is recommended to achieve a truly authentic South Indian flavor.
What should the onions look like after sautéing?
The onions should be sautéed until they become golden brown and caramelized to release their sweetness.
How much water is added during the cooking process?
You should add half a cup of water when you first start simmering the marinated beef.
How long does it take for the beef to become tender?
The beef should simmer on low heat for approximately 40 to 50 minutes until it is tender.
How do you achieve the dark brown color of the beef?
Once tender, increase the heat and stir-fry continuously for 10 to 15 minutes until the dish becomes dry and dark brown.
How is the shredded coconut prepared?
Four tablespoons of shredded coconut are fried in ghee in a separate pan until golden brown.
What is the final step in the cooking process?
Combine the fried coconut with the beef and stir on medium heat for an additional 5 minutes.
What are some suggested side dishes for this beef fry?
It is delicious when served with fragrant pulao or warm pita bread with hummus.
How many green chilies are required?
The recipe requires 4 minced green chilies.
What preparation is needed for the dried red chilies?
You should use 4 dried red chilies with the seeds removed.
How much coriander powder is used?
Two teaspoons of coriander powder are needed for the marinade.
What heat setting should be used for simmering?
The beef should be simmered on low heat while covered.
How much gingerroot is needed?
The recipe calls for 1/2 inch of finely chopped gingerroot.
How many curry leaves are included?
The dish uses 8 to 10 curry leaves for flavor.
Is salt measured in this recipe?
Salt is added to taste during the marinating step.
What type of onion is best for this recipe?
One large red onion, finely sliced, is used for both the marinade and the sauté.
How much ghee is used?
The recipe uses 1/2 teaspoon of ghee specifically for frying the coconut.
What spices provide the heat in this dish?
The heat comes from green chilies, black pepper, red chili powder, and dried red chilies.
Can I add more water during the simmering stage?
Yes, you can add more water if necessary to ensure the beef becomes tender without burning.
How much garam masala is required?
The recipe requires 1 teaspoon of garam masala.
What is the purpose of the fried coconut?
It adds a crunchy texture and rich flavor that is characteristic of South Indian beef fry.
Should the beef be stirred during simmering?
Yes, stir occasionally and check for tenderness during the 40 to 50 minute simmering period.
How much red chili powder is in the marinade?
The recipe uses 1 teaspoon of red chili powder.
How much black pepper is used?
The recipe calls for 1/2 teaspoon of black pepper.
Is the coconut oil added at the beginning?
No, it is heated in the pan after the initial 30-minute marination period to sauté the onions.
What is the consistency of the final dish?
The final dish is a dry fry, meaning most of the moisture is cooked off until the beef is dark and coated in spices.