A village style beef fry recipe cooked by villagers. A spicy beef fry cooked with few ingredients and yet the fry tastes delicious and spicy. It’s not a very fancy recipe, but simple, quick to make. The spice level of this fry is especially high to bring out the wonderful flavors of the fresh beef and that enhance the taste of the fry. This dish is a typical village style beef fry flavoured with Indian spices cooked in shallots based thick gravy and seasoned with dry coconut bits/ kopra, that to enhances and highlights the flavors of this beef fry. So lets see the detailed recipe with step by step cooking pictures follows.
For those who love coconut, its aromatic and exotic flavors would love relishing this dish. The naturally sweet taste of coconut bits (dry coconut/ kopra) adds a humble sweet contrast to this extremely spicy dish and has a fine, oily aroma and a sweet nutty flavour. As it is the best beef dish I have ever had in my life time. There are many types of beef recipes I have posted here, check all those and don’t forget to try it out. Do try this recipe and is definitely an unbeatable winner dish.
Tips- As the name suggest, generally the nadan fresh beef is used for preparing this dish, but you can also use frozen one. Beef with fat and little bones are recommended for this particular dish. Adjust the spices according to your choice. Do not over fry the whole spices too much or burn it as it’s the masala paste which gives the beef its flavor. The very authentic country side preparation, the dry roasted spices is the key ingredient that adds its part of flavour in the dish. People who hate beef can substitute it with mutton and follow the same recipe. But compare to beef mutton need less cooking time only.
How to Make Nadan Beef Fry- Kerala Village Style Spicy Beef Fry- Swadcuisine Special Beef Fry Recipe
Wash beef pieces well in running water until water is clear. Drain out the beef in a colander to strain excess water content. Then transfer the beef pieces to a wide mixing bowl and set aside.
In a non stick pan put peppercorns, cardamom, cloves, cinnamon stick, cumin seeds and fennel powder. In a low heat mix well for 1 minute very carefully and switch off the flame.
In a blender add roasted ingredients, vinegar, ginger, garlic and few drops of water. Ground to a fine paste and set aside.
Along with beef add turmeric powder, ground masala paste, curry leaves and salt. Give it a good mix with a sturdy spoon or hand. Allow it to rest for at least 15 minutes.
Now in a pressure cooker put in the marinated beef and 1/2 cup water. Close the pressure cooker lid and after 2 whistle put it on simmer for about 10 minutes. After the pressure settles open the cooker and check the beef is nicely cooked.
In a clay pot pour coconut oil, then add in mustard seeds and fenugreek seeds. Let it splutter.
Add sliced shallots and little salt, combine well. Maintain a medium flame and cover the clay pot with banana leaf. Cook until shallots are soft and tender.
Then add in green chilies and coconut pieces. Combine well and close the clay pot with banana leaf, check in between. The shallots and coconut pieces should change the color to slightly brown.
Add chilly powder and coriander powder. Mix well and saute until the raw smell completely goes on.
Add the beef pieces along with the gravy and mix well. Boil until the remaining water dries up.
Serve along with chapati or Kerala parotta.
Enjoy!! Happy cooking and stay healthy.