To make the marinade for the beef, heat the oil and add the coriander & fennel seeds and the dried chillies
Remove, cool and grind
Add this masala to the beef cubes with the ginger and garlic and tear the curry leaves and add them
Add salt to taste and rub this into the meat
Marinate for 30 mins to overnight
To save time, brown the onions for the garnish and masala together - heat the coconut oil and all ALL the onions and brown using a pinch of salt
Remove 1 cup and leave aside and continue to brown the other half cup of onions
Add the 20 curry leaves and the green chillies and saute
Remove and keep aside
In the remaining oil in the same wok or kadai, add the onions previously removed and add the fennel seeds, ginger and garlic. Curry leaves, Garam Masala and turmeric and mix well
Add the tomatoes and a pinch of salt to help break down the tomatoes
Once the tomatoes have cooked down a bit add all the marinated beef and cook for about 5 mins to give the masala a chance to coat the meat
Add 500 ml of hot water and mix well
Add Salt to taste
You can either cook this low and slow on your stovetop for an hr or so till the gravy is thick and the beef tender OR you can cook it in your Instant Pot for 20 mins OR in a traditional stovetop pressure cooker for 6 whistles
Once the beef is tender and the gravy has reduced down, add some of the garnish onions, curry leaves and green chillies back in and reserve some to top the curry when you serve