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Kerala Beef Curry


Beef & Marinade

  • 1 tbsp Coconut Oil
  • 1.5 tbsps Coriander seeds
  • 1/2 tbsp Fennel seeds
  • 6 dried Chillies
  • 2 tbsps crushed fresh Ginger & Garlic
  • 1 lb - 907 gms Beef cubes
  • 8-10 Curry leaves
  • Salt to taste


  • 2 tbsps Coconut Oil
  • 1/2 cup sliced Onions
  • Pinch Salt
  • 20 curry leaves and
  • 2 tbsps sliced green Chillies


  • 1 cup sliced Onions
  • 1/2 tbsp Fennel seeds
  • 2 tbsps of the pounded Ginger & Garlic
  • 10 curry leaves
  • 1 tsp Garam Masala
  • 1/2 tsp Turmeric powder
  • 2 cups diced Tomatoes
  • Salt to taste
  • 500 ml hot Water


  • 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