How to make Mallika Basu's Kerala-style beef stir-fry recipe

Many Hindus in India avoid eating the Holy Cow, and its slaughter is also banned in the state of Maharashtra. But a vast cross section of people, Hindus like me, and the people of the State of Kerala embrace beef in their cuisine.

The Kerala-style Beef Fry is a sizzling hot and spicy stir-fry, our very own moreish version of beef jerky with the added punch of coconut and curry leaves.

Normally, the beef would be pressure cooked to tender and then wok fried with the tempering of the coconut and curry leaves. But I like to use a quality piece of rump steak, which cooks beautifully and stays tender.

If cracking a coconut open is not your thing, grab a small pack of coconut chunks from the snack section of a supermarket. As for curry leaves, fresh is always best. Grab a bag and keep it in your freezer ready for use.

Ingredients (feeds 2)

• 500gm Beef Rump steak

• 1 small onion or four shallots

• 2 tsp ground coriander

• Half tsp ground fennel

• 1 tsp chilli powder

• 1 tsp turmeric powder

• 4 fat garlic cloves

• 2 inch ginger

• Half tsp black pepper

• 8 dry red chillies

• 30 curry leaves

• Half tsp garam masala

• 1 tsp salt

• 2 tbsp coconut oil + 1 tbsp vegetable oil

• 50 g of fresh coconut

Method

Dice the beef into even cubes and place in a mixing bowl.

Peel and grate the onion/shallots, ginger and garlic. You could blend them in a small food processor too. Add this to the beef along with the coriander, turmeric, fennel, pepper, chilli powder and salt, stirring through to mix well.

In a wok, bring a tablespoon of the oil to heat. When it sizzles around a wooden spoon, drop in the beef steak along with the marinade and stir well for 15 minutes until the beef is cooked through and the spices are dark and clinging to the it.

Turn the wok off. Take the dark brown back off the coconut and chop it up, preferably in a hand blender or just finely with a sharp knife. Now, fire up another sauté pan or wok with the remaining oils. When it’s hot, drop the dry chillies and curry leaves in it, and as they sizzle up, spoon in the beef chunks, the garam masala, and the coconut. Stir through for a quick minute then serve hot with warm ready parathas or toasted pitta bread.

Mallika Basu is an Indian food writer and columnist. See her recipes here and follow her on Twitter and Instagram @MallikaBasu_