Kerala beef fry – Erachi ularthiyathu

What makes Kerala beef fry so special?

As a meat dish, its taste and aroma are difficult to beat. And that probably comes from the way it is made. Kerala is the land of spices, if a spice isn't grown there, and most are, then it is traded there. Pepper, green chilli, and red chilli powder are all part of the Kerala beef fry, with lime juice or vinegar as the souring agent, and a few other spices including coriander. Onions, ginger, garlic, and curry leaves make up the rest of the ingredients, all of which is fried in generous amounts of coconut oil along with chopped coconut pieces. The beef is stirred continuously as it cooks till the moisture reduces and the meat starts turning black. When the beef is served, the smell of spices cooked in coconut oil and the crunchiness that goes with the coconut pieces elevate the experience.

The meat that is used is normally from the buffalo, which is tougher than bullock meat, but most kitchens pre-cook or pressure cook (if the quantities are lesser) before frying. Over the past few years, Kerala beef fry has found its way into restaurants and speciality Kerala messes in other cities.

  "Beef fry is an iconic 2000-year-old delicacy to die for" 

"The best way to eat Kerala beef fry is with the Kerala Parota"

To put it simply, beef on the table is as indigenous to Kerala as tapioca and boiled rice. The meat is served in a variety of curries, roasts, and fries, but the Kerala beef fry is the standout dish. Others may prefer their T-bones and Chateaubriands, but when it comes to the crunch, the spicy taste of Kerala beef fry is easily the winner. In Kerala, it's available everywhere, from five-star hotels to thattu kadas (roadside stalls), the rich aroma of the meat slowly cooking in urulis (bell metal saucepans) fills your nostrils, excites your senses, and gets your mouth watering.

INGREDIENTS

For the masala:

2 dried red chillies

4 whole green cardamom pods

2 tbsp coriander seeds

4 cloves

1 tbsp fennel seeds

2 whole star anise

3-inch piece cinnamon stick

8 black peppercorns

1 tsp ground turmeric powder

For the dish:

400g fillet steak, cubed

2 tbsp coconut oil (or vegetable oil)

1 tsp black mustard seeds

10 fresh curry leaves, washed, plus extra for garnish

10g fresh coconut slivers

50g onion, finely sliced

15g fresh ginger, julienned

3 cloves garlic, julienned

2 fresh green chillies, halved lengthways

METHOD

For the masala, toast all the spices except turmeric in a dry frying pan set over medium heat for 2 minutes, then grind into a powder with the turmeric. Reserve until required.

Rub the cubed beef with half of this masala, reserving the remainder until required.

Heat the oil in a pan set over medium heat, and add the mustard seeds.

Once they start popping, add the curry leaves and sliced coconut pieces. Give them a quick stir for about 30 seconds, then add the onion.

After 1 minute, add the ginger, garlic, salt and green chillies. Sauté for 4-5 minutes until the onion starts to brown.

Add the reserved masala and cook, stirring, for 1 minute. Add the beef and stir-fry, ensuring all the meat pieces are well-coated with the spice mixture.

When the meat is cooked to your liking, remove from the heat and tip onto a serving dish, adding the curry leaves to garnish.

Serve immediately, accompanied by parathas, chapattis, dosa, or appams as a main course; or alone as a starter.

Want to Eat this Delicious Fry? Visit Ceylon or Order Food Online