Beef Fry

This simple recipe for beef fry calls for a few basic ingredients and tastes best with rice or chapathis

Course Accompaniment

Cuisine Mangalorean

Keyword Beef

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 612kcal

Author Shireen Sequeira

Ingredients

1 kg boneless beef cut into thin slices of approx 1-1/2 inch squares

For the marinade:

2-3 teaspoons red chilli powder adjust to taste
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon pepper powder adjust to taste
2-3 teaspoons of oil
8-10 flakes of garlic finely chopped
1/2 inch fresh ginger finely chopped
1/2 cup fresh coriander finely chopped
juice of 1 lime
salt to taste

For frying:

1 tablespoon oil
2-3 medium sized onions finely chopped
6-8 curry leaves
1 medium sized tomato chopped

Instructions

Marinate the beef with all the ingredients mentioned under 'For the marinade' for at least 2 hours or overnight for best results.
Cook the meat in a pressure cooker with approx 1 cup of water till the meat is tender (we cook it for about 3 whistles and check doneness of meat - again, the cooking time depends on the tenderness of the meat). Once cooked, keep the meat aside.
In a large wok/kadhai/frying pan fry the onions till they are golden brown then add the curry leaves and chopped tomato and continue frying for about 2-3 minutes. Add the cooked meat to it
Fry the meat in this mixture on a low heat till all the water reduces to a thick gravy that coats all the meat pieces.
Remove from heat and serve hot

Notes

1. For this recipe sliced beef is better than cubed/meaty chunks
2. This dish tastes good only with beef as it releases a powdery mixture that helps thicken the gravy
3. Do not add too much water while cooking the meat (into the frying pan/wok/kadhai) as it will take more time to fry and in turn more time to reduce to a thick gravy.

Nutrition