Beef Ularthiyathu (Kerala Dry Fried Beef with Coconut)
Kerala style beef simmered until tender, then fried dry with coconut slivers, curry leaves and plenty of black pepper.
Made with Curry base sauce (onion and tomato) and South Indian coconut curry base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 15
- LevelMedium
- Costabout £4.09 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the beef, turmeric, salt, 250 ml of your ready made curry base sauce (see the base recipe), 150 ml of your ready made coconut base (see the base recipe) and the water in a heavy pot. Bring to the boil, then cover and simmer very gently for 1 hour 30 minutes, until the beef is tender.
90 min - 2
Uncover and boil for 10 to 15 minutes, stirring often, until the liquid has almost completely gone and the beef is coated in a thick paste.
13 min - 3
Heat the coconut oil in a large frying pan over a medium heat. Fry the coconut flakes for 1 to 2 minutes until golden brown, then lift out onto a plate.
2 min - 4
Add the shallots to the same pan and fry for 8 minutes until deep golden. Add the fennel seeds, pepper, chilli powder and curry leaves and fry for 30 seconds.
8 min - 5
Add the beef and fry over a high heat for 8 to 10 minutes, turning, until the edges are dark and crisp and the beef looks dry and glossy.
10 min - 6
Stir in the garam masala and half the toasted coconut. Serve scattered with the rest of the coconut, with rice or parotta.
Tips
- Cook the beef until it is properly tender before the dry frying. The last stage only builds colour and texture.
- Coconut flakes burn fast. Take them off the heat the second they turn golden.
- Crush the black pepper coarsely. The pepper is the main heat in a Kerala fry.
- Fresh curry leaves make a real difference. Frozen ones work too, but dried ones have little flavour.
Storing and freezing
Cool quickly and chill within 1 to 2 hours. Keeps 3 days in the fridge. It freezes for up to 2 months but the coconut flakes soften. Reheat until steaming hot all the way through.
Questions
Is this the same as a beef curry?
No. It is a semi dry stir fry. The beef is cooked tender in a sauce first, then fried until almost all the liquid is gone, so it is served as a side or with rice and parotta.
Can I use a pressure cooker?
Yes. Cook the beef with the sauce under pressure for 25 to 30 minutes, then do the dry frying as in the recipe.
Is it nut free if it contains coconut?
Yes, it has no peanuts or tree nuts. Coconut is not a tree nut in most allergy guidance, but if you have a nut allergy follow the advice of your own allergy specialist.
More made with curry base sauce (onion and tomato)
Sabzi Kofta Curry (Vegetable Dumpling Curry)
GFDFEFMeen Moilee (Kerala Fish Moilee)
GFDFEFMushroom Matar Masala (Mushroom and Pea Curry)
GFDFEFFish Pakora with Curry Sauce Dip
DFNFHPSee every dish made with curry base sauce (onion and tomato)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.