Kerala beef fry
Slow cooked beef tossed in black pepper and fennel, with crisp coconut and curry leaves, a Kerala favourite.
- Time1 hr 45
- LevelMedium
- Costabout £3.30 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
Mix the beef with the turmeric, chilli, coriander, fennel, pepper, salt, ginger and garlic.
- 2
Put in a heavy pan with the water, cover and simmer on a low heat for 1 hour 15 minutes until the beef is very tender and the liquid has mostly gone.
75 min - 3
Heat the oil in a wide pan. Fry the coconut slices for 2 minutes until golden and crisp, then lift out.
2 min - 4
Add the onion and curry leaves to the same pan and cook for 8 minutes until deep golden.
8 min - 5
Add the cooked beef and fry for 8 minutes, stirring, until dark and dry and coated in the spices.
8 min - 6
Stir in the garam masala and crisp coconut and serve with parotta, rice or appam.
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.