Nadan Beef Curry (Kerala Coconut Beef Curry)
Tender chunks of braising beef slow cooked in a fragrant coconut sauce with black pepper, a Kerala favourite.
Made with South Indian coconut curry base and Ginger and garlic paste and Garam masala (homemade). Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 30
- LevelEasy
- Costabout £3.41 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
Heat the coconut oil in a large heavy pan over a medium high heat. Brown the beef in two batches for about 5 minutes each, then set aside.
10 min - 2
In the same pan cook the onions with a pinch of salt for 10 minutes until deep golden. Stir in the ginger garlic paste and cook for 1 minute.
11 min - 3
Add the tomatoes, black pepper and half of the garam masala. Cook for 5 minutes until they break down.
5 min - 4
Return the beef to the pan with the water. Cover and simmer on a low heat for 1 hour 15 minutes, until the beef is nearly tender.
75 min - 5
Stir in your ready made South Indian coconut curry base (see the base recipe). Simmer uncovered for 30 minutes more, until the beef is fork tender and the sauce is thick.
30 min - 6
Cook the basmati rice to the packet instructions. Stir the rest of the garam masala into the curry, taste for salt and serve.
Tips
- Add the coconut base only after the beef is nearly tender. Long boiling can split the sauce.
- Chuck, shin or featherblade all braise well. Trim large pieces of hard fat.
- Cook it a day ahead. The flavour improves overnight.
Storing and freezing
Cool within 1 to 2 hours. Keeps for 3 days in the fridge or 3 months in the freezer. Thaw in the fridge overnight and reheat until steaming hot all the way through.
Questions
Can I use a slow cooker?
Yes. Brown the beef and onions, then cook everything except the coconut base on low for 7 hours. Add the base for the last hour with the lid off.
Can I use lamb instead of beef?
Yes. Use diced lamb shoulder and cook for about 1 hour 30 minutes in total.
How do I thicken the sauce?
Simmer uncovered until it reduces. Mashing a few pieces of beef into the sauce also helps.
More made with south indian coconut curry base
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.