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Beef Fry ( Kerala style)

When I think of my hometown Kerala, I think of its natural scenic beauty, it’s greenery, the backwaters and of course the food. The ultimate dish is Syrian beef fry loved by Malayalees and Non- Malayalees around the world. Beef fry and a Malayalee go hand in hand. Not surprising! Kerala is one state where you can relish and enjoy beef without anyone breathing down your neck and we mallus love our beef, there is just no substitute. Any day, the beef fry is preferred over the beef curry. It’s cooked with lots of love in every household- big or small.

In fact, this quintessential dish – the beef fry served with Kerala parathas is a crowd puller at the thattukada as well as a in a high end hotel, not to forget the local toddy shop.

Beef fryI’ve put up a simple recipe every newcomer can and should try out. Its simple and the end product – delicious and spicy . You could serve this with dosa and idli too, even appam . In fact, it is the ideal accompaniment to rice and kachimoru( spiced buttermilk). As always, happy to be sharing this recipe with all of you. Have been planning this post for a long, long time . Enjoy!


  • Beef cubes -1 kg
  • Turmeric powder -1 tsp
  • Meat masala powder -1 tbsp
  • Chilli powder-1 tsp
  • Ginger- garlic paste -2 tbsp
  • Salt to taste

To Fry:

  • Mustard seeds-1/4 tsp
  • Small onions -3/4 cup sliced fine
  • Small pieces of tender coconut -1/2 -3/4 cup
  • Dry red chillies -4-5
  • Meat masala powder -1 tsp
  • Coriander powder -1 tsp
  • Garam Masala powder -1 tsp
  • Pepper powder -1 tsp
  • Green chillies slit- 3-4
  • Curry leaves – a few
  • Coconut oil


  • Wash the beef cubes well.
  • In a pressure cooker, add the beef, turmeric powder, ginger garlic paste, meat masala powder, chilli powder and salt to taste. Mix well.
  • Add 1/2 cup of water and cook for 40 minutes on a sim flame AFTER the first whistle.
  • In a flat nonstick pan or kadai, add some coconut oil .
  • When hot add the mustard seeds, sliced small onions , small pieces of coconut, dry red chillies, slit green chillies and sauté till the small onions turn brown. The coconut pieces should not get too brown. Be careful.
  • To the small onion mixture add all the powders except pepper and curry leaves and fry well .
  • Add the cooked beef along with any gravy present and dry roast it on a low flame till brown. Occasionally stir to see the beef is evenly brown all over. Test for seasoning.
  • Just before removing the pan, add the pepper powder and transfer to a dish.
  • Garnish with curry leaves and serve with Kerala parathas.

Chefs tips:

  • The beef cubes should be small and without fat.
  • I always buy tender coconut, that is the coconut pulp inside should be easy to remove with a knife .
  • I use Eastern Meat masala powder for this dish in particular.
  • You could add ginger- garlic chopped too, however in most Indian kitchens you have a bottle of ginger – garlic paste always ready.
  • Dry roasting the beef takes time, so to avoid any sticking of the meat at the base I suggest you use a flat non stick pan.
  • Along with the golden brown fried small onions, It is the above step that determines the colour of the dish.
  • This dish serves 10-12.

Till my next post,



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