Ever caught a whiff of delicious aroma while leisurely strolling past the stores or road side food vendors? Well, it’s an ongoing scenario in India. Very tempting for me were the spicy corns, chaats and their ridiculously delicious beef fry or beef curry with porotta.
The glorifying combination of soft and tender bite size dry beef pieces cooked in rich spices and finished with dry coconut flakes and curry leaves and layered flat bread or with Kerala porotta would definitely make one indulge in the whole thing.
A reminiscent of simple beef fry I prepared in the pressure cooker and then finished with fried dry coconut flakes, garlic and curry leaves and extra spices to enhance the flavor is the easiest version of dry beef fry so far.
A] Beef – 1 kg, cleaned & cubed
Yellow onion – 1 large, sliced
Green chilies – 2, sliced vertically
Fresh ginger – 2 tablespoon, sliced or crushed
Fresh garlic – 2 tablespoon, sliced or crushed
Lime juice – 1 tablespoon
Chili powder – 1 tablespoon
Coriander powder – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Garam masala – 1 tablespoon
Salt to taste
B] Oil – 2 tablespoon
Dry coconut pieces or copra – 1/4 cup
Curry leaves – 1 sprig
Dry red chilies – 2
Garlic – 1 tablespoon, crushed
In a pressure cooker, cook all the ingredients listed in ‘A’ without adding any water to it till it’s done. Remove any excess amount of water and you could use it to prepare for extra gravies.
Heat oil in another pan and add dry chilies and dry coconut flakes or copra pieces. Saute until it’s aromatic and add curry leaves and garlic. Saute for few seconds and add the cooked beef to it. Mix everything well and fry until it’s dry and sort of dark brown in color.
Sprinkle extra teaspoon of garam masala would do the ruse to enhance the flavor.