Kerala Beef Curry, or Erachi Ishtoo, is a culinary masterpiece that embodies the rich and vibrant flavors of Kerala, a state on India's southern coast. This aromatic and deeply satisfying dish is a testament to the region's unique blend of spices, creating a symphony of tastes that will tantalize your taste buds. The tender, slow-cooked beef is infused with the warmth of ginger, garlic, and chilies, complemented by the fragrant notes of cardamom, cloves, and cinnamon. This isn't just a curry; it's an experience, a journey for your palate.
The key to achieving the authentic Kerala flavor lies in the careful selection and precise blending of spices. This recipe will guide you through each step, ensuring you recreate the magic of this iconic dish in your own kitchen. Ready to embark on this flavorful adventure? Let's dive into the detailed step-by-step instructions below.
Tools Needed
- Pressure cooker
- Blender/Grinder
- Knife
- Pan
Ingredients
- Coriander seeds: 3 tbsp
- Whole peppercorns: 1 1/2 tsp
- Cinnamon stick: 1
- Cardamom: 4
- Star anise: 1
- Mace: small strand
- Cloves: 5
- Angelica: 1 1/2 tbsp
- Jeera (cumin seeds): 1/4 tsp
- Ginger: 1/2 inch
- Garlic cloves: 16
- Curry leaves: 1 sprig
- Kashmiri chili powder: 1 1/2 tbsp
- Turmeric powder: 1/2 tsp
- Coriander powder: 1 1/2 tbsp (or whole coriander seeds)
- Beef: 750 grams
- Coconut oil: 2 tbsp
- Onions: 2 medium
- Green chilies: 2
- Salt: 1 1/2 tsp total (1 tsp + 1/2 tsp)
- Tomatoes: 2 chopped
- Water: 1 1/2 cups
- Vinegar: 1 tsp
- Mustard seeds or cardamom: 1 tsp
- Shallots: 2
- Kashmiri chilies: 2 whole
Step-by-Step Instructions
Step 1. Preparing the Spice Base
- Lightly roast whole spices (coriander seeds, peppercorns, cinnamon, cardamom, star anise, mace, cloves, angelica, and jeera) on low flame. Let cool.
- Grind the roasted spices with ginger, garlic, curry leaves, Kashmiri chili powder, turmeric powder, and coriander powder (or whole seeds) into a fine paste using a little water.
Step 2. Building the Curry
- Heat coconut oil in a pressure cooker. Add sliced onions and slit green chilies. Sauté until light pink.
- Add salt and continue sautéing until onions turn light brown.
- Add the ground masala and roast on low flame for 2 minutes. Then add chopped tomatoes and mix well.
- Add water and sauté until oil starts to separate from the masala.
- Add beef and salt, mix well.
- Add curry leaves and water. Cover the cooker and cook on simmer for 20 minutes after the first whistle.
Step 3. Finishing Touches
- Allow pressure to release naturally. Heat the curry again, and simmer.
- Add vinegar and mix well.
- In a separate pan, heat coconut oil. Add mustard seeds/cardamom, shallots, curry leaves, and broken Kashmiri chilies. Sauté until shallots are brown.
- Pour this tempering over the simmering beef curry and mix.
Step 4. Serving
- Serve hot.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Adjust chili powder to your preference.
- If using ordinary chili powder instead of Kashmiri chili powder, use half the amount.
- The beef cooking time may vary depending on the cut of beef. A pressure cooker is recommended for faster cooking.
Nutrition
- Calories: 600
- Fat: 40g
- Carbs: 20g
- Protein: 50g
FAQs
1. Can I use other cuts of beef for this Kerala Beef Curry?
Yes, but tougher cuts like chuck or brisket work best as they benefit most from the slow cooking process. Tender cuts might become overly soft.
2. How can I make this curry less spicy?
Reduce the amount of green chilies used, or omit them entirely. You can also adjust the amount of chili powder to your preference.
This Kerala Beef Curry recipe is a testament to the magic of simple ingredients expertly combined. Enjoy the rich, aromatic flavors and the satisfying tenderness of the beef – a true taste of Kerala. Serve it with rice, appam, or puttu for a complete and authentic Kerala dining experience.