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Keralan beef curry served in a karahi with fresh coriander and naan bread.
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Keralan (Nadan) Beef Curry

Beef is not the first ingredient that many people think of when they think of Indian food. But it is not all that unusual; this is my take on a Keralan (nadan) beef curry, it's a moderately spicy recipe that sings with flavours like fennel, curry leaves and black pepper and it is delicious!
Course Main Course
Cuisine Anglo Indian
Keyword beef curry, indian beef curry, keralan beef curry, nadan beef curry
Prep Time 20 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 40 minutes
Servings 2 Servings
Calories 797kcal
Author Brian Jones

Ingredients

  • 400 g Braising Steak 14oz
  • 1 tablespoon Kashmiri Chilli Powder
  • 1 tablespoon Coriander Powder
  • 1 teaspoon Black Pepper Freshly Ground
  • 1 teaspoon Garam Masala
  • ¼ teaspoon Turmeric
  • ½ teaspoon Salt
  • 1 Medium Onion 150g
  • 35 g Ginger 1 thumb sized piece
  • 4 Garlic Cloves
  • 2 Medium Tomatoes 200g
  • 3 Green Chillies
  • 1 teaspoon Fennel Seeds
  • 1 teaspoon Mustard Seeds
  • 12-18 Curry Leaves
  • 4 tablespoon Coconut Flakes 25g
  • ½ tablespoon White Vinegar
  • 3 tablespoon Coconut Oil
  • 500 ml Water 2 Cups
  • 1 Handful Fresh Coriander (to garnish)

Instructions

  • Cut the beef into bite-sized pieces and place them in a bowl.
  • Sprinkle the chilli powder, coriander powder, black pepper, garam masala, turmeric and salt over the beef, mix and set aside.
    Keralan Beef Curry Process shot 1 of 8
  • Cut the onion in half, peel it and then slice it into thin half-moon shapes.
  • Peel and grate the ginger.
  • Peel and mash the garlic cloves into a paste.
    • A pinch of salt helps with this process.
  • Roughly chop the tomatoes.
  • Slit the green chillies in half lengthways, leaving the stem in place to hold the two halves together.
  • Grind the fennel seeds in a pestle and mortar
  • Heat a 20cm or 8" saucepan over a medium heat and add the oil. When it is hot toss in the fennel seeds, mustard seeds, curry leaves and coconut flakes; cook for 1 minute, stirring all of the time.
    Keralan Beef Curry Process shot 2 of 8
  • Add the onions and cook for 4-5 minutes, stirring regularly.
    Keralan Beef Curry Process shot 3 of 8
  • Add the chopped tomatoes, garlic, ginger and green chillies and cook until the tomatoes begin to soften, stirring regularly.
    Keralan Beef Curry Process shot 4 of 8
    • This will take 5-7 minutes.
  • Remove the beef from the spices, tapping off any excess, and add the spice mix to the onion and tomatoes and cook for 1 minute.
    Keralan Beef Curry Process shot 5 of 8
  • Pour in the water and vinegar, then bring the mix to a boil.
    Keralan Beef Curry Process shot 6 of 8
  • Throw in the spiced beef, stir, reduce the heat to very low, and simmer gently for 2 hours.
    Keralan Beef Curry Process shot 7 of 8
    • Keep an eye on the curry for the last 20-30 minutes; it should have thickened up, and you want to stir it every 10 minutes or so to prevent it from sticking to the base of the pan.
  • Serve with lots of fresh coriander.
    Keralan Beef Curry Process shot 8 of 8

Video

Nutrition

Serving: 1 | Calories: 797kcal | Carbohydrates: 28g | Protein: 43g | Fat: 61g | Saturated Fat: 37g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 136mg | Sodium: 2202mg | Potassium: 1363mg | Fiber: 10g | Sugar: 9g | Vitamin A: 2606IU | Vitamin C: 153mg | Calcium: 152mg | Iron: 7mg
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