# ബീഫ് കറി | Beef Curry - Kerala Style Recipe

An all time favourite Kerala style recipe to accompany Rice, Chappathi, Roti, Appam, Idiyappam, Parotta and what not!

- Servings: 6 servings
- Cuisine: Indian
- Category: Drink
- Language: en

## Ingredients

- 1 kg Beef
- 1 tbsp Coriander Powder
- 3 tbsp Coriander Powder
- 0.5 tbsp Chilli Powder
- 0.5 tbsp Chilli Powder
- 0.5 tsp Turmeric Powder
- 1 tsp Garam Masala
- 1.5 tsp Garam Masala
- 2 tsp Meat Masala
- 3 tsp Meat Masala
- 1 inch piece Ginger
- 1 inch piece Ginger
- 6 cloves Garlic
- 6 cloves Garlic
- 2 Nos Green Chilli
- 1.5 tsp Salt
- 1 tsp Salt
- 1 tsp Lime Juice
- 0.75 cup Water
- 3 tbsp Coconut Oil
- 25 Nos Shallots
- 3 sprigs Curry Leaves
- 0.75 tbsp Crushed Pepper

## Instructions

1. Take 1 kg of washed and cleaned Beef pieces in a pressure cooker.
2. Add 1 tablespoon of Coriander Powder, ½ tablespoon of Chilli Powder, ½ teaspoon of Turmeric Powder, and 1 teaspoon of Homemade Garam Masala (or 2 teaspoon of Meat Masala) to the beef.
3. Add 1 inch long piece of chopped Ginger, 6 cloves of chopped Garlic, 2 chopped Green Chillies, 1½ teaspoon of Salt, and 1 teaspoon of Lime Juice.
4. Mix and combine these ingredients well.
5. Add ¾ cup of Water.
6. Close the pressure cooker and turn on the stove.
7. Cook on a high flame until the first whistle, then for the next 3-4 whistles, cook on a low flame.
8. In a Pan/Kadai, heat 3 tablespoon of Cooking Oil.
9. Add 1 inch long piece of chopped Ginger and 6 cloves of chopped Garlic.
10. Sauté quickly for 5 seconds.
11. Add 1 cup of sliced Shallots (around 25 Shallots).
12. Add 1 teaspoon of Salt.
13. Sauté them well until they turn golden brown in colour, maintaining a medium flame.
14. Turn down the flame to the lowest.
15. Add 3 tablespoon of Coriander Powder, ½ tablespoon of Chilli Powder, and 1½ teaspoon of Homemade Garam Masala (or 1 tablespoon of Meat Masala).
16. Sauté for 30 seconds to subside the raw flavour, maintaining a low flame.
17. Now, add the cooked Beef along with the Water into this.
18. Mix and combine them well.
19. Add 3 sprigs of Curry Leaves.
20. Mix and combine well again.
21. Cover and cook for 3 more minutes, maintaining a low flame.
22. After 3 minutes, open and add ¾ tablespoon of Crushed Pepper.
23. Combine them well and turn off the flame.
24. You may now add Coconut Milk also to increase the gravy, adding it right before turning off the flame and not boiling after its addition.

## Equipment

- pressure cooker
- pan
- kadai

## Tips

- For more gravy, add hot water or coconut milk. If not adding water, you'll get a semi-gravy curry.
- Coconut milk should be added right before turning off the flame; do not boil after adding it.

## Source

- Original video: https://youtu.be/TAzGfMkU0K0?si=23lk49_8LyLETTKW
- Recipe page: https://www.cliprecipe.com/recipe/2e1106c6-04ed-46dd-8f08-dd9c7be815ed
- Extracted: 2026-06-07

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt