Kerala Beef Fry

Maria Jose Martin’s Kerala-style beef fry uses a freshly roasted spice mixture and two kinds of onion. Her selection here is beef, served with plain rice.

Fennel, whole black pepper, cardamom, cloves, cinnamon, star anise and cumin are dry-roasted until aromatic, cooled and ground. Part of the same mixture seasons the beef, with a further portion used in the pan.

The beef is marinated with the ground spices, turmeric, part of the coriander powder, sliced onion, ginger, garlic, green chili, coconut bits, salt and curry leaves. It is pressure-cooked with water, and its cooking liquid is retained.

Pearl onions and curry leaves are fried in coconut oil until the onions brown. More of the same ground spice mixture and the remaining coriander powder are added before the cooked beef and its stock return to the pan.

The mixture is brought to a boil and cooked on low, first covered and then uncovered, until the beef is dark and roasted. The author offers small additions of hot water to retain moisture and more of the same oil if needed.