Kerala Beef Fry

Instructions

1. Prepare the beef
   In a pressure cooker, add the beef pieces with enough water to cover the meat. Add salt, 1/2 teaspoon turmeric powder, and pressure cook for 3-4 whistles or until the beef is tender but not fully cooked. Drain the water and keep the beef aside.
2. Prepare the spice mixture
   In a small bowl, mix together the coriander powder, red chili powder, remaining turmeric powder, garam masala, black pepper powder, and fennel powder with a little water to form a smooth paste.
3. Sauté the aromatics
   Heat coconut oil in a large, heavy-bottomed pan. Add sliced onions and sauté until they turn golden brown. Add the ginger-garlic paste and green chilies, and sauté for another 2-3 minutes until the raw smell disappears.
4. Cook the beef
   Add the spice paste to the pan and sauté for 2-3 minutes until the oil starts to separate. Add the cooked beef pieces and mix well to coat with the spices. Cook on medium heat for about 10 minutes, stirring occasionally.
5. Slow roast the beef
   Reduce the heat to low, add curry leaves, and continue to cook for another 30-40 minutes, stirring occasionally until the beef is well browned and the gravy has mostly dried up. If you prefer a drier fry, cook for an additional 5-10 minutes.
6. Add the finishing touches
   In the last 5 minutes of cooking, add the coconut slices (if using) and mix well. Adjust salt and pepper according to taste. The beef should be dark brown, well-coated with spices, and slightly crispy on the outside.