Equipment
Ingredients
beef marinade
- 450 g beef, cut into 3.8cm (1.5 inch) strips
- 18 g garlic, minced
- 8 g ginger, minced
- 3 g chili powder
- 3 g salt
tamarind mixture
- 11 ml tamarind concentrate
- 45 ml water, boiling
cooking base
- 45 ml coconut oil
- 1 g mustard seeds
- 5 curry leaves, fresh
- 300 g red onion, finely chopped
- 2 green chilies, seeded and finely chopped
- 45 ml whole milk yogurt
spices and garnish
- 14 g garam masala
- 6 g ground coriander
- 1 g turmeric
- 1 g black pepper
- 3 g salt
- 5 g cilantro, freshly chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 748 kcal
- Protein
- 15 g
- Carbohydrates
- 15 g
- Fat
- 70 g
- Fiber
- 4 g
- Sugar
- 5 g
- Sodium
- 662 mg
- Saturated Fat
- 35 g
- Trans Fat
- 3 g
- Monounsaturated Fat
- 25 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 76 mg
- Potassium
- 314 mg
- Calcium
- 68 mg
- Iron
- 2.1 mg
- Magnesium
- 23 mg
- Phosphorus
- 57 mg
- Zinc
- 0.7 mg
- Vitamin A
- 82 mcg
- Vitamin C
- 14 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 0.4 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.06 mg
- Niacin
- 0.4 mg
- Folate
- 17 mcg
- Water
- 137 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a medium bowl, combine the minced garlic, minced ginger, chili powder, and 3g of salt. Rub the paste into the beef strips and marinate for 20 minutes.
In a small bowl, stir the tamarind concentrate into the boiling water until fully dissolved.
Heat 30ml of coconut oil in a large skillet over medium heat. Add the mustard seeds and curry leaves, cooking for 1 minute until the seeds pop and leaves become fragrant.
Add the chopped red onions and green chilies to the skillet. Sauté for 5 minutes until the onions soften.
Stir in the garam masala, coriander, turmeric, black pepper, and 3g of salt. Cook for 5 minutes, stirring occasionally to prevent burning.
Reduce the heat to low. Stir in the tamarind water and yogurt. Simmer for 3 to 5 minutes until the liquid has mostly evaporated and formed a thick paste.
In a separate skillet, heat the remaining 15ml of coconut oil over high heat. Add beef in a single layer and sear for 30 seconds per side until browned.
Transfer the seared beef to the onion mixture. Simmer for 3 to 5 minutes, stirring occasionally, until the beef reaches an internal temperature of 63°C (145°F) for medium-rare or 71°C (160°F) for medium. Remove curry leaves and garnish with cilantro.
Chef's Notes
- For the most tender beef, choose cuts like sirloin or tenderloin and ensure you cut against the grain.
- Don't overcrowd the pan when searing the beef. Cook in batches if necessary to achieve a good sear, which adds depth of flavor.
- Adjust the chili powder and fresh green chilies to your preferred spice level. Remember that the heat can intensify as the dish cooks.
- The tamarind and yogurt combination creates a unique tangy and creamy sauce. Ensure the yogurt is added on low heat to prevent curdling.
- Fresh curry leaves are essential for authentic flavor; if you can't find them, you can omit them, but the aroma will be different.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Texture of yogurt-based sauce may change slightly upon thawing.
Reheating: Reheat gently in a skillet over medium-low heat with a splash of water.
Troubleshooting
Yogurt curdles or separates
Cause: Heat was too high when yogurt was added
Fix: Vigorously whisk the sauce to emulsify, though texture may remain slightly grainy
Prevention: Ensure heat is reduced to low and yogurt is at room temperature before adding
Beef is tough or rubbery
Cause: Beef was boiled in liquid rather than seared, or overcooked
Fix: Cannot be fixed
Prevention: Ensure the second skillet is very hot before adding beef; sear quickly in small batches
Cultural Context
Kerala Beef Fry, also known as 'Nadan Beef Fry', is a popular dish from the South Indian state of Kerala. It's a staple in homes and restaurants, often enjoyed as a side dish with rice, appam, or parotta, and is particularly popular during festive occasions and family gatherings.
