Beef Curry (Kerala Style)

This is my first post this year. And the last time I posted was over six months ago. A lot has happened in those six months. Phew! I did move cities. And in the new city - Cebu, I moved twice. So there has been a lot going on. Including a month and a half in Mumbai. :-) So last year was a lot of travelling, hopefully this year we will travel for leisure. Well that is one of my goals anyway. To travel and explore Philippines. It is a beautiful country with gorgeous beaches, awesome food choices and friendly people. What more could a traveler ask for. So here's hoping that I make my goal a reality. And let's say amen to that.

Now coming back to the recipe below, which by the way has no connection whatsoever to my ramblings above, is one of my all time favorites. Of all the recipes that have been sitting in my drafts for ages, I was surprised to see this one, wondering why its hasn't been posted yet. This dish makes a fairly regular appearance in my elder sister's (Anita) home. And obviously if I am visiting is a part of the menu for one of the meals. Anita learnt this recipe from her elder sister-in-law Leena chechi many moons ago. What I particularly like about this preparation is the number of spices that come together to create this delightful spicy curry. As always, please use the number of chillies, cinnamon and peppercorns as per your spice tolerance. You may also use your discretion in using ginger and garlic. This dish is fiery hot if prepared with the exact measurements given below. Enjoy!

Ingredients:

1. Beef - 1 kg (cubed into 1 inch pieces)
2. Oil - 3 -4 tbsp (as required)
3. Mustard seeds - 2 tsp
4. Curry leaves - 3 sprigs (roughly 25 leaves)
5. Onions - 3 big sized (roughly chopped)
6. Green chilly - 4 nos ( roughly chopped)
7. Garlic - 25 flakes (finely chopped)
8. Ginger - 2 and 1/2 inch piece (finely chopped)
9. Red Chilly powder - 1and 1/2 tsp
10. Turmeric powder - 1 tsp
11. Coriander powder - 2 and 1/2 tbsp
12. Bay leaves - 3 nos
13. Vinegar - 1 and 1/2 tbsp
14. Methi (fenugreek) seeds - 1/4 tsp (roasted and ground)
15. Coconut - 1 and 1/2 cup (thinly sliced into 1/2 inch bits)

Spice Mix coarsely ground:

1. Cinnamon - 7 one inch sticks
2. Cloves - 6 nos
3. Cardamom - 6 nos
4. Cumin - 1 tsp
5. Aniseed (Saunf) - 1 tsp
6. Peppercorns - 10 nos

Method:

1. Wash and drain the meat. Apply salt and keep aside.
2. Heat oil in a pan, add mustard seeds, when they stop spluttering, add the curry leaves, onions and green chilies. Fry till the onion becomes brown.
3. Add the chopped ginger and garlic, and continue frying for another 2-3 minutes.
4. Add the ground spice mix, the powders, bay leaves, meat and vinegar. Mix well.
5. Cook till the meat is done. This should take about twenty to thirty minutes depending on how tender the meat is.
6. While the meat is cooking, fry the coconut bits in oil till they change the color. Add a pinch of turmeric powder to this. Keep this aside.
7. Dry roast the methi seeds and and powder it. You can use a rolling pin or a mortar and pestle to do this.
8. When the meat is cooked, adjust the consistency of the curry. It should ideally be a thick gravy. Add the fried coconut and methi powder. Mix well. Put off the flame after about two minutes.

This curry goes well with steamed rice, appams and dosas.