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Beef coconut fry

Nimmy Paul from Coconut Coast
Keralan home-cook Nimmy Paul cooks a hearty beef and coconut casserole flecked with curry leaves and softened shallots

Beef coconut fry

Method

1. First make the spice-mix: place the dry red chillies, coriander seeds, turmeric powder, cinnamon stick, peppercorns and cloves in an electric grinder. Process until the spices have become a fine powder. You could also use a mortar and pestle for pounding the spices.

2. Place the beef in a large, heavy-bottomed saucepan and add the coconut, onions, ginger, garlic, curry leaves, chillies and coconut oil. Mix well, cover the pan and simmer on the hob for about two hours until the beef is tender.

3. For finishing: heat the coconut oil in a frying pan and tip in the onions and curry leaves. Fry for about 5 minutes without colouring the onions.

4. Add the shallots and curry leaves to the cooked beef and fry until almost all the liquid has evaporated.

Cooks Notes:
Instead of fresh coconut, you could use desiccated.

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Serves: 5

Prep: 20 min
Cook: 2 hrs, 20 minutes

Ingredients
3 dried red chillies
2 tsp Coriander seeds
1 tsp ground turmeric
3 cm cinnamon stick
1/2 tsp Black peppercorns
3 Cloves
750g stewing steak, cut into 3 cm cubes
1 Coconut, flesh cut into shreds
2 Onions, sliced
3 cm piece of root ginger, shredded
3 fat garlic cloves
15 curry leaves
3 green chillies, shredded
50ml coconut oil