Beef Curry (Kerala or Nadan Beef Curry)

southindian-kerala-nadanbeefcurry Kerala Beef Curry is spicy and creamy coconut stew from Southern India. Also known as Nadan Beef Curry, the dish is often prepared as a special Sunday stew by home cooks or sold at thattukada street food stalls. Kerala is one of the few states in India where you can find beef on restaurant menus as it is a former Portuguese colony. This recipe features simple and affordable ingredients like stewing beef, garlic, onion, curry leaves, chili, ginger, turmeric, coriander, tomatoes, coconut milk, and fragrant garam masala. Serve Nadan Beef Curry with steamed rice, appam, parotta, puttu or chapati.

¼ cup coconut oil
4 cups Spanish onion, finely chopped
1½ tsp. sea salt
2 Tbsp. ginger, minced
2 Tbsp. garlic, minced
3 green chiles
20 curry leaves
1 Tbsp. ground turmeric
1 Tbsp. red chili Powder
¼ cup ground coriander
½ tsp. black pepper, freshly cracked
2 large tomatoes chopped
2 lb stewing beef (chuck), cut into ½" cubes
1 cup coconut Milk
1 tsp. Garam Masala

Garnish:
curry leaves

Heat oil in a heavy-bottomed frying pan over medium heat. Add onions and ½ tsp. salt and sauté for 7 minutes, until softened and translucent. Add minced ginger and garlic, chiles, and curry leaves and cook for another 3 minutes.

Stir in turmeric, chili powder, coriander, and pepper and sauté for 2 minutes. Increase heat to high. Add tomatoes, mix well, and cook for 2 minutes. Add beef and the remaining 1 tsp. salt and stir for 3 minutes, until beef is well coated.

Pour in 1½ cups water and bring to a boil, then reduce heat to medium-low. Cover and simmer for 30 minutes, or until beef is tender.
Pour in coconut milk and bring to a boil. Reduce heat and simmer for 2-3 minutes. Remove from heat.

Sprinkle garam masala and scatter curry leaves on top and serve with chapatis, parathas and steamed rice.

Makes 6 servings.