Kerala Pepper Beef Fry with Coconut Slivers and Curry Leaves

By Sprig Originals ✓ · cooked up in Sprig

Cubes of beef chuck are slow-simmered with black pepper, fennel and coriander until fork-tender, then hard-fried in coconut oil with shallots, fresh curry leaves and toasted coconut slivers until every piece wears a dark, peppery crust. A skillet of mustard-seed coconut cauliflower rice soaks up the spice without a grain of starch in sight.

Ingredients

• 2 lb boneless beef chuck, cut into 1-inch cubes
• 1 tbsp ginger-garlic paste (or 1 tbsp each minced ginger and garlic)
• 2 tsp coarsely ground black pepper
• 2 tsp ground coriander
• 1 tsp ground fennel
• 3/4 tsp ground turmeric
• 1 tsp Kashmiri chili powder
• 1 1/2 tsp kosher salt
• 3/4 cup water

• 3 tbsp coconut oil
• 1/3 cup fresh or frozen coconut, cut into thin slivers
• 6 oz shallots, thinly sliced
• 2 sprigs fresh curry leaves (about 25 leaves)
• 2 green chiles, slit lengthwise
• 1 1/2 tsp cracked black pepper, for finishing
• 1/2 tsp garam masala
• 1 tbsp lemon juice
• 2 tbsp chopped fresh cilantro

• 1 lb riced cauliflower
• 1 tbsp coconut oil
• 1 tsp black mustard seeds
• 10 fresh curry leaves
• 3 tbsp unsweetened shredded coconut
• 3/4 tsp kosher salt

Instructions

1. Pat the beef cubes dry and put them in a heavy 4- to 5-quart pot. Add the ginger-garlic paste, 2 tsp coarse black pepper, coriander, fennel, turmeric, chili powder, salt and water. Toss with your hands until every cube is coated.
2. Bring to a simmer over medium-high heat, then cover, drop the heat to low, and cook at a bare bubble for 75 to 90 minutes, stirring every 20 minutes, until a cube crushes easily against the side of the pot. Add a splash of water any time the pan threatens to go dry.
3. Uncover, raise the heat to medium, and cook 6 to 10 minutes more, stirring, until the liquid reduces to a thick masala clinging to the meat. Set aside off the heat.
4. Heat the 3 tbsp coconut oil in a large cast-iron or heavy nonstick skillet over medium heat. Add the coconut slivers and fry 2 to 3 minutes, stirring constantly, until golden at the edges; scoop them onto a plate with a slotted spoon.
5. Add the sliced shallots to the same oil with a pinch of salt and cook 8 to 10 minutes over medium heat, stirring often, until deep brown and sweet. Stir in the curry leaves and green chiles and fry 30 seconds, until the leaves crackle.
6. Add the simmered beef and all its masala to the skillet. Raise the heat to medium-high and fry 12 to 15 minutes, scraping and turning the meat every couple of minutes, until the pieces are dry-looking, browned and crusted in spots and the pan is nearly free of liquid.
7. Sprinkle in the finishing cracked pepper and garam masala and fry 1 minute more. Kill the heat, return the toasted coconut slivers, and stir in the lemon juice and cilantro.
8. While the beef fries, make the cauliflower rice: heat 1 tbsp coconut oil in a second skillet over medium-high. Add the mustard seeds and cook 30 to 45 seconds until they pop, then add the curry leaves and shredded coconut and toast 1 minute until fragrant.
9. Add the riced cauliflower and salt. Cook 5 to 6 minutes, stirring only every minute or so, until the cauliflower is tender with a few toasted golden grains. Serve the pepper beef spooned over the cauliflower rice.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem