Beef Peralan (Kerala Style Beef Roast)
That being said, this time around, I had a clear vision of what I desired. I craved a red-colored beef curry (usually opting for blackish/brownish beef curries), insisted on incorporating tomatoes into the masala (an uncommon choice with beef for me), and yearned for the beef to be thoroughly coated in the masala—essentially, a desire for a well-spiced infusion.I understand it might sound akin to a child expressing a preference for purple-colored food today, which might not seem entirely rational. Yet, all my requirements aligned with the standard elements of Kerala cooking, nothing novel or extravagant. Nevertheless, having such precision in my culinary preferences is an entirely novel concept for me.
Ingredients
- 1/2 kg Beef (Measured after cleaning, cut into bite size pieces)
For Marination:
- 4 Small / Pearl onion (sliced)
- 1.5 tsp Chopped garlic
- 1 tsp Chopped ginger
- 1 Green chilli (slit lengthwise)
- 1 tsp Chilli powder
- 1.5 tsp Coriander powder
- 1/4 tsp Turmeric powder
- 1/4 tsp Garam masala
- 1/4 - 1/2 tsp Pepper powder
- 1/2 tbsp Vinegar
To Grind:
- 1 tbsp Kashmiri Chilli powder
- 1.5 - 2 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1/4 tsp Pepper powder
- 1/4 tsp Fennel seeds
- 2 tsp each Chopped ginger & garlic
For Masala:
- 2 medium Onion (sliced)
- 1 medium tomato (sliced)
- 1/4 - 1/3 cup Coconut slices (thengakothu)
- Curry leaves
- Salt
- Coconut oil (1-2 tbsp)
- For Tempering
- 4-5 Small / Pearl onion (sliced)
- 1/2 tsp Mustard seeds
- 2 Dry red chilli
- Curry leaves
Instructions
- Marinate cleaned beef with ingredients listed under marination (pearl onion - vinegar) and salt. Keep it aside for 15 mins.
- Pressure cook the marinated beef along with 1.5 cups water, till it's done. Cook on full flame till the first whistle comes. Reduce to low - medium flame and cook for another 10-12 whistles. The cooking time may vary depending on the beef used.
- Grind together ingredients listed under "to grind" along with 2-3 tbsp water to a smooth paste.
- Heat oil in a deep and wide pan. Add sliced onions and cook till it becomes golden brown.
- Add ground paste along with coconut slices. Cook for 3-4 mins on low flame, till the raw smell goes and oil starts appearing. Add 1-2 tbsp water to bring together the masala.
- Add sliced tomato and cook till it becomes soft. Add 1-2 tbsp water to the masala and mix well.
- Add cooked beef along with the stock (cooking water). Mix well and bring it to boil. Reduce flame to lowest and continue cooking till the gravy is reduced and beef pieces are coated well with masala.
- Heat oil in a small pan and crackle mustard seeds. Add sliced pearl onion, curry leaves and dried red chilli. Fry till the onion becomes golden brown. Add this to the beef and mix well. Let the curry rest for 25-30 mins, for the flavour to settle in.
Notes
If you want the curry to have gravy, adjust the cooking time accordingly.
Though I haven't tried, I think you can use Mutton instead of beef for the same recipe.
Tried this recipe?Let us know how it was!