Beef Curry Thattukada Style

Travelling with my husband to India is always an adventure. Each trip brings me new experiences that most often have something or rather everything to do with food!

 One of my husband’s favourite things to do whenever we are in Kerala is to get the ‘Thattukada Parcel’. ‘Thattukadas’ are little roadside eateries or fast food outlets popular for their many appetizing dishes. From sinfully delicious porottas to the tasty fried rice, kappa and meen curry (Tapioca and Fish), spicy beef curry and fried snacks like wadas and banana fritters. The list can go on… but it’s literally all kinds of food that is affordable, wonderful and steeped in true local flavours.

 

After one such holiday back home, I tried my hand at bringing to life some of these Thattukada dishes. And like every dish I attempt for the first time, I carried out my own intense research and came up with this one for Thattukada Beef Curry. 

My husband loved it so much; he decided to make it himself. Hope you guys enjoy it, too!

You can also check out the video on my Youtube Channel at - @BeefCurryThattukadaStyle

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Ingredients:

Main:

3 tbsp coconut oil

500g boneless beef

25 small onions, sliced (shallot or sambar onions)

2 medium onions, sliced

1 small piece of ginger, crushed

5-6 cloves of garlic, crushed

1 sprig of curry leaves

A few dried red chillies

Salt to taste

Coriander leaves, chopped

 

Masala:

1 small piece of ginger

8 cloves of garlic

1 ½ tsp kashmiri chilli powder

1 tsp coriander powder

½ tsp turmeric powder

½ tsp pepper powder

3/4 tsp fennel seeds

2 small pieces of cinnamon

3 cloves of cardamom

5 cloves

2 bay leaves

 

  

Method:

 

For the Masala, place all the ingredients in a mixer and grind to a fine paste. To get a fine consistency add a little bit of water, but not too much as we don't want the masala to be too watery.

 

Heat the oil in a pan on medium heat and add the crushed garlic and ginger.  Sauté for about 2 minutes while stirring gently. Make sure not to burn the garlic or ginger because then it may give a bitter taste.

Now add the curry leaves, red chillies and sauté  for a minute or so.

Add all the onions and cook until they turn slightly brown. Do this on a medium to low flame. This step will take a bit of time, but please be patient and do it the long way or else you may end up burning the onions. Also, it tastes like a million times better when the flavours are infused this way.

Add the Masala and salt to taste and stir until all the ingredients are well blended. Add in some water... what I do is, I put the water into the container I made the masala in and pour that into the curry. This way I make sure not to waste any of that awesome masala!

Keep stirring and cook for a few minutes.

Now add the beef along with the prepared onion masala into a pressure cooker along with another ½ cup of water. Mix all the ingredients well.

Pressure-cook for about 5 to 8 whistles - This depends on the beef used and also on your pressure cooker itself. Different pressure cookers, cooke differently, so follow the instructions for your one.

After you've allowed the pressure to be released completely, remove the lid. If you feel the beef is still tough, pressure-cook for a little more.

If there is too much liquid once the beef is cooked, increase the flame and keep cooking the curry until the liquid reaches the desired consistency. Remember, the gravy for the perfect Thattukada Beef Curry must be thick and not watery!

At this time, you can also do a taste check for salt, spices, etc.

If you like, add a teaspoon of pepper powder, it will definitely enhance the flavour!

Garnish with some fresh coriander leaves before serving.

This dish goes well with just about anything - rice, rotis, chapatis, parathas... yum!

XOXO, Jovanka