Skip to main content


Today, I would like to share spicy Kerala style Beef Curry through this article. I need not to explain the taste of Beef dishes because everybody knows about it. We can make spicy Beef Curry in different methods and ingredients. South Indian non-vegetarian dishes are very spicy and I also like spicy dishes. Kerala Style dishes are very tasty and it is very famous in everywhere. We can't forget its taste once we tasted it. You can use this Beef Curry with anything which you like. It has the mixed taste of masala and it is looking very attractive. 

Preparation Time - 15 Minutes
Cooking Time - 30 Minutes


Beef - 500 gm
Chopped Ginger - 1 teaspoon
Chopped Garlic - 1 teaspoon
Onion - 2
Turmeric powder - 1/2 teaspoon
Red Chilli Powder - 1 teaspoon
Coriander Powder - 2 teaspoon
Black Pepper Powder - 1 teaspoon
Fennel Seeds Powder - 1/2 teaspoon
Garam Masala Powder - 1/2 teaspoon
Grated Coconut - 1/2 cup
Coconut Milk - 1/2 Cup
Coconut Slices - 1/4 Cup
Lime Juice - 1 teaspoon
Coconut Oil - 1 teaspoon
Mustard Seeds - 1 teaspoon
Curry Leaves - 2 Sprigs
Salt - To Taste
Water - As required to cooking.

  • Cut Beef as small pieces and wash it well for 2 or 3 times and keep it aside.
  • Remove the peel of Onion and wash it well and slice it thin and lengthy.
  • Put grated coconut in a grinder and pour a little water and make it thick paste and keep it aside.
  • Slice coconut as thin and lengthy pieces and keep it aside.
  • Heat a pan and heat Coconut Oil and splutter Mustard Seeds.
  • To this add chopped Ginger and chopped Garlic and fry it.
  • Then add Curry Leaves, sliced Onion and salt and saute it well until brown colour.
  • Turn down the fire and add Turmeric powder, Red chilli powder, Coriander powder and black pepper powder and saute it well until remove the raw taste.
  • To this add Coconut paste and mix well.
  • Then add Beef pieces, Coconut slices, Lime juice and salt and saute it well for 5 minutes.
  • Pour water to this as required and mix well.
  • Transfer it in a pressure cooker and cover the cooker with lid and cook it well under medium flame and turn off the fire and leave it for sometimes to release pressure completely.
  • Then open the pressure cooker and add coconut milk and mix well.
  • Then add Fennel seeds powder and Garam masala powder when it starts to boil and mix well.
  • Turn off the fire and put it in a serving bowl and serve it hotly.
  • Its taste will increase if we marinate Beef pieces with lime Juice, Salt and Masala Powders for 30 minutes and also softness of Beef will increase.
  • To get fine Brown colour roast grated coconut before paste it.
  • To get a variety taste fry sliced coconut and add to this dish.
  • You can change the quantity of masala powders based on your choice and taste. 
Spicy Kerala Beef Curry


Popular posts from this blog


Fish molly is also known as fish stew. It has different name in different places. We can write it as fish molee. It is completely a traditional tasty curry. I can say that it is entirely different from other fish curries because its colour and method of preparation is completely different from others. It can make it by using any type of fishes. Better to make it with king fish but here I have used Mackerel fish because I couldn't get king fish. Usually we are making spicy red colour fish curry in houses and hotels. Keralites can't eat rice without fish curries or dishes because fishes are the main side dish of their daily day life. It will be available in some standard hotels and it has a royal effect. It will be a special and variety item to everyone. Its tasty is very nice and different from other fish curries. We need not to add chilli powder to make this and also we need to fry the fish before making this curry. Mainly it is preparing by Christians or in Christian houses.…


Preparation Time - 10 Minutes
Cooking Time - 25 Minutes


Red Cowpeas - 1 Cup
Onion - 1
Green Chilli - 1
Turmeric Powder - 1/2 teaspoon
Red Chilli Powder - 1/2 teaspoon
Black Pepper Powder - 1/2 teaspoon
Coconut Milk - 1/2 Cup
Coconut Oil - 1 teaspoon
Mustard Seeds - 1 teaspoon
Chopped Shallots - 1 teaspoon
Curry Leaves - 2 Sprigs
Salt - To Taste
Water - As required for cooking


Sock Red Cowpeas in Water overnight and wash it well next day.Peel the skin of Onion and wash well and chop it.Wash Green Chilli and slice it thin and lengthy.Take a pan and put Red Cowpeas, chopped Onion, sliced Green Chilli, some Curry Leaves, Salt and enough Water to cooking and cover it and cook well.Heat a small pan and heat Coconut Oil and splutter Mustard seeds in it.Then add chopped Shallots and Curry Leaves and fry well.Turn down the fire and add Turmeric Powder, Red Chilli Powder and Black Pepper Powder and saute well until remove raw smell.Add cooked Red Cowpeas into this and mix well.…


Fish Fry is the mouth- watering dish for everybody especially South Indians. it became the part of their life and they can't imagine eating Rice for lunch without fish. I have seen so many people those who are addicted with fish dishes so it is highly demanded items in everywhere. They are not at all thinking about the price of these fish dishes. It is using on daily basis and it will be available on market at any season and cost will change based on season and fishes. Here, I am going to share the method of preparation of fish fry which is made by Pink Perch and it is also known as Kilimeen in Kerala. Its main attraction is its colour and it is having light Pink colour. So many people like this fish very much and its cost is less comparing other fishes in market. It is the favourite fish item for children.
Pink Perch is one of the famous fish and looks very attractive, beautiful and also it is very tasty fish. This fish will be very good to fry and it is used as the side dish wi…