The South Indian Beef Fry Recipe You Won’t Be Able To Resist!
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Craving spicy Indian food that’s easy to make? Try this authentic South Indian beef fry recipe. You will be making this on repeat!
If you’re looking for a beef fry recipe packed with flavor, punch, and pizzazz, this is just what you’re looking for!
This has to be one of my husband’s favorite Indian beef fry recipes.
Uhm, and mine too!
When a Beef Fry Recipe brings in a wave of nostalgia!
As newlyweds, my husband and I would frequent all the local eateries in the lively South Indian university town we lived in.
After a long day at work, there was nothing more satisfying than to relax over a delicious spicy thali (- a platter holding a variety of delicious Indian delicacies),
or a spicy Indian beef fry packed in a warm paratha (a type of Indian bread).
An authentic South Indian Beef Fry recipe you can’t resist.
What makes this dish a favorite is it’s packed with flavor. It is by far one of my favorite Indian beef recipes.
The key to all that flavor is in cutting the beef into smaller than stew-sized nuggets,
and marinating the same in the freshly ground spices, spice powders, and vinegar preferably overnight or at minimum for 2 hours.
I like grinding the spices and powders together to mix well.
After the marination period, season with salt and cook the well-marinated beef in a pressure cooker (I love my good ol’ Prestige pressure cooker), without adding any additional water to the same.
You can also use an Instapot.
Allow the beef to cook on a medium flame till you hear the first whistle.
Whilst the beef cooks or once the beef is cooked, sauté the onions, serrano peppers, ginger, and garlic in a large saute pan or wok.
Once the onions turn golden brown, add the cooked beef and any liquid that is in the pressure cooker.
Check if any additional salt is required, if not, keep sautéing till all the liquid in the pan/wok dries up.
The beef is best enjoyed in a naan/tortilla/pita wrap with salad
or with plain basmati rice/a pilaf.
So good!
Here’s the printable version of this recipe:
- 1 lb beef (cut into smaller than stew sized nuggets)
- 2 red onions- sliced thin
- 2 inch ginger-chopped
- 10-12 cloves garlic-chopped
- 2-3 serrano peppers-chopped (if 3 peppers is too much for your spice levels, cut back to 2 or even 1)
- 1 inch cinnamon
- 4 cloves
- 1/2 tsp fennel seeds
- 1 tbsp black peppercorns
- 1 tsp turmeric powder
- 2 tbsp coriander powder
- 1 tsp garam masala
- 2 tsp white vinegar
- salt-to season
- 3-4 tbsp coconut oil
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Dry grind the spices together (cinnamon, cloves, peppercorns, fennel seeds, turmeric, coriander powder and garam masala)
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Marinate the beef in the freshly ground spices, spice powders, and vinegar preferably overnight or at minimum for 2 hours.
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After the marination period, season with salt and cook the well-marinated beef in a pressure cooker, without adding any additional water to the same. Allow the beef to cook on a medium flame till you hear the first whistle.
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Whilst the beef cooks or once the beef is cooked, sauté the onions, serrano peppers, ginger and garlic in a large saute pan or wok.
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Once the onions turn golden brown, add the cooked beef and any liquid that is in the pressure cooker.
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Check if any additional salt is required, if not, keep sautéing till all the liquid in the pan/wok dries up.
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The beef is best enjoyed in a naan/tortilla/pita wrap with salad or with plain basmati rice/a pilaf.
Remember, sharing is caring.
Don’t keep this recipe to yourself.
Share it with friends and family.
Celebrate with a generous serving of a delicious, spicy, beef fry dish, that my husband and I love!
I received compensation from Alka-Seltzer® to write this post. All opinions are entirely my own. #MyFoodMoment #CollectiveBias
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Sounds delicious, but I’m a little confused about the recipe… you mention that you cook the meat in a pressure cooker with no additional fluid until the first whistle, but you don’t mention pressure or time. Can you clarify? (BTW, I use an Instant Pot, so there may not be enough fluid in this recipe to safely pressure cook
Hi Evan, I use a regular pressure cooker and personally don’t own an Instant Pot so had to check on your question. With the Instant Pot, you would have to start with steps 4-5 first on the Saute mode. Once done you would have the beef added and cook on high pressure for 25 minutes minus additional water as beef does let out its own liquid while cooking. Then switch back to Saute mode to absorb up the liquid released.
Now if you would prefer to add fluid, I would recommend adding a cup of beef stock and opt to high pressure for 15 minutes only and then saute down the liquid till the beef becomes dry. Since the liquid dry down process will be longer after adding the beef stock, you won’t need to pressure cook for 25 minutes.
Hope this helps answer your question 🙂