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South Indian Beef Fry

Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Author Marina


  • 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


  1. Dry grind the spices together (cinnamon, cloves, peppercorns, fennel seeds, turmeric, coriander powder and garam masala)

  2. Marinate the beef in the freshly ground spices, spice powders, and vinegar preferably overnight or at minimum for 2 hours.

  3. 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.

  4. 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.

  5. Once the onions turn golden brown, add the cooked beef and any liquid that is in the pressure cooker.

  6. Check if any additional salt is required, if not, keep sautéing till all the liquid in the pan/wok dries up.

  7. The beef is best enjoyed in a naan/tortilla/pita wrap with salad or with plain basmati rice/a pilaf.