Kerala Beef Curry | My Sugar Free Kitchen

that is kerala beef curry is one in all my favourite curries to make within the sluggish cooker. this curry is contemporary, aromatic and light-weight with a thick curry sauce coating the individually tender beef. it is easy to make with solely 15 minute prep time and no uncommon substances.

In case you love a lightweight curry with a gentle spice, my Kerala Fish Curry is a should. it is candy, bitter and spicy with a thick, luscious coconut cream curry topping thick chunks of agency white fish. my kerala hen curry recipe can be easy and fast with thick, creamy sauce and easy substances.

why make this recipe?

• melty, tender beef coated in a wealthy, thick curry sauce
• You may make this within the sluggish cooker or strain cooker (each directions are included within the recipe card beneath)
• it’s mild sufficient to eat in the summertime, and substantial sufficient to snuggle within the winter
• no hard-to-find substances – purchase all the things at your native grocery retailer
• straightforward to alter warmth and spice degree to your liking
• excellent for freezing
• quarter-hour of pre and cooks itself
• these crispy curry leaves on high of the curry are the bomb!

most important substances

all of the substances for this kerala type beef curry could be purchased at your native grocery store (eg coleslaw and woolworths when you’re in australia). there’s nothing uncommon that you must search for or go to a specialised Indian grocer.

tip: the curry leaves are essential on this recipe and make a world of distinction. though contemporary curry leaves are finest, you should use dried ones, they’re an excellent substitute.

spices

this daring mixture of straightforward and easy-to-find spices makes for essentially the most superb curry base

ingredient notes

1. meat: I used beef shin for this recipe. i purchased it filleted like items from woolworths and lower it into 1 inch items. you too can use beef steak, skirt steak, shin, brisket. simply make sure to trim any extra fats from the meat.
2. Tomatoes: Canned tomatoes work nice on this recipe, nevertheless you too can use two giant, finely chopped ripe tomatoes.
3. curry leaves: i purchase curry leaves from each woolworths and coleslaw in australia, from the produce part with contemporary herbs. I at all times purchase two packs, as a result of I like to fry up lots of curry leaves and use them as a garnish on the finish.
4. Inexperienced Chili Peppers: You should definitely purchase the lengthy inexperienced chili peppers, as they aren’t too sizzling. smaller inexperienced chilies are highly regarded and will not be appropriate for this curry.
5. Spices: All of the spices on this recipe are from woolworths/cabbages. no particular journey to the Indian grocer wanted.

the right way to make within the sluggish cooker

1. cooking: warmth a skillet over medium-high warmth. add vegetable oil and as soon as sizzling, add the onions. prepare dinner till they start to melt.
2. add the tomatoes: add the tomatoes and stir, cooking for 1 minute
1. add spices: add spice combine substances and inexperienced chilies, stirring, cooking one other minute.
1. Switch to Gradual Cooker: Switch combination to sluggish cooker, together with meat, curry leaves (nonetheless on stem), and water.
1. Gradual Cooking: Prepare dinner on low warmth in a sluggish cooker for 8 hours. take away the stems from the curry leaves.
2. To thicken: Make a cornmeal slurry with 1 tablespoon cornmeal and a couple of tablespoons faucet water blended in a small dish. Pour within the curry whereas it’s nonetheless within the sluggish cooker and sizzling, stir, it should thicken up a bit. if you need it even thicker, repeat.
3. curry leaves: Warmth a small skillet over excessive warmth with ½ tablespoon oil (any will do). take away the curry leaves from the stems and add them to the pan as soon as they’ve heated by. stir them into the skillet; they may sizzle and crisp a bit and solely take a minute or two to prepare dinner. as soon as crisp and darker inexperienced, take away from pan.
4. to serve: divide curry and rice equally amongst 4 bowls, sprinkle curry leaves on high.

skilled recommendation

• cornmeal observe: when you use cornmeal and refrigerate leftovers, once you reheat it, the curry could seem a bit gelatinous, however as soon as it is heated, it should soften away and will probably be scrumptious. wealthy and thick curry.
• Spice degree: This can be a medium curry, so it has a bit of warmth to it. To make it much less spicy, take away the seeds from the inexperienced chiles and halve the quantity of black pepper and chili powder
• Hotter: In case you prefer it sizzling, add further inexperienced chiles.
• Storage: This curry freezes effectively. portion into serving-size containers with lids, label and date the containers, and can preserve within the freezer for 3 months.
• Defrost: Thaw within the microwave on the defrost setting, or alternatively, place the container within the fridge in a single day to thaw, then reheat in a pot on the range or warmth on the microwave

service suggestions

• conventional: steamed basmati rice (or jasmine rice if that is what you have got available), naan bread, roti, pappadums.
• low carb: cauliflower rice (I like to purchase the frozen baggage of cauliflower rice/vegetable collard greens or woolworths and microwave them. It is fast and handy!), Shredded lettuce additionally works to absorb juices in curries, and even low-carb noodles.
• one thing totally different: mashed candy potato, a mixture of steamed inexperienced greens.

solutions to your questions

I like making slow-cooked curries. they require little or no effort and virtually prepare dinner themselves. this kerala beef curry is not any exception. it’s each a gentle and strong curry. stuffed with taste, richness and complexity.

the meat is delicate and tender and falls aside with a fork. and people evenly fried on high crispy curry leaves are so addicting that I at all times make extra, piling on a ridiculous quantity. it is a curry for summer time, winter and in between. it’s mild, contemporary and satisfying and won’t weigh you down.

extra curry recipes:

• Gradual Cooker Mango Rooster Curry
• 15 minute Thai Yellow Fish Curry
• straightforward hen curry with apricots
• Thai Rooster Curry with Pineapple
• 30 minute kerala fish curry