- Beef – 400 gm, cubed
- Chilly powder – 1 tsp
- Pepper powder – 1 tsp
- Coriander powder – 1 tsp
- Home-made garam masala – 1 tsp
- Ginger – garlic paste – 2 tsp
- Vinegar – 1 tsp
- Salt – To taste
- Raw banana / Ethakka – 2 medium, cubed
- Pearl onions – 10 sliced, + 6
- Ginger – 1.5 inch
- Garlic – 3 – 4
- Whole pepper corns – 2 tsp
- Turmeric powder – 1/4 tsp
- Chilly powder – 1 tsp
- Coriander powder – 1 tbsp
- Home-made garam masala or meat masala – 1.5 tsp
- Mustard seeds – 1/2 tsp
- Curry leaves – 2 sprigs
- Coconut tidbits / thenga kothu – 3 tbsp
- Coconut oil – 1.5 tbsp
1. Wash and clean the beef. Cut it to small cubes. Marinate them with the ingredients listed under marinade for at least 30 minutes. Add 1 cup water to the beef and pressure cook for 2 whistles at medium heat. Bring down the heat and cook for 10 minutes. Switch off. Open the cooker when the pressure releases and take out the beef pieces with a slotted spoon. Meanwhile cut the raw banana to small cubes and put them in a vessel filled with water. Drain and cook the plantain cubes in the beef stock until they are done. It would not take more than 15 minutes. (You can cook the raw banana in plain water (adding lttle salt) instead of beef stock but cooking it in beef stock would be tastier).
3. Meanwhile crush the whole pepper corns in a mixer. Then add 6 pearl onions, ginger, garlic and crush them along with the pepper corns. Keep aside.
4. Heat 1.5 tbsp oil in a wide pan and splutter mustards at medium heat. Fry the coconut tidbits until they turn light brown. Add the sliced pearl onions, few curry leaves and saute until oil separates. Now bring down the heat to medium-low and add the crushed mixture mentioned in step 2. Saute until the oil separates, for about 2 – 3 minutes. Now add the spice powders (turmeric powder, chilly powder, coriander powder and garam masala). Stir for about 1 minute or until their raw smell is gone. Add the cooked beef and raw banana pieces along with any beef stock. If there is no beef stock left, add about 1/4 – 1/2 cup water and mix well. Cover and cook at medium – low heat for about 10 – 15 minutes or until the pieces are well-coated with the masala. Open and mix the curry well. Taste-check for salt. Switch off and keep aside for at least 15 minutes. Serve with hot rice.
Recipe for Garam Masala (Yield – Around 3 – 3.5 tbsp)
- Fennel Seeds (Perumjeerakam)- 2 tbsp
- Cloves (Grambu)- 13 – 15
- Cinnamon stick (Karuvapatta) – 2 inch
- Cardamom (Elaikka) – 3 – 4
- Star anise (Thakkolam) – 1
- Whole pepper (Kurumulaku) – 15 – 20
- Poppy seeds (Kus Kus) – 1 tsp (optional)
Dry roast all the ingredients lightly in a pan at medium heat for about 1 – 2 mts. When they cool down, grind to a fine powder in a coffee grinder. Store in an airtight container. It will be flavorful even if you do not dry roast them.
You can replace kaya (raw banana) with koorkka (chinese potato).