Beef Coconut Fry

Keralan home-cook Nimmy Paul cooks a hearty beef and coconut casserole flecked with curry leaves and softened shallots
Beef Coconut Fry
  • Rating:
  • Serves: 5
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 3 dried chillies
  • 2 tsp coriander seeds
  • 1 tsp turmeric
  • 3 cm cinnamon sticks
  • 1/2 tsp black peppercorns
  • 3 cloves
  • 750 g stewing steak, cut into 3 cm cubes
  • 1 coconut, flesh cut into shreds
  • 2 onions, sliced
  • 3 cm piece of ginger, shredded
  • 3 fat cloves garlic
  • 15 curry leaves
  • 3 green chillies, shredded
  • 50 ml coconut oil

For finishing:

  • 3 tbsp coconut oil
  • 4 shallots, sliced
  • 12 curry leaves

Tips and Suggestions

Instead of fresh coconut, you could use desiccated.


1. First make the spice-mix: place the dry red chillies, coriander seeds, turmeric powder, cinnamon stick, peppercorns and cloves in an electric grinder. Process until the spices have become a fine powder. You could also use a mortar and pestle for pounding the spices.

2. Place the beef in a large, heavy-bottomed saucepan and add the coconut, onions, ginger, garlic, curry leaves, chillies and coconut oil. Mix well, cover the pan and simmer on the hob for about two hours until the beef is tender.

3. For finishing: heat the coconut oil in a frying pan and tip in the onions and curry leaves. Fry for about 5 minutes without colouring the onions.

4. Add the shallots and curry leaves to the cooked beef and fry until almost all the liquid has evaporated.

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