Stir-fried coconut beef

Stir-fried coconut beef

By
From
Anjum's Quick & Easy Indian
Serves
4-6
Photographer
Lisa Linder

A truly delicious dish from Kerala, this has a depth of flavour that belies its quick cooking time. It is sweet from the coconut, spiced and slightly hot. You can also add some vegetables such as green beans or mangetout; stir-fry those separately before adding them to the final dish. Like many stir-fries, this has several stages, but it’s still easy. Serve with Indian breads, or with a simple pilaf and some yogurt.

Ingredients

Quantity Ingredient
60g desiccated coconut
4 tablespoons vegetable oil
600g beef sirloin, fat removed, thinly sliced across the grain
1 1/2 teaspoons mustard seeds
15 fresh curry leaves
2 small onions, finely chopped
salt
30g root ginger, finely julienned
6 large garlic cloves, chopped
1 1/2 teaspoons freshly ground black pepper
1 1/2 tablespoons ground fennel seeds
3 teaspoons ground coriander
1 1/2 teaspoons garam masala
3/4 teaspoon ground cumin
1 beef stock gel
2 rounded tablespoons tomato puree

Method

  1. Heat a large sauté pan. Add the coconut and lightly toast until golden, around two minutes, shaking the pan often. Pour into a large bowl and give the pan a wipe.
  2. Add 1 tablespoon of the oil to the pan and add the beef; sear quickly on all sides or until browned in spots. Tip straight on to the coconut.
  3. Heat the remaining oil in the pan (no need to wipe it this time) and add the mustard seeds, cooking until the popping subsides. Add the curry leaves, onions and some salt and cook until browned on the edges. Add the ginger and garlic and stir-fry until the garlic is cooked through, about one minute.
  4. Add the spices and give the pan a good stir. Add a good splash of water, the beef stock gel and tomato purée and cook for four or five minutes, or until the sauce is thick once more and beautifully glossy.
  5. Return the beef to the pan with a splash of water and the coconut and stir well in the sauce. Cook for a few minutes until the sauce coats the beef, then serve.
Tags:
quick
easy
simple
fast
Indian
Anjum
Anand
midweek
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