Beef Roast Curry Recipe

There was this Keralan restaurant in Chennai where we used to go almost every single week when I lived there. Calling it a restaurant is a bit generous because it was basically a couple tables and benches set in a balcony overlooking the street. But I absolutely loved it!

There was a tiny kitchen off to the side where you could see into if you strained just a bit from your seat at the table. The sounds and aromas drifting from inside would make us drool as we impatiently waited for our food to arrive. Just writing about it is making me hungry now!

Served with some flaky parathas – match made in heaven!

The most popular dishes at this restaurant were all beef-based and the most popular of those was a beef roast masala that was all the things curry dreams are made of. In fact, these dishes were so popular that if you had to make it there before 9 o’ clock, or they would have run out!

Fast forward a couple years and I heard the news that the entire place had been demolished because it had been built without proper Government approval (the restaurant was part of a street food venue with a number of vendors). I was living in a different country by then so it wasn’t like I could have gone even if it did still exist.

However, I got the craving for some beef roast and scoured the internet for recipes. Pulling bits and pieces from here and there, I came up with this one. While it doesn’t taste exactly like the one at the Keralan restaurant, I think it’s definitely a keeper!

What are the ingredients needed to make Beef Roast?

To marinade beef:

  • 750g boneless beef, cut into small cubes,
  • 1/2 tbsp turmeric,
  • 1 tsp ginger/garlic paste,
  • 1 tsp chili powder,
  • Salt,
  • 1/4 cup water,

For curry:

  • 1/4 grated or flaked coconut,
  • Handful of cashews (roughly 1/8 cup),
  • Coconut oil,
  • 2-3 green chillies,
  • 3 onions, thinly sliced,
  • Handful of curry leaves,
  • 1/2 tsp fennel seeds (perunjeeragam),
  • Salt,
  • 1 tbsp ginger/garlic paste,
  • 2 tomatoes, thinly sliced,
  • 1 tsp chili powder,
  • 1/2 tsp turmeric,
  • 1/2 tsp pepper powder,
  • 1 tsp coriander powder,
  • 1/2 lime, juiced,
  • Bunch of coriander,

Let’s get on with the step-by-step recipe:

Beef Roast

Prep Time: 10 min

Cook Time: 30 min

Serves: 3-4

Step 1: Marinate and cook the beef.

  • 750g boneless beef, cut into small cubes,
  • 1/2 tbsp turmeric,
  • 1 tsp ginger/garlic paste,
  • 1 tsp chili powder,
  • Salt,
  • 1/4 cup water,
  1. Marinate the beef in these ingredients and then pressure cook with the water for about 15-20 minutes or until the meat is tender.

Step 2: Toast coconut and cashews.

  • 1/4 grated or flaked coconut,
  • Handful of cashews (roughly 1/8 cup),
  1. Dry roast both of these seperately.
  2. Grind the cashews into a paste and set aside.

Step 3: Temper and fry off onions.

  • Coconut oil,
  • 2-3 green chillies,
  • 3 onions, thinly sliced,
  • Handful of curry leaves,
  • 1/2 tsp fennel seeds (perunjeeragam),
  • Salt,
  • 1 tbsp ginger/garlic paste,
  1. Heat the oil in a deep pan and fry off all the above ingredients except g/g until onions turn translucent.
  2. Then add the g/g paste and cook until the raw smell goes away.

Step 4: Continue cooking the curry.

  • 2 tomatoes, thinly sliced,
  • 1 tsp chili powder,
  • 1/2 tsp turmeric,
  • 1/2 tsp pepper powder,
  • 1 tsp coriander powder,
  1. Add the tomatoes and cook until they begin to soften (about 3-5 minutes).
  2. Add the spices and cook for a couple minutes.
  3. Add the cooked beef along with the water, as well as the cashew paste. Cook for about 10-15 minutes until the gravy dries out. Stop when your curry reaches the desired thickness.

Step 5: Garnish.

  • 1/2 lime, juiced,
  • Bunch of coriander,
  • The coconut that was toasted earlier

Add all these in and stir. It’s ready to serve!

Here are some more recipes like this for you to check out:

Have you made this recipe? I would love to hear your feedback in the comments below! I would also love to hear your thoughts, questions, or doubts.

Rate this recipe!

Published by

Muzna Noohu

A wife, busy mum of a rambunctious toddler, freelancer, content writer, and food blogger with a passion for sharing my food adventures with everyone else.

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