Entree: India – Kerala Malabar – ഇരച്ചി വറുത്തറച്ച കറി ➤ irachi varutharacha kari (Kerala-style spiced meat curry cooked with roasted grated coconut and whole spices)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr

Additional 10 min

Total 1 hr 40 min

Ingredients

- 1.5 lb (680 g) boneless beef, cut into 1-inch pieces
- 1 cup (80 g) freshly grated coconut
- 2 tbsp (30 ml) coconut oil
- 12 small shallots, sliced (about 8 oz (225 g))
- 1 tbsp (15 g) ginger-garlic paste
- 4 green chilies, slit
- 10–12 curry leaves
- 1 tsp (5 g) black peppercorns
- 1 tsp (2 g) fennel seeds
- 1 small cinnamon stick
- 3 whole cloves
- 3 green cardamom pods
- 1 tsp (2 g) turmeric powder
- 1 tbsp (7 g) red chili powder (adjust to taste)
- 1 tbsp (7 g) coriander powder
- 1.5 cups (360 ml) water or light beef stock
- 1–1.5 tsp (6–8 g) salt, adjust to taste
- 1 tbsp (15 ml) lemon juice (optional)
- Handful chopped cilantro for garnish

Instructions

1. Dry-roast the grated coconut in a heavy skillet over medium heat, stirring constantly, until golden brown and aromatic, about 6–8 minutes. Remove and let cool slightly.
2. In the same skillet, dry-roast the black peppercorns, fennel seeds, cinnamon stick, cloves, and cardamom for 1–2 minutes until fragrant. Grind the roasted coconut with the roasted whole spices to a coarse paste, adding 2–3 tbsp (30–45 ml) water to form a spreadable paste; set aside.
3. Heat coconut oil in a heavy-bottomed pot over medium heat. Add the sliced shallots and fry until deep golden brown and caramelized, about 10–12 minutes.
4. Add the ginger-garlic paste and slit green chilies to the pot; sauté for 2 minutes until raw aroma disappears.
5. Add the beef pieces and increase heat to medium-high. Sear the meat, stirring, until browned on all sides, about 6–8 minutes.
6. Stir in turmeric, red chili powder, and coriander powder; cook for 1 minute. Add the roasted coconut-spice paste and mix to coat the meat thoroughly.
7. Pour in 1.5 cups (360 ml) water or stock, add salt, and bring to a gentle boil. Reduce heat to low, cover, and simmer until the beef is tender and the curry has thickened, about 45–60 minutes. Stir occasionally and add a little water if it becomes too dry.
8. In the last 5 minutes of cooking, add curry leaves and adjust seasoning. Finish with lemon juice if using and garnish with chopped cilantro.
9. Serve hot with steamed rice, appam, or Kerala parotta.