Kerala Porotta with Beef Fry
The most ordered plate in Kerala: flaky layered porotta torn up and eaten with dark, dry-roasted beef. Buy the porotta from an Indian store and the beef fry takes about an hour.
What you need
- 500 g beef (chuck or sirloin), cut into small cubes
- 4 porotta, store-bought is fine
- 2 onions, thinly sliced
- 1 tbsp ginger-garlic paste
- 2 green chillies, slit
- 1 tsp chilli powder, 1/2 tsp turmeric, 1 tbsp coriander powder
- 1/2 tsp garam masala, 1/2 tsp crushed black pepper
- 1 sprig curry leaves
- 1/4 cup coconut slices (thenga kothu)
- 2 tbsp coconut oil
- Salt to taste
The easy way to cook it
- 1
Pressure cook the beef with turmeric, salt and 1/4 cup water for 4 to 5 whistles, about 20 minutes. Keep the stock.
- 2
Heat the coconut oil and fry the coconut slices and curry leaves until golden.
- 3
Add the onions and green chillies and fry until deep golden, then stir in the ginger-garlic paste for a minute.
- 4
Add the chilli, coriander, garam masala and pepper, cook for a minute, then add the beef with a splash of its stock.
- 5
Fry on high heat for 8 to 10 minutes until the masala clings to the beef and the pan looks dry.
- 6
Tear the porotta into pieces and serve with the beef fry and sliced raw onion.
Cook's note: That last high-heat fry is what gives Kerala beef fry its dark, dry finish. Don't rush it.
