Nadan Beef Fry (Kerala Style BDF) | Restaurant Style Beef Dry Fry (Step by Step Pics)

Beef recipes are all-time favourites, and so I hardly get to click pictures whenever I prepare. And its invariably prepared on weekends too when everyone is at home. This is a restaurant style beef dry fry, or you may call the nadan beef dry fry. This is a very delicious side for beef lovers after beef ularthiyathu or roast. At home and with our friends, everyone loves the nadan beef ularthiyathu(roast) that I prepare the most, don't forget to try that out and am sure you will love it too. Mom taught me all the nadan beef preparation recipes and I love all her non- veg preparations. There was a time soon after marriage when I hardly knew to cook meat and chicken preparations. It was my mom who dictated ingredients and recipes, but hers was always a rough measure(kai kanakku). But over the years, I have gained the confidence and my H says that I prepare non-veg dishes better than veg preparations these days. Beef fry is always a snacking type side dish. It's a dry beef preparation, with all the masala coated well with the beef. Kids love these a lot, and so I make a small batch for them. This is a very simple preparation compared to the roast and curry recipes. I have had this preparation in some restaurants, too, where they serve you more of the coconut pieces than beef. Anyway, do try this out if you haven't, am sure you will like it.

Preparation time~ 1 hour
Cooking time~ 30 minutes
Serves ~ a small plate
Author~ Julie
Ingredients

for marination 
beef 400 gms
shallots 4-5
ginger 1" piece
garlic 5-6 small cloves
pepper powder/kurumulaku podi 1/2 tsp
chilly powder /milagu podi1.5 tsp
coriander powder /malli podi  1 tsp
garam masala 3/4 tsp
turmeric powder 1/4tsp

salt to taste

for frying
coconut oil 3tbsp
curry leaves 2 sprig
thenga kothu /coconut slices 3tbsp
red dry chilli 2 broken
garam masala 1/4 tsp
pepper powder 1/4 tsp

Method

• Cut the beef in small cube or rectangular pieces and wash the beef under running water 4-5 times,drain the water completely. Pulse the shallots,ginger and garlic in a mixer, crush coarsely and add this to the beef with the remaining marination ingredients. Keep aside for an hour.
• Add the beef along with marinade in a cooker,add 1/4 cup water and pressure cook on medium flame for 4-5 whistles (the cooking time may vary depending on the type of beef,so adjust accordingly). The beef should be nicely cooked though restaurants serve a harder type which is hard to bite too.

• Once the pressure is released,open the cooker and see if there is any water left out.In that case,dry out the water by placing on heat.
• Heat oil(2 tbsp) in a thick bottomed non stick pan and wait till oil is hot. Add the thenga kothu or coconut slices, fry till lightly browned. Add in the broken red chillies and curry leaves. Slide in the cooked beef.

• Mix well and dry roast the beef for another 12- 15 minutes till the beef changes color to deep brown. Adjust salt if necessary and add in coconut oil(1tbsp or more ) as needed. Finally add in the garam masala 1/4 tsp and pepper powder 1/4 tsp,toss well. Switch off flame and serve warm.

NOTES
* Final addition of garam masala and pepper powder adds a unique flavor to the fry.
* If you are making large quantity its better to add in batches so that the wok/non stick pan is not crowded. This helps to fry easily.

BEEF RECIPES
* Nadan Beef Curry
* Nadan Beef Roast (Beef Ularthiyathu)
* Beef Mappas