When it comes to deeply spiced, slow-cooked comfort food, Kerala beef curry is in a league of its own. With its base of curry leaves, shallots, coconut oil, and punchy South Indian masalas, this dish is rich, fiery, and full of flavour.
This particular recipe comes from my sister-in-law Kathy, who grew up eating this traditional Keralan beef curry, and now I’m lucky enough to be able to share it with you.
Watch The Kerala Beef Curry Recipe
What Makes Kerala Beef Curry Special?
Unlike North Indian curries that often use cream or tomatoes, Kerala-style beef curry relies on:
- Coconut oil for its fragrant base
- Loads of shallots, slow-cooked until golden
- Curry leaves, green chillies and bold spice powders
- Optional meat masala for that extra Kerala touch
- Chunks of fresh coconut for texture and sweetness
The result is a spicy, aromatic dish with rich depth and a hint of sweetness — perfect with rice or chapati.
🛒 Ingredients
Here’s everything you need for the recipe. Most items can be found at your local Indian grocery or online.
For Marination:
- 1kg diced stewing beef
- 1 heaped tsp ginger paste
- 1 heaped tsp garlic paste
- 1 tsp chilli powder
- ½ tsp turmeric
- 2 tbsp meat masala (or use extra garam masala)
- Salt to taste
For Cooking:
- Coconut oil
- Handful of fresh curry leaves
- 8–10 shallots, thinly sliced
- 2 heaped tsp ginger garlic paste
- 3 green chillies, slit
- ½ tsp turmeric
- 1 heaped tsp red chilli powder (adjust to taste)
- 2 tsp coriander powder
- 1 tsp meat masala
- ½ tsp garam masala
- ½ small tomato, chopped
- ½ cup fresh sliced coconut
- Salt to taste
- ½ cup water
🛒 Recommended tools:
[Ninja Multi Cooker]
[Spice Dhabba]
Step-by-step Kerala Beef Curry Recipe
1. Marinate the Beef (Ideally Overnight)
In a bowl or airtight container, mix the beef with salt, chilli powder, meat masala, turmeric, and 1 tsp each of ginger and garlic paste. Cover and marinate for at least 4 hours, ideally overnight in the fridge.
Bring to room temperature before cooking.
2. Prepare the Masala Base
Heat a generous amount of coconut oil in a pan. Add the curry leaves, then the sliced shallots and slit green chillies. Fry on medium heat until the shallots turn golden brown.
Add 2 heaped teaspoons of ginger garlic paste, cooking until fragrant and slightly caramelised.
3. Add Ground Spices
Add the turmeric, chilli powder, coriander powder, meat masala, garam masala and a little salt. Stir and sauté for 2 minutes to remove the raw spice aroma.
4. Transfer to the Slow Cooker
Add this masala mixture into your slow cooker pot. Stir in the chopped tomato, marinated beef, sliced coconut, ½ cup water, and a final teaspoon of coconut oil. Mix well to combine.
5. Slow Cook the Curry
Set your slow cooker to high and cook for around 4 hours, or until the beef is tender and falling apart. Give it a stir halfway through if needed.
🥥 How to Serve
This Kerala beef curry is rich, fragrant, and full of body. It pairs beautifully with:
- Steamed rice and a spoonful of ghee
- Chapatis or Kerala parotta
- Coconut rice for double the coconut punch
Want a roast-style version?
After slow cooking, transfer the curry back to the pan and reduce further until thick and dry, this is known as Kerala Beef Roast.
Tips and Variations
- If you can’t find meat masala, double the garam masala
- Add more green chillies for a spicier kick
- Toast the sliced coconut before adding for deeper flavour
- For stove-top cooking, simmer covered for 1.5-2 hours, adding water as needed
🧊 Storage & Reheating
- Fridge: Lasts 3-4 days in an airtight container
- Freezer: Freeze in batches for up to 2 months
- Reheat: Gently on the stove or microwave until hot through
🔁 More South Indian Recipes
This Kerala-style beef curry is comfort food with a serious depth of flavour. Thanks to Kathy for the recipe, and if you try it, let me know how it turned out.
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