Description
Beef Curry is a rich and aromatic dish commonly prepared in Kerala and parts of southern Tamil Nadu, particularly among Christian and Muslim households. Known for its deep flavor and tender meat, the dish reflects a blend of indigenous spices and slow-cooking techniques passed down through generations.
The beef is slow-cooked with a base of onions, tomatoes, ginger-garlic paste, and a roasted spice blend that often includes coriander, black pepper, fennel, and garam masala. Coconut bits or grated coconut may be added for extra texture, and curry leaves along with coconut oil bring out the signature Kerala aroma. Some regional versions also include a splash of vinegar or tamarind for tanginess.
Beef Curry is usually served with Kerala parotta, appam, puttu, or rice, and is a staple during festive gatherings and Sunday lunches in districts like Kottayam, Idukki, and Malappuram, as well as among diaspora families in Brampton, Edmonton, and Scarborough.
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