Nadan Erachi Curry

Method

1. 1

   Marinate beef or mutton: Cut 750g meat into medium pieces. Mix with 1.5 tbsp ginger-garlic paste, 1.5 tsp red chilli powder, 1 tsp turmeric, 1 tsp garam masala and salt. Marinate 2 hours.

2. 2

   Make coconut paste: Blend half cup fresh grated coconut with 4 garlic cloves to a smooth paste.

3. 3

   Fry shallots: Heat 3 tbsp coconut oil. Add 2 cups sliced shallots and fry on medium heat 12-15 minutes until very dark golden.

4. 4

   Add whole spices: Add 3 cardamoms, 3 cloves and 1 cinnamon. Fry 30 seconds.

5. 5

   Add ginger-garlic and tomatoes: Add 1.5 tbsp ginger-garlic paste then 3 chopped tomatoes. Cook 8 minutes.

6. 6

   Add spice powders and coconut paste: Add 1.5 tsp red chilli powder, 1.5 tsp coriander powder. Fry 3 minutes. Add coconut paste and fry 5 minutes.

7. 7

   Add marinated meat: Add meat. Toss on high heat 8-10 minutes.

8. 8

   Add water and pressure cook: Add 1 cup water. Pressure cook 6-8 whistles until very tender.

9. 9

   Finish: Open and cook uncovered 8 minutes. Add 1 tsp garam masala.

10. 10

    Serve: Adjust salt. Nadan erachi curry is deeply spiced and rich. Serve with rice, appam or pathiri.