Nadan Erachi Curry

Ingredients

• - 400g Kerala beef/mutton curry
• - 2 tbsp coconut oil
• - 1 fresh coconut (milk extracted)
• - 2 shallots
• - 2 green chillies
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste

Method

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. Make coconut paste: Blend half cup fresh grated coconut with 4 garlic cloves to a smooth paste.
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. Add whole spices: Add 3 cardamoms, 3 cloves and 1 cinnamon. Fry 30 seconds.
5. Add ginger-garlic and tomatoes: Add 1.5 tbsp ginger-garlic paste then 3 chopped tomatoes. Cook 8 minutes.
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. Add marinated meat: Add meat. Toss on high heat 8-10 minutes.
8. Add water and pressure cook: Add 1 cup water. Pressure cook 6-8 whistles until very tender.
9. Finish: Open and cook uncovered 8 minutes. Add 1 tsp garam masala.
10. Serve: Adjust salt. Nadan erachi curry is deeply spiced and rich. Serve with rice, appam or pathiri.