Beef Fry Kallu Shappu Style

Ingredients Beef kg, cleaned & cut into small-medium size cubes For Marination Small onion 1 cup, crushed Ginger & garlic- 1 tbsp, crushed Crushed red chilli 1 1 tbsp Coriander powder 1 2 tsp Turmeric powder tsp Pepper powder 1 tsp Garam Masala 1- 1 tsp Thengakothu (bite size coconut pieces) - 1 cup Vinegar 2 tsp Salt For tempering Coconut oil Curry leaves Instructions 1. Marinate the cleaned beef pieces with the ingredients listed under marination (number 2 ingredients). Keep it aside for 15-20 mins. Add 2 tbsp of water to this & pressure cook till the beef is done(the cooking time of beef depends on the type of beef used). Keep the cooker closed for 20-25 mins. Open the cooker & if there is any excess water in the beef, cook till the water is dried completely. 2. Heat oil in a heavy bottom pan & add tons of curry leaves. Fry it for few seconds. Add the cooked beef. Give it a good stir. Cook on low flame till the beef becomes black in colour. If the beef appears to dry in between, add a little oil & continue cooking. It will take around 10-15 mins. Dont forget to give a stir in between. Thats all the shappu beef fry is ready!

Varutharacha Meen Curry

Ingredients Fish 500 gms (refer notes) To roast and grind Grated coconut 1 cup Pearl onions 2, sliced Garlic 1 tsp Chilli powder 1 tbsp (refer notes) Coriander powder 1 tbsp (refer notes) Whole black pepper 1 tsp Fenugreek (uluva) seeds 1 tsp Curry leaves 4-5 For gravy Ginger 1 tsp, chopped Garlic tbsp, chopped Green chilli 1-2, slit lengthwise Pearl onion 5-6, sliced Turmeric powder 1tsp Cocum (kudam puli) 3, if its dry, soak in hot water for 5-10 mins Tomato 1, cut into 4 (optional) Curry leaves Coconut oil Salt Instructions 1. Heat a pan and dry roast the ingredients (except chilli and coriander powder and curry leaves) listed under to roast and grind. When coconut becomes golden brown, add chilli and coriander powder and curry leaves. Fry it for 2 more mins. Let it cool. Add 2-3 tbsp, water and grind it to a smooth thick paste. 2. Heat oil in the same pan and add tbsp chopped garlic, 1 tsp chopped ginger and 6 sliced pearl onions and 1-2 green chilli. After 4-5 mins, when the pearl onions and ginger and garlic start changing colour, add turmeric powder and cook for a min or so. Add ground coconut paste, salt and water (around 1.5 cups 2 cups). Let it boil. 3. Add cocum and cook for 2 mins. Add fish pieces. Swirl the pan to make sure that the fish pieces are coated well with the masala. Cover and cook. When fish is half cooked, add tomato (refer notes) and continue cooking till the fish is cooked completely. Switch off the gas and add 1 tbsp coconut oil and curry leaves. Let it rest for a while for the flavour to settle in. 4. The colour of the curry deepens while it rests.