This is my version of the chilli beef fry that I sampled in a toddy shop (the Indian equivalent of our pubs, serving a potent drink made from the fermented sap of a palm or coconut tree) on the Kerala coast. I’ve toned down the dish slightly to make it a little more balanced. Serve it with plain rice, a side vegetable, some cooling raita and sweet chutney.
Ingredients
Serves 4
600g beef fillet
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1 tsp hot chilli powder
Pinch of chilli flakes
1 tsp dried mango powder
3cm ginger, peeled and grated
Sea salt and freshly ground black pepper
1 tsp coconut oil (optional)
Vegetable oil, for deep-frying
1 large onion, peeled and very finely chopped
2 dried red chillies
1 tsp caster sugar
Juice of 2 limes
3 tbsp rice/cornflour
1 fresh red chilli, deseeded and thinly sliced
Method
Cut the beef into thin strips and put it into a large dish with half the chilli powder, the chilli flakes, dried mango powder, ginger and some seasoning. Add the coconut oil, if using, and mix well.
Let the meat marinate for 15-20 minutes before cooking. Heat a tablespoon of oil in a pan and add the onion, chillies, remaining chilli powder and a pinch of salt.
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Cook, stirring every now and then, for 5-6 minutes, until the onion is soft and translucent. Add the sugar and fry for a few more minutes, until the onion begins to caramelise. Add the lime juice and take the pan off the heat.
Next heat 5cm of oil in a deep pan. Toss the beef in the flour until evenly coated, then deep-fry in batches for 2-3 minutes, until brown and crisp. Drain on a plate lined with kitchen paper.
When all the beef has been cooked, toss the strips with the onion mixture and sliced chilli. Transfer to a warm plate and serve immediately.