Spicy Kerala Or Thattukada Or Nadan Style Beef Curry

A spicy beef curry recipe adapted from Indian cuisine with lots of herbs and spices that can also be cooked in a slow cooker!

What do you think?

27 Points
Spicy Kerala or Tattukada or Nadan Style Beef Curry | My Home Vitality

Serves: 3 to 4 people.

Preparation Time: 10 minutes to prep, 30 minutes to cook.

Main Ingredients

  • 1 tbsp coconut oil (as required).
  • 1 onion, diced.
  • 1 tsp ginger, finely chopped.
  • 1 garlic clove, chopped.
  • 1 green chili, finely chopped.
  • 3 – 4 sprigs curry leaves.
  • 400g to 800g of lean beef (braising steak) cut into equal sized chunks – around 2.5cm to 1 inch.
  • 1 cup water or 400g tin of chopped tomatoes – depending on how saucy you like your curries.
  • 1 cup (250g) of long grain rice.
  • Salt to taste (optional).

Curry Paste Ingredients

  • 1 garlic clove, chopped.
  • 1 tbsp ginger, chopped.
  • 3/4 to 1 tsp Kashmiri chili powder.
  • 1/4 tsp turmeric powder.
  • 1 tbsp coriander powder.
  • 1/2 tsp fennel seeds.
  • 1 inch cinnamon stick.
  • 2 whole cloves.
  • 2 whole cardamom pods.
  • 1 small star anise.
  • Salt and whole black pepper to taste (optional)


  1. Use a blender to grind all the “curry paste” ingredients into a paste.
  2. Heat the coconut oil in a pan or pressure cooker.
  3. Add the sliced onion, ginger, garlic, green chilies and curry leaves.
  4. Sauté until the onion turns translucent.
  5. Add the beef and cook until well browned.
  6. Add the curry paste and mix well for 1 minute.
  7. Add the water or tinned tomatoes (and salt to taste).
  8. Stir everything together and press all ingredients down so that everything is covered in liquid and, cover and simmer on a low heat until the beef is tender.
  9. Whilst the curry is simmering, in a separate pan, bring the long grain rice (uncovered) to the boil. Once boiling, switch to a very low heat and cover with a lid. Simmer the rice for 15-20 minutes.
  10. TIP – After 15 minutes, check the rice every couple of minutes until you reach a consistency that you like. You may need to add more water as the rice consumes the liquid. Keep stirring!
  11. Uncover the curry and cook for few more minutes or until gravy turns thick (to your liking).
  12. Serve the rice and curry as necessary – We like to put it into two bowls in the middle of the table so people can help themselves!
  13. Garnish with coriander and/or green chilies and yoghurt, if desired – yoghurt will help cool the dish for those who don’t like spice!

Please let us know how you get on with this recipe!

If you have any ideas or alternatives, add them in the comments box below!

Also, tag us in your pictures on Instagram @MyHomeVitality or #MHV or #MHVLife

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