Serves: 4

We had our second trip to India a few months ago and our first destination was Fort Kochi, a historic, coastal neighbourhood of wider Cochin, Kerala.

Portuguese, Dutch and British influences: gorgeous streets with churches incredible buildings dating back almost 500 years.

We visited the incredible Jew Street – a quarter settled in the 1500s – by Cochin Jews: wonderful arts, antiques and book stores And among other things, we picked up the cook book ‘Paachakam – Heritage of Cuisine of Kerala’.

What we loved were the chapters dedicated to the different cooking styles and influences: The Syrian Christians, the Cochin Jews, the Nairs.

Interesting Kerala is one of the few states in India where beef is consumed: this isn’t a recipe you would find anywhere near Delhi!

And wow do they love their ‘frys’ in Kerala: fish, prawn, pork, lamb and beef. (And coconut: it is Kerala after all.)

Which is why the first dish we cooked from this book was a beef fry.

Sounds underwhelming, though it isn’t. Quite the opposite – incorporating vinegar – another European influence that seeps into so much of the food.

This beef fry is just joy. It completely hits the spot: robust yet subtle, spicy yet tamed by the coconut.

The fry comes at the end with the tempering and wow doesn’t the whole dish take a turn and complete itself.

Nat absolutely loved this. Even Maxy (8) thought it was wonderful as he drank a quart of milk.

Kerala was a uniquely beautiful place and we were lucky enough to do much of it including the backwaters.

Though Jew Street was such a highlight. We even visited twice.

I can’t wait to get further into this book.

Ingredients

Spice Paste

10 curry leaves
2 whole cloves
1 2.5cm piece of cinnamon
1 green cardamom pod
1 tsp chilli powder
3/4 tsp coriander powder
1/2 tsp ground turmeric powder
1/2 tsp peppercorns
1/2 tsp cumin seeds
1/2 tsp aniseed

Meat

500gm mutton, pork or beef cut into 3cm cubes
1 1/2 tsp salt, or to taste
4 c hot water
1/2 c coconut slivers
1 tsp vinegar (red or white)

Tempering

2 tbsp coconut oil
1 tsp mustard seeds
3/4 c shallot, sliced into thin long strips
1 tsp fresh ginger, peeled and julienned
6 garlic cloves, sliced

Method

1. To make the spice paste: in a blender or food processor, combine the spice paste ingredients. Grind into a paste.
2. To make the meat: season the meat with salt. In a large pot over high heat, cook the meat, adding the hot water and spice paste. Bring to a boil, lower the heat and cook for 45 minutes to an hour, until tender, adding more water as necessary. Cook down.
3. Add the coconut slivers. Cook for 7 minutes more and stir in the vinegar.
4. To make the tempering: in another large skillet over medium heat, heat the coconut oil. Add the mustard seeds, shallot,, ginger and garlic and cook until the mustard seeds begin to crackle and the shallots turn pale brown.
5. Add the meat mixture to the tempering and sauté to brown the meat and dry fry. If you would like gravy, add a little more hot water and cook until it blends with the masala and meat.