February 22, 2018
The Syrian Christian population in South India is known for its fiery beef and pork dishes using fresh coconut and lots of peppers.
Makes 3 to 4 cups
10 to 12 oz flank steak (frozen briefly for ease of slicing)
4 tablespoons coconut oil
1 teaspoon black mustard seeds
Generous pinch of asafoetida
10 to 12 whole red chilis
1 teaspoon crushed black pepper
8 to 10 kari leaves
1 cup minced onion
1/2 cup grated coconut
1 small sweet potato, sliced into small wedges or slices
2 tablespoons ginger purée
1 teaspoon ground turmeric
1 teaspoon coriander seeds
1 1/2 teaspoon sea salt
1/2 cup coconut milk
2 tablespoons chopped cilantro
Juice of one lemon
Slice the beef as thinly as possible and set aside until ready to cook.
Heat 2 tablespoons coconut oil in a wok or heavy pan. Pop the mustard seeds and then add the asafetida. Immediately add the red chilis, black pepper, kari leaves, onion, and coconut. Lower the heat and cook for 3 to 4 minutes then add the sweet potato, ginger, turmeric, coriander seeds, and salt. Add the coconut milk. Then cover the pan; let the mixture simmer for 5 to 10 minutes or until the sweet potato is cooked through. Remove this mixture from the pan onto a holding dish.
Return the pan to high heat and warm the coconut oil. over Add the beef and cook, stirring frequently for 3 to 5 minutes or until the beef is no longer pink. Stir the sweet potato mixture into the beef. Turn the heat off and fold in the cilantro. Squeeze lemon juice over and serve.
For a vegetarian option, replace beef with thin slices of portabello mushroom.
Sliced lamb or chicken can replace the beef.
Instead of coconut oil, use sesame, olive, or peanut.
December 02, 2022