Erachi Olathiathu
* Beef Coconut Fry *
Find this and other delicious recipes in India: Food and Cooking
In south India's state of Kerala, the politics is mostly Communism and the religion Hindu. However, thanks to a visit by a Syrian saint in 52AD, there is a small group of his descendant converts known as Syrian Christians. India's shores are awash with coconut, which commonly features in Syrian Christian cuisine. In this dish, also called Erachi Olittiyedu or Gosht Ulathiyathu, beef is floured, then sealed in a paste of coocnut and spices and finally casseroled to a fairly dry result.
SERVES
- 4
INGREDIENTS
- 50 g (2 oz) coconut milk powder
- 2-4 dried red chillies, chopped
- 675 g (1 lb 6 oz) lean topside of beef, weighed after removing all unwanted mater, cut into 4cm (1 1/2inch) cubes
- 3 tablespoons vegetable oil
- 2 cloves garlic, finely chopped or pureeed
- 100 g (4 oz) brown onion paste
- 400 ml (14 floz) water or stock
- 75 g (3 oz) fresh coconut flesh, shredded or desiccated coconut
- 2 teaspoons tamarind purée
- 10-12 dried Curry Leaves
- salt to taste
MASALA
- 2 tablespoons coriander seeds
- 3/4 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon black mustard seeds
- 3 cloves
- 3 green cardamoms
- 5 cm (2 inch) piece of cassia bark
METHOD
- Dry roast and grind the masala. Then add just enough water to make the ground masala into a paste.
- Combine the coconut milk powder and dried chillies and place in a large plate. Dab the pieces of meat in it, ensuring they are lightly coated in the mixture.
- Place the coated meat in a 2.25-2.75 litre (4-5 pint) lidded casserole dish.
- Heat the oil in a karahi or wok. Stir-fry the masala paste for 30 seconds then add the garlic and stir-fry for another 30 seocnds. Add the onion paste and continue stir-frying for 1 further minutes, then add the mixture to the casserole and place in a preheated oven, 190C / 375F / Gas 5.
- After 15 minutes, inspect and stir in one-third of the water or stock plus the coconut, tamarind and curry leaves.
- Inspect again 20 minutes later, adding the remaining water or stock.
- Cook for a further 20 minutes or untiul the meat is tender. The dish should be quite dry - if it is tender, but not dry enough, transfer the mixture to a karahi or wok and stir-fry until it becomes dry. Serve with plain rice.
Find this and other delicious recipes in India: Food and Cooking
RECIPE TESTING NOTES
16/8/2010 - Used Tamarind Chutney that I make, as didn't have any tamarind purée in the freezer. Used frozen coconut flesh. Cooked in the oven. Added an extra red chilli - 'cos we like it hot! All went very well.
