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Kerala beef cutlet
ബീഫ് കട്ലറ്റ്: crumbed, fried patties of spiced minced beef, potato and black pepper from Kerala bakeries
Beef cutlets are a fixture of Kerala bakery counters and of Syrian Christian Christmas and wedding tables, where they are served with sliced onion salad and tomato sauce. The beef is cooked dry with ginger, garlic, green chilli and lots of black pepper, mashed with potato, shaped into ovals and fried in a crunchy breadcrumb coat. They are peppery, savoury and crisp, good hot or at room temperature. The mistake is a wet filling: if the mince still has juice in the pan, the cutlets split and soak up oil. Cook the meat until completely dry. Chef's tip: shape the cutlets a day ahead and chill or freeze them on a tray; cold cutlets hold their shape perfectly in the oil.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the filling
- 1 ⅛ lb minced beef
- ½ tsp ground turmeric
- 1 ¼ tsp salt
- ½ cup water
- 10 ½ oz floury potatoesboiled, peeled and mashed
- 2 tbsp coconut oil
- 2 onionsfinely chopped
- 1 tbsp fresh gingerfinely chopped
- 5 garlic clovesfinely chopped
- 3 green chilliesfinely chopped
- 12 curry leavesfinely chopped
- 1 tsp garam masala
- 2 tbsp fresh corianderchopped
To coat and fry
- 2 eggsbeaten with a pinch of salt
- 4 oz dry breadcrumbs
- 2 cups coconut or sunflower oilfor frying
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Method
0/7 doneStep 1: Put 1 ⅛ lb minced beef, ½ tsp ground turmeric, half the ⅝ tsp salt, half the 1 tsp freshly ground black pepper and ½ cup water in a pan. Cook covered over medium heat for 15 minutes, then uncover and cook, breaking it up, until every bit of liquid has evaporated and the mince is dry and crumbly. Pulse briefly in a food processor if you want a finer texture.
20 minStep 2: Heat 2 tbsp coconut oil in a frying pan and fry 2 onions over medium heat for 6-7 minutes until soft and just golden. Add 1 tbsp fresh ginger, 5 garlic cloves, 3 green chillies and 12 curry leaves and fry for 2 minutes.
9 minStep 3: Add the cooked beef, 1 tsp garam masala and the rest of the 1 tsp freshly ground black pepper and ⅝ tsp salt and stir-fry for 3 minutes until dry. Take off the heat, mix in 10 ½ oz floury potatoes and 2 tbsp fresh coriander and cool until you can handle it.
4 minStep 4: Divide into 16 portions and shape each into a flat oval about 1.5 cm thick, pressing firmly so there are no cracks. Chill for 20 minutes if the mixture feels soft.
12 minStep 5: Dip each cutlet in 2 eggs, let the excess drip off, then press into 4 oz dry breadcrumbs to coat evenly all over.
8 minStep 6: Pour 2 cups coconut or sunflower oil into a heavy, wide pan no more than a third deep and heat to 170-350°F on a thermometer, or until a bread cube turns golden in about 40 seconds. Never leave the hot oil unattended.
5 minStep 7: Fry 4-5 cutlets at a time for 2-3 minutes a side until deep golden and crisp; the oil should keep bubbling briskly around them. Drain on kitchen paper and serve hot with onion salad and tomato sauce.
12 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 22 g
- Carbs
- 25 g
- Fat
- 21 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kerala beef cutlet take?
- About 75 minutes in total: 35 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of freshly ground black pepper?
- Black peppercorns, freshly ground, same amount.
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