Beef Chilly Fry Recipe

Follow these steps to boil the beef

• Cut the beef into approximately 2 inch sized cubes
• Wash the beef and add it to a pressure cooker
• Add 1/2 tspn salt and 1/2 tspn ginger garlic paste to the beef and hand mix it well
• Now add 1/4 cup water into the pressure cooker and close the pressure cooker
• Place it on medium flame until 2-3 whistles and turn off the gas flame
• Wait until all the steam/heat from the pressure cooker has been released and only then open the pressure cooker to and check if the beef is cooked
• If the beef is cooked, keep it aside. If not, let it boil for another 1-2 whistles until cooked
• Do not discard the Beef stock

Follow these steps to make the chilly fry

• Take a wide skillet and add 3-4 tbspn oil
  
• Add the onions, Tomatoes, Chillies, Capsicum and Curry Leaves into the skillet
  
• Cover the skillet and place it on Medium flame
  
• After about 10 minutes, remove the lid and stir and mix all the ingredients well and add in some of the beef stock
  
• Now add in the ginger garlic paste and mix well
  
• As soon as the ginger garlic gets cooked and there is no smell of raw ginger garlic, you can add in the other ingredients i.e. Maggi cube, turmeric powder, pepper powder, vinegar and sugar and stir well. You can add some more stock if you like your chilly fry with a little semi gravy consistency. Keep the skillet open 

  Note:- do not add salt as the beef stock has salt in it. You can add salt later
• After about 5-7 minutes, add in the beef cubes and stir well
  
• Let it cook until each and every beef cube is coated and blended with the ingredients
  
• As it starts to boil, add in the chopped coriander and mix it well
  
• As soon as it starts to boil, check for Vinegar, salt, sugar and pepper .. if you require any of these Ingredients , add them at this stage
• Turn the gas flame to high and start stirring and mixing the chilly fry until all the juices and stock is thickened and forms into a thick semi gravy
• Once all the juices dry out, turn off the flame 
• You can add fried potatoes to the chilly fry and garnish with chopped coriander
• Enjoy your Beef chilly fry nice & hot with some Gorom Gorom Pao or Poee
• You can also enjoy Beef chilly fry as a side dish

Follow these steps to make the Ginger Garlic paste

• Add the following into a mixer grinder

  *100 gms Garlic (skinned and roughly chopped)

  *60 gms Ginger (thoroughly washed and roughly chopped. Some people like to remove the skin of the ginger. I don't. However, you can do it the way you are comfortable 🙂

  -Grind these two ingredients to a thick fine paste

  -Transfer this paste into an Air Tight container

  -As soon as the paste is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the paste has turned completely cool and only then cover it with a lid

  -Ginger Garlic paste should be stored in the refrigerator. It can be stored up to 15-20 days

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