Recipe of the week: Nadan Beef Fry Spicy Beef with Onion

Chef and award-winning author Monisha Bharadwaj celebrates authentic Indian cuisine in her new book The Indian Cookery Course. Here is a taster of the wonderful recipes – find more delicious recipes in HELLO! out now.

"This famous Christian dish from Kerala uses sweet shallots called chuvanulli. If you cannot find shallots, use onions. Many Hindus in Kerala eat beef and such delicacies are served in small bars called toddy shops across the states."

Serves: 4
Preparation time: 15 minutes
Cooking time: 1 hour 15 minutes


For the spice mix
1 tsp fennel seeds
1 small cinnamon stick
4 cloves
2 star anise
10 black peppercorns

For the curry
900g/2lb boneless beef, cubed
2 tsp ginger and garlic paste
8 shallots, or 3 onions, peeled and finely sliced
3 tbsp dried coconut slices
1 tsp medium-hot red chilli powder
1 tbsp ground coriander
1 tsp ground turmeric
2 tbsp malt vinegar
2 tbsp coconut oil
10-12 fresh or 20 dried curry leaves
1 tsp garam masala
1 tsp freshly ground black pepper
Boiled rice or rotis, to serve


1. Heat a small frying pan over a high heat. Add the spices for the spice mix and dry-toast for about 1 minute, until slightly dark and fragrant.

2. In a large bowl, mix the spice powder with the beef, ginger and garlic paste, half the shallots or onions, the coconut slices, the chilli powder, ground spices and vinegar, and season with salt.

3. Place the beef in a saucepan and pour in enough water to come halfway up the meat. Stir and bring to the boil. Reduce the heat, cover and simmer for 1 hour, or until the beef is tender. If the mixture begins to stick to the bottom of the pan, add a couple of tablespoons of water, taking care not to add too much as the final dish should be dry.

4. When the beef is tender, remove the lid and cook over a high heat until all the liquid has evaporated.

5. Heat another pan over a high heat. Add the coconut oil. Fry the curry leaves (standing back from the pan if using fresh leaves, as they will splutter) and the remaining shallots or onions for 7-8 minutes, until the onions have softened. Add the cooked beef.

6. Season to taste. Stir in the garam masala and freshly ground black pepper and cook for a further few minutes. Serve hot with rice or rotis.

With 300 recipes from across India, The Indian Cookery Course by Monisha Bharadwaj celebrates one of the world's richest cuisines. The book also contains more than 40 masterclasses, each accompanied by step-by-step photographs, covering everything from making chapattis to deliciously sweet Gulab Jamun. Published by Kyle Books (£25 hardback), with photography by Gareth Morgans; visit