Here is the dish I love! This has been my favorite ever since childhood days. Erachi is a dish I have always wanted to learn to make. I could eat this every week. Now that I know how to make it, I just might!
Erachi / Kerala Meat Fry
Serves a small family 4 or 5
Ingredients:
Cubed meat (beef: chuck roast) - 3 lbs
Serves a small family 4 or 5
Ingredients:
Cubed meat (beef: chuck roast) - 3 lbs
Cut against the grain in bite size pieces.
To Marinate:
Ginger - 3 inches peeled and chopped
To Marinate:
Ginger - 3 inches peeled and chopped
Garlic 6-7 cloves chopped
Yellow onions- minced fine / 1 onion
Yellow onions- minced fine / 1 onion
Coriander powder - 2 tsp
Red chilly powder - 1 tsp
Red chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Black Pepper fresh ground - 1 tbsp
Salt - to taste
To Season:
Canola oil - 3 tablespoons
Black Pepper fresh ground - 1 tbsp
Salt - to taste
To Season:
Canola oil - 3 tablespoons
Mustard seeds- 1/2 tsp
Ginger and garlic juliennes - 1/4 cup, together
Yellow Onions -1/2
Curry Leaves - 2 sprigs
Thin Coconut Slices - 3 tbsps (optional)
Ginger and garlic juliennes - 1/4 cup, together
Yellow Onions -1/2
Curry Leaves - 2 sprigs
Thin Coconut Slices - 3 tbsps (optional)
Method:
Wash meat well in running water. Drain.
Marinate using the above ingredients listed under, 'to marinate'. Let it stand for at least 1 hour.
Wash meat well in running water. Drain.
Marinate using the above ingredients listed under, 'to marinate'. Let it stand for at least 1 hour.
The meat lets out water so we do not need too much of it while cooking.
Heat oil in a non stick pan. Sauté onions, garlic, ginger, once nicely sweated stir in marinated beef.
Separate pan
Get ready the ingredients needed 'to season'. Heat 3 tablespoons oil. Place 1/2 chopped onion in hot oil, Splutter mustard seeds, followed by the coconut bits (if using ) .Also add small amount of ginger and garlic. Add curry leaves (2 sprigs). Saute until the coconut bits and ginger-garlic are toasted and the onions acquire a golden colour. They would get caramelised further as you fry the meat later.
Dump the meat along with its gravy.
Lower heat to medium and reduce the water under controlled heat. Now you see the cooked water has turned saucy.
The gravy thickens and the masala gets coated within 3-5 minutes.
Be careful with the flame at this point. drizzle a little more oil as you are going to fry the meat further.
Check salt and add the remaining 1/2 tsp pepper powder( we had used 1/2 tsp earlier and had reserved the rest half to add at this point).
Dump the meat along with its gravy.
Lower heat to medium and reduce the water under controlled heat. Now you see the cooked water has turned saucy.
The gravy thickens and the masala gets coated within 3-5 minutes.
Be careful with the flame at this point. drizzle a little more oil as you are going to fry the meat further.
Check salt and add the remaining 1/2 tsp pepper powder( we had used 1/2 tsp earlier and had reserved the rest half to add at this point).
The masala may stick to the bottom. So turn the meat pieces once every minute. Roast until it gets dry and acquires that dark brown hue.
I personally don't like them too dry and hence take off from fire while the pieces get coated well with the masala and are still moist and succulent.
Such a nice Sunday evening in Ammy's haven! A memory that will add to the " love" that is added each time I make this!
