Goa is not only popular for its fish & seafood specialities but is also known for its meat preparations especially pork & beef. Roasts & chilli fries are loved & enjoyed throughout the year irrespective of festive occasions.
Today’s post is a Goan Roast Beef Chilli Fry. The best part of a chilli fry is that you can fix it instantly & in a jiffy. You can make it very spicy with lots of green chillies or reduce the heat by discarding the pith & seeds. You may add fried potatoes or boiled potatoes in the chilli fry or serve with mashed potatoes, baked Hasselback Potatoes or French fries on the side.
You can make it more flavorful by adding spice powders & lots of fresh coriander.You may even used crushed or broken dry red chillies in the chilli fry or use fresh red chillies too. It is all up to you as to how you would like your chilli fry to be! Lemon/limes or vinegar adds in that bit of tang to a chilli fry.
You can enjoy as a starter or as a light meal bread or a pulao. This Goan Roast Chilli Fry is wonderful as a light lunch, or as great picnic sandwiches with Hasselback Potatoes or enjoy as an any time snack or even a starter.
It is ideal to relish this steaming hot & freshly prepared chilli fry in the rainy weather as well as in winter in the comfort of your home. We love this dish & I’m sure you will too. Here is my version for you to try out… Enjoy! 😀
For the Marinade :
- 1 kg Beef (undercut or sirloin)
- 3 one inch pieces fresh Ginger (peeled & bruised)
- 1 tbsp. fresh Ginger paste
- 50 gms. fresh Garlic paste
- 1 tsp. Turmeric pwd.
- 6 Peppercorns
- 5 Cloves
- 2 one inch Cinnamon Sticks
- Juice of 2 Limes or a dash of Vinegar
- 4 tbsps. Vegetable Oil/Ghee
- 4 dry Kashmiri Chillies (destemed, deseeded & broken)
- 1 cup Water
- Salt to taste
Wash the chunk of beef & drain well.
Pierce with the fork all over the meat.
Rub ginger-garlic paste, turmeric pwd., lemon juice & a little salt all over the meat.
Marinate for about 4 hrs. or preferably overnight in the fridge.
Heat the pressure cooker body with oil/ghee till hot.
Add broken dry Kashmiri chillies, peppercorns, cloves, cinnamon sticks, bruised ginger & sauté well.
Add the marinated beef & sauté till the meat is browned on all sides.
Add 1 cup water or more if required.
Pressure cook upto 4-5 whistles till the meat is tender.
Let the cooker cool down & then open it.
If there is excess water then let the meat cook with the pan open.
Reduce till the gravy is thick.
Let the meat sit in the gravy till it absorbs the flavors.
You may baste the meat with the thick gravy from time to time.
When the chunk of roast cools down then proceed to prepare the chilli fry.
For the Beef Chilli Fry :
- 2 cups Beef Roast (thinly sliced/julienned or cut into cubes)
- 1 med. Potato (peeled, cubed & soaked in water) (optional)
- 4 large Onions (peeled & sliced or diced)
- 1 med. Tomato (sliced or cubed)
- ½ tsp. Black Pepper pwd./White Pepper pwd.
- 3 flakes fresh Garlic (finely cut)
- 1 tsp. fresh Ginger (grated) (optional)
- 6-8 fresh Green Chillies (finely cut or julienned)
- ¼ tsp. Turmeric pwd.
- A pinch of Sugar
- 4 tbsps. Vegetable Oil
- Salt to taste
- A handful of fresh Coriander (roughly chopped)
To prepare the Roast Beef Chilli Fry :
Heat a wok/kadhai with oil till hot.
Reduce heat & add the green chillies, garlic-ginger & fry briefly.
Add the drained cubed potatoes, turmeric, some salt & fry till the potatoes are cooked through.
Add the chopped onions & sauté till translucent.
Then add the chopped tomatoes & a pinch of sugar & cook till soft.
Add sliced/cubed roast beef, pepper pwd. & give it a good stir.
Stir fry on high heat.
Add some of the roast gravy if you like & stir well.
Reduce heat & adjust salt to taste.
Serve hot garnished with freshly chopped coriander leaves.
Enjoy with bread, pav, any Indian bread or on the side with pulao.