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Beef Chilly Fry (Costa Hotel Style)

½ kilo beef, cut into small cubes (I use top cut sirloin, as you don't have to cook it for very long, but you can use braising or stewing beef)
1 big onion, diced large
1 big, or 2 small tomatoes, diced large
2 flakes of garlic, sliced
1 - 2 hot green chillies, sliced lengthways (optional)
1 tbsp soya sauce
1 tbsp hot chilli sauce
1 tsp Tabasco sauce (optional)
Salt to taste
Around 2 tbsp oil

For the masala:

4 long mild red chillis (use more according to your spice tolerance)
¾ tsp cumin seeds, jeera
5 - 6 whole peppercorns
1 inch piece of cinnamon or cassia bark
4 whole cloves
1 inch piece of ginger, chopped
4 flakes of garlic, chopped

½ medium onion, chopped


For the masala: Toss together the red chillies, cumin seeds, peppercorns, cinnamon and cloves in a hot, heavy pan, until the spices are just toasted. Transfer to a heavy duty blender or mixie. In the same pan, add the chopped onion, garlic and ginger and fry without oil till the raw smell from the onion disappears, around 5 - 6 minutes. Transfer to the blender with the spices, and grind to a fine paste, using a little water if necessary. You should get quite a nice red paste. If your paste is not red enough, use a tablespoon of paprika, it will give the masala a lovely red colour without adding too much spiciness.

Add salt to taste. I normally use around 1 and half teaspoon.

Marinate the cubed beef in this masala for at least 1 hour, more if possible.

In a pan, heat the oil, then add the diced onion. Fry for about 5 minutes on a medium heat, stirring. Add the sliced garlic and fry for a minute more. Now add the tomatoes, and cook for roughly 5 minutes, until the tomatoes are soft and squishy.

Add the marinated meat, to the pan, and fry on a high heat until the beef is cooked and the masala is quite dry. Stir in the soya and chilli sauce and tabasco and cook for a few more minutes.

Taste and adjust the salt.

You can make this dish with a little gravy if you want, just add a dash of water if the beef is getting too dry.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise