Erachi Aanam / Malabar Style Meat Curry


1/2 kg beef/ mutton, cut into pieces
2 big onions, sliced
1 tomato, chopped
4 green chillies, chopped
1 tsp ginger paste
1 tsp garlic paste
1 big potato, peeled and cubed
1 tbsp chilli powder
2 tbsp coriander powder
1/2 tsp turmeric powder
1 tsp fennel powder
200 ml thick coconut milk ( extracted from 1/2 cup of grated coconut)
1 sprig curry leaves
2 piece cinnamon
4 cardamoms, crushed
4 cloves
2 tbsp oil
4 tbsp ghee
salt to taste
1 tbsp coriander leaves, chopped


  1. Heat ghee and oil in a large heavy bottomed pan or in a pressure cooker. 
  2. Add curry leaves,  cinnamon, cardamom, cloves and 1 tbsp sliced onion and saute well till the onion turns golden.
  3. Then add the remaining sliced onion, chopped green chillies, ginger paste, garlic paste and chopped tomato and saute well.
  4. Add chilli powder, coriander powder, turmeric powder and fennel powder and mix well until the raw smell disappears.
  5. Now add the cleaned meat pieces and mix well for 3-4 minutes.
  6. Add cubed potato, salt and enough water, mix well and cook covered at medium flame until the meat are soft and cooked.
  7. Then add thick coconut milk to the cooked meat, mix well and allow to boil for 3-4 minutes.
  8. Garnish it with chopped coriander leaves and remove from flame..Serve hot with ghee rice,pathiri, kadumbu, chapati etc..
Recipe Source: Classic Malabar Pachakam by Faiza Moosa

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