This is my version of the chilli beef fry I sampled in one of the many toddy shops along the Kerala coast.
A toddy shop is a scaled-down Indian equivalent of our local pub, and a toddy is a potent drink made from the fermented sap of a palm or coconut tree. It packs a mean punch due to the high alcohol content.
There is little doubt in my mind that the hot, spicy and salty chilli beef fry is served to encourage more drinking from the punters. I’ve toned down the dish slightly to make it a little more balanced and omitted the toddy, which is difficult to find here, to say the least. Serve it with plain rice, a side vegetable, some cooling raita and a sweet chutney.
SERVES 4
600g beef fillet
1 tsp hot chilli powder
pinch of chilli flakes
1 tsp dried mango powder
3cm ginger, peeled and grated
sea salt and freshly ground black pepper
1 tsp coconut oil (optional)
vegetable oil, for deep-frying
1 large onion, peeled and very finely chopped
2 dried red chillies
1 tsp caster sugar
juice of 2 limes
3 tbsp rice or corn flour
1 fresh red chilli,
deseeded and thinly sliced
Cut the beef into thin strips and put it into a large dish with half the chilli powder, the chilli flakes, dried mango powder, ginger and some seasoning. Add the coconut oil, if using, and mix well. Let the meat marinate for 15–20 minutes before cooking.
Heat a tablespoon of oil in a pan and add the onion, chillies, remaining chilli powder and a pinch of salt. Cook, stirring every now and then, for 5–6 minutes until the onion is soft and translucent. Add the sugar and fry for a few more minutes until the onion begins to caramelise. Add the lime juice and take the pan off the heat.
Heat 5cm of oil in a deep pan until hot. Toss the beef in the flour until evenly coated then deep-fry in batches for 2–3 minutes until brown and crisp. Drain on a plate lined with kitchen paper.
When all the beef has been cooked, toss the strips with the onion mixture and sliced chilli.
Transfer to a warm plate and serve immediately.
From Gordon Ramsay's Great Escape: 100 of My Favourite Indian Recpies HarperCollins £25.
Read more from Gordon Ramsay.
