I will reveal a terrible secret - they eat beef in India. Not everyone, and certainly not everywhere, but they eat. At least in Kerala. This state is considered the most advanced, modern and wealthy, so it is not surprising that the cuisine in it is "richer", and very different from the poor.
But, in addition, Kerala is an area with which the cuisine of southern India is associated.
To be honest, I don't see any difference in Indian cuisine from different provinces. A lot of rice, vegetables, spices, and little meat are used everywhere.
However, we, in northern latitudes, without meat, are hungry and cold. The Indians will not understand this, they will offer to use more spices "for sugreva", or to drink hot milk, but we have different culinary traditions.
So let's make the Kerala recipe cutlets?
We need:
- Beef - grams 800
- Potatoes - about four to five
- One egg
- A couple of onions
- Piece of ginger
- Head of garlic
- Green chili - one piece
- Curry spoon
- Black peppercorns 1 teaspoon
- Cardamom in pods - six pieces
- Cloves, 6 sticks
- Half a stick of cinnamon (better than real, Ceylon, because cassia will give the taste that we associate with pastry)
- Cumin -2 teaspoons
- Fennel seeds - 2 teaspoons
- Ground red chili pepper - 1 teaspoon
- Turmeric powder - 1 teaspoon
- Breadcrumbs
- Vegetable oil for frying
How we cook:
The main feature of these cutlets is that the meat is used ready-made. But not just ready-made. Here you have to dodge.
First, we prepare masala for cutlets: in a dry frying pan, send black pepper, cardamom, cloves, cinnamon, caraway seeds, fennel. Heat over low heat for 3-4 minutes, then let cool and grind in a coffee grinder or mortar. Then add the ground chili and turmeric. Stir.
Now we cut the meat into small pieces, add a couple of tablespoons of this mixture to them and put them in a baking bag, send them to the oven for about forty minutes. There is another option - we put a large pot of water on the burner, immerse a bag of meat in it and boil it for about forty minutes. There is an option for owners of pressure cookers - they cook meat with masala for ten minutes.
We take it out, let it cool.
At this time, boil the potatoes, turn them into mashed potatoes, let them cool.
Do you already think that it is not worth the candle? Come on, do not despair, there is a little left. We make minced meat from the finished beef (liquid - drain it before you scroll it), mix it with mashed potatoes.
Heat a little oil in a frying pan, and finely chopped onion, finely chopped or crushed garlic (cloves 6, and so - to taste), finely chopped ginger (about two cm piece), finely chopped and rid of seeds and septa green chili. When all this is fried, we put it in minced meat, add a spoonful of curry, salt to taste and here it is - the moment of truth.
We form cutlets!
Dip them in a beaten egg, roll in breadcrumbs - and fry in a skillet with well-heated butter until golden brown.
Enjoy your meal!