In a pressure cooker, add half quantity (of the above mentioned coconut oil) for enhancing the flavours, as soon it’s hot, add the cut beef and open fry for two mins, add Kerala onions(small shallots), add half of the portion of chopped ginger and garlic, Half portion of chopped tomato evenly chopped, (Half portion) sprigs of curry leaves the more the better, chili powder, teaspoon coriander powder, half portion of Garam masala, turmeric powder, half portion of black pepper, salt to taste, Mix well and pressure cook, do not add any water, as the beef will release its own stock, up to 6 to 8 whistles depending on the kind of beef you have purchased, off the flame and make sure you remove the beef (dry) and keep the stock or water which is released aside.

In a Cooking vessel, add the remaining coconut oil, add large sliced onions, cook it for 5 to 6 mins until golden brown, add remaining finely chopped ginger and garlic, add remaining chopped tomatoes, cook for few mins, add sliced chilies, add the remaining curry leaves (the more the better)

Add the dry beef and mix well, and open fry and keep stirring occasionally for 5 mins, now you may add the stock or the soup which was released in the cooker, and mix well.

Now add remaining Garam masala

Add Cumin seeds powder

Add salt to taste, Mix well.

Close the lid and cook for 15 mins in between keep stirring, after 15 mins add Fennel seeds powder, remaining half of black pepper crushed powder, one sprig of fresh Curry leaves, mix well and keep stirring till you get the consistency of semi dry or dry the way you like your Kerala beef, both ways it is delicious.