Beef Chukka

Beef Chukka is a Popular dish from Western India

This particular Meat Dish is made with a lot of care and attention,hence the taste is phenomenal.

Beef Chukka is made in Several Stages

  • Stage One : The meat is first carefully tenderised or forked and marinated for a few hours.
  • Stage Two : Then cooked with vinegar and brine
  • Stage Three : Fried lightly to perfection
  • Stage Four : Tossed in a freshly ground spice powder.
  • Stage Five : Chukka is made using lots of fresh ginger garlic and curry leaves.

This recipe was passed down from my beloved aunt Hameeda : who left this world not long ago…(May Allah forgive her sins and grant her a highest place in Jannah)My sister always made the best Beef Chukka in the family and it was one of my father’s favourite dishes till date.

I have tweaked it abit using a few extra things so I wouldn’t say mine is the most authentic one

Let’s Get Started

You Will Need

Stage One

Marinate the beef for at least two hours

  • 1 Kg Beef cut into large pieces ( I used part with bone because that’s how we prefer )
  • One cup vinegar
  • One Cup Water
  • Salt and Pepper
  • Coconut Aminos 2 tbsp or Soy Sauce

Stage Two

Add all ingredients and cook beef till tender.Not too soft, they will break when frying.Pressure cooking will make it faster (5 whistles)

Coconut Aminos is a healthier alternative to Soy sauce

Stage Three

Strain water and remove meat pieces.You could deep-fry or shallow fry

Reserve liquid to be used later

Stage Four

Make the spice mix : You will need

  • Cinnamon Stick 3″
  • Cardamom 10
  • 1 Tbsp Black Peppercorns
  • 2 Tbsp Cumin Seeds
  • 2 Tbsp Coriander Seeds
  • Curry Leaves
  • Pandan Leaves

Dry Roast the whole spices in a saucepan, let it cool and then grind into a fine powder

Add this into the fried meat and mix it around.Set this meat aside and start prepping for the Chukka

Make sure the meat is well coated

Stage Five

For the Chukka you will need :

  • 1 B onion chopped finely
  • Ginger and Garlic 100g
  • Curry leaves
  • Pandan Leaves
  • Lime juice of one lime
  • Tamarind Pulp 1 tbsp
  • Salt if needed

In another pan, heat ghee and add in onions.Let this fry and get beautifully golden.

Next, add in garlic,curry leaves,pandan leaves

Now add in ginger and mix well.

Let this cook for a few minutes till you see the oil seperates.And add in the Meat and mix well

Finally mix in tamarind pulp, lime juice and the stock that was remaining after boiling the meat earlier.Let this come to a simmer on high, once it has reduced down to the consistency you prefer,switch off the flame and let this settle for few minutes before serving.

Ideally this dish is dry but if you prefer with more gravy, you could either add 1/2 cup stock that was left after boiling the meat from earlier or whisk in 2 tbsp Maggi Coconut Milk Powder with that stock and pour that to make a creamy gravy

There are few things you need to top this with after plating.

  • 1 B Onion sliced into rings
  • 5 Green Chillies slit lengthwise
  • 3 Capsicums sliced to an angle
  • Fresh Coriander Leaves

I hope I have done justice to my aunt’s recipe.Miss her so much and it’s been almost 40 days.Please say a small prayer for her if you ever make this delicious dish

It is well paired with Coconut Rice or plain Chappathi

My recipe for Coconut Rice is on the blog : will attach the link below

Would love to see your remakes on this lip smacking Deliciousness.Be sure to tag me on social media or send me a screen shot if your account is private. So I can reshare them in my stories

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Much Love ? Nuzrath

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