Beef ularthiyathu


Preparation info

  • Serves


    • Difficulty


Appears in

Floyd's India

Floyd's India

By Keith Floyd

Published 2001

  • About

This is a dry curry inasmuch as the dish is cooked long enough for the meat to absorb all of the cooking liquor. It should still be moist and taste spicy and slightly sour.


  • 1 large red onion, finely diced
  • coconut oil (preferably)
  • 1 kg/ lb


  1. Blend all the masala ingredients to a powder and tip into a convenient container.
  2. Fry the finely diced red onion in some coconut oil until it is softened. Stir in the powdered masala, mixing well with the oil and onion, and cook over a low heat for a minute or two. Add the meat, coconut, ginger, vinegar and about 10 or 12 small curry leaves. Stir thoroughly so