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Beef Sukka

User Rating 4.5 Star Rating (4 Reviews)


Beef Sukka

Beef Sukka

Image © 2006 Petrina Verma Sarkar licensed to About.com
This dish from coastal, western India combines elements and ingredients of both the Malabari and Goan styles of cooking. Though it is a dry dish with very little gravy, Beef Sukka tastes really nice with plain boiled rice! You can even serve it with hot Chapatis. Add a green salad and you'll have a well-rounded meal.


  • 1/2 kg of 2" beef chunks (preferably use Gravy or Stew Beef)
  • 1/2 tsp cardamom seeds
  • 1 tsp fennel seeds
  • 3 pieces (1" each ) of cinnamon
  • 6 cloves
  • 1/2 tsp fenugreek seeds
  • 1/2 tsp black peppercorns
  • 3 tsps coriander powder
  • 2 tsps cumin powder
  • 3-4 tbsps vegetable/ canola/ sunflower cooking oil
  • 1 large or 2 medium onions chopped very fine
  • 2 tbsps garlic paste
  • 2 tbsps ginger paste
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder (optional)
  • 1 400 ml can of coconut cream
  • 1 tsp sugar
  • 3 tsps white vinegar
  • Salt to taste
  • Fresh chopped coriander to garnish


  • Grind the cloves, cinnamon, cardamom, fenugreek, fennel seeds and peppercorns together into a fine powder in a dry coffee grinder or food processor.
  • Mix the turmeric, red chilli (if using), cumin and coriander powders with the above mixture and stir to blend. Keep aside for later use.
  • Heat the oil in a deep, heavy-bottomed pan on a medium flame/ heat. When hot, add the onions to it and fry till golden. Now add the ginger and garlic pastes and brown.
  • Add the meat chunks and salt to taste. Mix well and cook, stirring frequently, till the meat is brown on all sides.
  • Add the powdered spice mix and stir well. Cook till the spices begin to give off a cooked aroma ("raw" spices have a sharp pungent aroma as compared to "cooked" spices).
  • Now add the coconut cream and mix well.
  • Cover the pan, simmer the flame and cook. Check every 2-3 minutes and stir if required to prevent burning. After 10 minutes of cooking this way, remove the cover and cook open till most of the gravy has dried up and turned thick and a dark brown color. Check and stir as needed.
  • Add the sugar, vinegar and mix well. Cook for 2-3 minutes more and then turn off fire. Check seasoning and add salt if required.
  • Garnish with fresh chopped coriander and serve with plain boiled rice or Chapatis and a green salad.
User Reviews

Reviews for this section have been closed.

 5 out of 5
First Time, Member Lothlorien18

Although I make lots of curries I haven't tasted a curry like this before and loved it! Lots of flavours which you can actually taste. I will definitely be adding it to my favourite recipes.

8 out of 8 people found this helpful.

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