Ingredients & Substitutes

Instructions

1. 1

   Combine 1.5 pounds of thinly sliced boneless beef short ribs in a large bowl with 2 tablespoons ginger-garlic paste, 1 teaspoon turmeric powder, 1 tablespoon Kashmiri red chili powder, 1 teaspoon garam masala, 2 tablespoons white vinegar, and 0.5 teaspoon salt, ensuring all meat is evenly coated for marination.

2. 2

   Heat 0.25 cup coconut oil in a large wok or heavy-bottomed pan over high heat until shimmering, then flash-fry the marinated short ribs in three batches for 2-3 minutes per batch until deeply browned, removing each batch to a plate as they are done.

3. 3

   In the same pan, reduce the heat to medium, then add 15 fresh curry leaves and 2 slit green chilies, cooking for 30 seconds until aromatic.

4. 4

   Introduce 1 medium thinly sliced red onion to the pan, sautéing for 5-7 minutes until the onion turns translucent and slightly caramelized.

5. 5

   Return all the flash-fried short ribs to the pan with the aromatics, tossing them gently to combine the flavors thoroughly.

6. 6

   Stir in 0.25 cup fresh chopped cilantro, allowing it to warm through for 1 minute before removing the pan from the heat.

7. 7

   Serve the Goan Chili-Garlic Flash-Fried Short Ribs immediately with a side of rice or Indian bread.