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Kerala style kadai meat roast is a deliciously spicy and aromatic dish, rich in traditional flavors of Kerala. Slow-cooked in a kadai (wok) with a blend of spices and curry leaves, it develops a thick, flavorful coating that clings to the tender meat. This dish is perfect for family dinners or special occasions, offering an authentic taste of Kerala. Serve it with rice, parotta, or chapati for a hearty, satisfying meal.

Ingredients 


( Grind to a fine paste)

1 tbsp ginger paste
1 tbsp garlic paste 
1 tsp salt 
2 tsps chilli powder 
1/2 tsp turmeric powder 
1 tsp pepper corns
1 tbsp fennel seeds ( saunf)
3 cloves
1 cinnamon 
1 tbsp coriander powder 
Grind with a tbsp or 2 of vinegar 


To boil the meat

2 tbsp of coconut oil 
2 tbsp of ground paste in the beginning 
1 kg  meat

Saute well  cover and pressure cook for 3-4 whistles depending on your meat. 


To roast

4-5 tbsp of oil
5-6 handfuls of onions sliced
A few curry leaves 
Remaining Ground masala
Curry leaves for garnishing 

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