The "Malabar Taco" is a flavour revolution.
It's where the deep, caramelised soul of a traditional Kerala Beef Ularthiyathu meets the vibrant, handheld energy of a Mexican taco. Usually, this level of flavour would take a mountain of onions, ginger and garlic and at least an hour of your time. But as a chef, I believe you shouldn't have to choose between authentic and fast. That's why I created KABO Curry Masala.
The No-Chop Secret
- No peeling ginger or garlic.
- No slicing kilos of onions.
- No measuring out ten different spice jars.
KABO Curry Masala is a complete, professional-grade blend. All the aromatics and spices are already balanced inside the pouch. You provide the meat; we provide the magic.
The Recipe: Malabar Beef Roast Tacos
Serves: 4 | Prep time: 5 minutes | Cook time: 20 minutes
Ingredients
- 450g beef, cut into small cubes (1cm)
- 100g KABO Curry Masala (one full pack)
- 2 tbsp coconut oil
- ½ cup water
- ¼ cup coconut slices (thenga kothu)
- 8 small tortillas (corn or flour)
- To garnish: sliced red onion, fresh coriander, chopped tomatoes and lime wedges
Method
- The one-step cook: Place the beef in a pressure cooker or heavy-bottomed pan. Add the KABO Curry Masala and enough water to cover the meat. No other seasonings are needed.
- Tenderise: Cook until the beef is tender.
- The signature roast: In a separate pan, heat the coconut oil and fry the coconut slices until golden brown.
- Caramelise: Add the cooked beef to the pan and sauté on medium-high heat until the spices reduce into a rich, dark coating on every piece.
- Assemble: Lightly char the tortillas. Add a generous spoon of the beef roast and top with onion, tomato and coriander. Finish with a squeeze of lime.
