The beef is marinated with shallots, ginger, garlic, red chillies, curry leaves and coconut slivers that have been sautéed in a generous amount of coconut oil. The beef is allowed to slowly roast on a low flame till it is dark and melt-in-your-mouth tender. The longer you cook the beef, the darker and tastier the beef fry turns out. A cast iron pan or an earthen pan are the best choices to achieve a dark crust on the meat, but any thick-bottomed pan will work in a pinch.