Marinate the beef with turmeric powder, salt and cracker black pepper for about an hour.
Add ½ cup water to this and pressure cook in a traditional pressure cooker for 15 mins and 2-3 whistles (pressure releases). If using the Instant Pot to do the pressure cooking, set to MANUAL for 15 mins. Close and seal the lid and start. Wait for 10 mins of natural pressure release and then do a manual pressure release by turning the pin to release.
Heat coconut oil in a heavy bottomed pan like a Dutch oven. Add the curry leaves, onion and garlic to this. Sauté till onions soften.
Add the beef to the pot with the water it cooked in. Reduce heat to medium and let it cook in the liquids for some more time.
Meanwhile, get the meat masala ready. Toast the spices over low heat till aromatic and fragrant. Be careful to not let it burn. Let it cool a little and grind to a fine powder.
Also, in another skillet, lightly toast the coconut slices till some of them are golden brown.
Once the liquid has halved in the pot with the beef, add the meat masala and mix well.
Add the toasted coconut to it as well and mix well.
Cook for a few more minutes till all the liquid is gone and the masalas stick to the beef chunks.
Garnish with more curry leaves and serve hot.