A PASSAGE TO INDIA
Suppers with spice
SERVES 4
2 rump or blade steaks
(approx 250g each), thinly sliced 2tbsp fresh ginger, grated
1 green chilli, finely chopped 4 garlic cloves, finely chopped 2tsp freshly ground black pepper ½tsp ground coriander
½tsp ground turmeric
A pinch of chilli powder
2 whole dried red chillies
50g coconut oil
1tsp yellow mustard seeds
15 fresh curry leaves
(dried will also work)
2 onions, thinly sliced
30g fresh coriander, chopped
30g coconut flakes, toasted
1 lime, cut into wedges
1
Place the sliced beef in a bowl with the ginger, green chilli, garlic, black pepper, ground coriander, turmeric and chilli powder and, using your fingers, massage the spices into the meat.
2 Place a frying pan with a lid over a high heat. When hot, tip in the beef and dried red chillies (no oil is needed), then cover and cook for 5-10min or until the beef is cooked through.
Remove the lid and continue cooking until all the moisture cooks down and coats the meat.
3 Meanwhile, in a separate pan, heat the coconut oil and add the yellow mustard seeds and curry leaves. Let them sizzle for a few seconds, then add the onions and fry for about 5min until golden brown. Fold in the cooked beef and chopped coriander and cook, stirring occasionally, for a further
5-10min until the beef pepper fry turnsa dark brown colour.
4 Serve the fry immediately with the toasted coconut flakes and lime wedges on the side.