Description
A delicious coconut cream steak curry with a blend of spices, perfect for serving with rice and poppadoms.
Ingredients
Scale
- 1 tbsp oil
- 400 g (14oz) minute, thin rib-eye or sirloin steak
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp oil
- 1 onion (peeled and chopped into wedges)
- 1 red bell pepper (deseeded and chopped into chunky pieces)
- 12 cherry tomatoes (sliced in half or 3–4 regular tomatoes, roughly chopped)
- 1 green chilli (finely chopped)
- 3 garlic cloves (peeled and minced)
- 2 tbsp minced ginger
- 2 tbsp mild curry powder (go hotter if you prefer)
- 1 tbsp ground coriander
- 1/2 tbsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 x 400g (14oz) can finely chopped tomatoes
- 240 g (1 cup) coconut cream
- chopped fresh coriander (cilantro)
- boiled rice
- poppadoms
Instructions
- Start with the steak. Heat a large frying pan (skillet) over a high heat. Coat the steak in the oil and season on both sides with the salt and pepper. Add the steak to the hot pan. Fry for 1 minute each side, then remove from the pan and place, covered, on a plate.
- Reduce the heat to medium. Add the oil, then the onion, red pepper, tomatoes, chilli, garlic, ginger, curry powder, coriander, cumin, paprika, cinnamon, salt, and pepper. Fry together, stirring constantly, for 4 minutes until the onion starts to soften.
- Add the canned tomatoes and coconut cream. Stir again and bring to the boil, then reduce the heat and simmer for 5 minutes.
- Meanwhile, cut the steak into thin slices.
- Add the sliced steak back into the pan (along with any resting juices) and stir together. Simmer for a further 2 minutes, then turn off the heat and serve, topped with fresh coriander. I like to serve this with boiled rice and poppadoms.
Notes
- For a spicier dish, increase the amount of curry powder and add more green chillies.
- This dish can also be served with naan bread instead of rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 30g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg