Directions
- 1Heat a large frying pan over a high heat.
- 2Coat the minute steaks in 1 tablespoon of oil, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
- 3Add the steaks to the hot pan and fry for 1 minute on each side.
- 4Remove from the pan and place on a plate and cover with foil.
- 5Reduce the heat of the pan to medium.
- 6Add 1 tablespoon of oil, onion, bell pepper, cherry tomatoes, chopped green chili, minced garlic and minced ginger.
- 7Add the spices (curry powder, ground coriander, ground cumin, paprika, ground cinnamon, salt and pepper).
- 8Fry together, stirring constantly for about 4 minutes, until the onion starts to soften.
- 9Add the canned chopped tomatoes and coconut cream.
- 10Stir and bring to the boil then reduce the heat and simmer for 5 minutes.
- 11Cut the steak into thin slices.
- 12Add the sliced steak back into the pan along with any of the resting juices on the plate and stir together.
- 13Simmer for a further 2 minutes and turn off the heat.
- 14Serve the curry on top of boiled rice topped with fresh coriander.
Ingredients
- 3 minute steak
- 1 tablespoon oil
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon oil
- 1 onion
- 1 bell pepper
- 12 cherry tomatoes
- 1 green chilli
- 3 garlic cloves
- 2 teaspoon ginger
- 2 tablespoons mild curry powder
- 1 tablespoon ground coriander
- 0.5 tablespoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 400 gram finely chopped tomatoes
- 240 gram coconut cream
- rice
- fresh coriander
Equipment
frying panplatefoilchopping boardknife
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