- 1 tsp dried chilli flakes
- 1 tsp coriander seeds
- 1 tsp ground turmeric
- 5 black peppercorns
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground cardamom
- 1½ tsp vegetable oil
- 4 water buffalo sirloin steaks
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 3 large banana shallots, finely sliced
- 2 garlic cloves, finely sliced
- 1 thumb-sized piece fresh root ginger, peeled and finely sliced
- 10 curry leaves (available from specialist Indian stores)
- ¼ fresh coconut, peeled and cut into 8-10 slices
- 1 tomato, chopped
- 110ml/4fl oz coconut milk
- 1 small bunch fresh micro cress leaves, to garnish (available from specialist suppliers online)
- For the marinade, place all the spices into a dry frying pan and heat until lightly toasted. Remove the spices from the pan and place in a bowl with the vegetable oil. Mix well.
- For the curry, place the steaks in a shallow non-reactive bowl. Spoon half of the marinade over the steaks and rub in. Leave the meat to marinate for 5-10 minutes, and set the remaining marinade aside.
- Heat a frying pan over a medium heat and add the vegetable oil. Add the mustard seeds (CAUTION: the mustard seeds will start to pop. Keep the pan well away from your face and eyes.)
- After the mustard seeds have started to pop, add the sliced shallots.
- Fry the shallots until light brown in colour, then add the garlic, ginger, curry leaves and coconut slices.
- Fry for 2-3 more minutes and then add half a teaspoon of the reserved marinade spice mixture. Stir in the tomato and coconut milk.
- Bring to a boil, reduce the heat and simmer for two minutes. Heat a griddle pan until hot, add the steaks and cook for 2-3 minutes on each side. Remove the meat from the pan, cover and leave in a warm place for a couple of minutes to allow the meat to rest.
- To serve, place a steak onto each plate, spoon some curry sauce over and finish with the micro cress leaves to garnish.