Description
This delicious rib-eye steak recipe is infused with spicy flavors and creamy coconut, perfect for a quick weeknight meal.
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
- poppedoms
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 (you’ll be making the sauce in the same pan). 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.
- Serve with boiled rice and poppadoms.
Notes
- Adjust the spice level by changing the amount of curry powder and chilli used.
- Fresh coriander adds a nice touch as a garnish and adds flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 30g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg