Surf'n'Turf - Indian Style
SurfnTurf; Indian Style
Recipe by Sushil Ravikumar
Preparation Time: 30 Minutes
Cooking Time: 30 Minutes
1 tsp brown mustard seeds
1 tsp fenugreek seeds
1 tsp coriander seeds
2 tsp cumin seeds
3 cloves of fresh garlic, peeled, roughly chopped
1 small knob of fresh ginger, peeled, roughly chopped
2 tbsp tomato paste
1 green chilli
1 tsp turmeric powder
Ground nut oil
Ground sea salt, to taste
1 bunch fresh coriander
2 x 200g Hereford prime eye fillet steaks
2 tbsp fresh curry paste (see above)
Juice of ½ a lemon
Salt and freshly ground black pepper, if required
2 large Agria potatoes, peeled, cut into large chips, soaked in iced water
1 tsp garlic and herb salt
1 large fresh mango, peeled, stone removed, cut into cubes
½ cup milk
1 cup plain natural yoghurt
1 tsp vanilla extract
1 tsp ground cardamom
4 tsp granulated sugar
Pinch of salt
2 knobs unsalted butter
2 cloves garlic, chopped
2 tbsp curry paste (see above)
1 can coconut milk
Small bunch of coriander, chopped
Small bunch of mint, chopped
Juice of half a lemon
8 medium sized prawns, tail on
1 tsp fresh curry paste (see above)
1 tbsp extra virgin olive oil
Juice of 1 lemon
1/8 tsp cinnamon
1/8 tsp garam masala
1/8 tsp cardamon
2 tbsp mayonnaise
200g fresh paneer, cut into cubes
2 handfuls mesclun lettuce mix
1 packet alfalfa sprouts
1 yellow capsicum, sliced
1 carrot, peeled, thinly sliced
Coriander leaves, picked
Mint leaves, picked
1. Preheat oven to 180°C
2. To make the curry paste, place a small frying pan over medium high heat and dry fry the mustard, fenugreek, coriander and cumin seeds. Remove from the frying pan, transfer to a mortar and pestle and grind until fine. Add the garlic, ginger, tomato paste, green chilli, turmeric, sea salt, a splash of ground nut oil and coriander and grind to a smooth paste.
3. To marinate the steak, coat the steak with the curry paste, a splash of peanut oil and the lemon juice. Season with salt and pepper if required, cover and allow to marinate for 20 minutes.
4. To make the chips, bring a large saucepan of salted water to the boil and add the cut potato chips. Boil for 10 minutes. While the potatoes are boiling, place a small frying pan over medium high heat and add the sesame seeds. Toast until golden. Drain the potatoes once cooked, place on a wire rack and allow to cool in the refrigerator.
5. To make the mango lassi, place the mango, milk, yoghurt, vanilla, cardamon, sugar and a pinch of salt in a blender and blend until smooth. Pour the lassi into glasses and chill until ready to serve.
6. To make the prawn sauce, heat a small frying pan over medium heat, add a knob of butter and allow to bubble. Add the garlic and sauté, then add the curry paste and cook until fragrant. Add the coconut milk and thick cream and bring to the boil. Simmer until the sauce has thickened. Add the chopped coriander, mint, lemon juice and prawns. Cook for 2-3 minutes until the prawns are just cooked and set aside.
7. To blanch the chips, place the duck fat in a large saucepan and heat to 130°C. Place the chips in the fat and cook until starting to brown (about 5 minutes). Remove from the oil and allow to cool on a wire rack.
8. To cook the steak, heat a griddle pan over high heat and season the steak on all sides. Place the steak in the griddle pan and sear on all sides. Place in the oven for 3-5 minutes or until cooked to medium rare. Remove from the oven and rest well.
9. To make the vinaigrette, mix together the curry paste, olive oil and lemon juice and season to taste with salt and pepper.
10. To make the curry aioli, place the cinnamon, garam masala and cardamom in a small mixing bowl and stir through the mayonnaise.
11. To finish cooking the chips, heat the duck fat to 180°C. Add the chips to the fat and cook for 5 minutes or until crispy. Season with garlic and herb salt.
12. To make the salad, heat a splash of peanut oil a small frying pan over medium high heat, add the paneer cubes and cook until browned. Set aside to cool. Place the mesclun leaves, alfalfa sprouts, capsicum slices in a bowl and mix together.
13. To serve, place a few tablespoons of the prawn sauce in the centre of an oblong plate. Cut the steaks in half across the grain and arrange on top of the prawn sauce. Place the prawns next to the steaks. Dress the salad with the curry vinaigrette, mix well and place a handful of the salad to the left of the steak. Place pieces of paneer around the salad and sprinkle over the sesame seeds. Stack the chips to the right of the steak and place a tablespoon of curry aioli to the side of the chips. Remove the lassi from the refrigerator, top with a mint leaf and serve on the side.
This recipe is untested in the MasterChef NZ kitchen