1 tablespoon curry powder (if garam masala is not available, use 2 tablespoons of curry powder)
1 tablespoon lemon juice
1 pinch turmeric, ground
Salt to taste
Pepper to taste
For garnish -
Onions, pickled
Cucumbers in yogurt and crème fraiche
Mint chutney
Papaya, sliced
Banana, sliced
Other garnished of choice
Directions
Directions
Remove the steaks from your refrigerator at least 1 hour before cooking. (Steaks should be at room temperature before you cook them.) Press a generous amount of white pepper into the surfaces of the steaks. Cover.
To prepare the steamer, place the lemon grass and water in the bottom of the steamer with ginger and peppercorns. Boil 1-2 minutes to release the oils and flavors of the aromatics. When ready to cook the meat, salt the steaks and steam them over vigorously boiling liquid for 3 minutes only.
For curry butter: Blend all of the ingredients in a food processor until smooth.
For accompaniments and garnishes: For the pickle onions, use sweet onions if possible. Peel and trim top and bottom. Slice thinly, place in a stainless bowl, salt heavily and toss. Leave for 1 hour and drain thoroughly. Bring 1 cup of vinegar and pour it over the drained onions. Reserve.
For the cucumbers in yogurt and crème fraiche, slice 2 small cucumbers thinly, salt and allow to set for one hour. Drain thoroughly, pressing gently to expel water. Mix 1.4 cup plain yogurt and 1.2 cup crème fraiche. Add a dash of chili powder and mix with the cucumbers. Chill. Other garnish should balance western color and freshness with the Indian flavors. Possibilities include blanched carrots, green beans, zucchini and okra.
To serve, arrange accompaniments around the outside of a heated plate, place a fillet in the center and top with a dab of curry butter. Serve immediately.
