Ingredients

• 100ml/3½fl oz sake
• 100ml/3½fl oz mirin
• 600g/1lb 6oz white miso
• 300g/11oz caster sugar
• 125g/4½oz tamarind paste
• 75ml/3fl oz den miso (see recipe above)
• 2 garlic cloves
• finely sliced
• 1 tsp chopped fresh thyme
• 6 x 150-175g/5-6oz onglet steaks
• trimmed
• 50ml/2fl oz olive oil
• 1 tbsp vegetable oil
• plus extra for greasing and deep-frying
• 1 tsp cumin seeds
• 15 fresh curry leaves
• 1 tsp ground turmeric
• 1 tbsp finely minced ginger
• ½ green chilli
• finely chopped
• ½ bunch fresh coriander
• finely chopped
• 200g/7oz gram flour (besan or chickpea flour)
• 600ml/1pint 2fl oz water
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• 1 tsp nigella seeds
• 2-3 tbsp polenta
• 1 tbsp pomegranate molasses
• 2 tbsp cider vinegar
• 5 tbsp extra virgin olive oil
• 2 bunches watercress

Directions

• For the den miso
• place all the ingredients into a saucepan and whisk over a medium heat until the sugar and miso have dissolved. Remove the pan from the heat and set aside to cool. Store in an airtight container in the fridge.
• For the steak
• mix the tamarind paste
• den miso
• garlic and thyme in a bowl until well combined. Add the steaks
• make sure they are well coated in the marinade and set aside to marinate for at least three hours
• preferably overnight.
• Meanwhile
• for the besan chips
• heat the oil in a heavy-based saucepan. Add the spices
• ginger
• chilli and coriander and cook for a few minutes until aromatic.
• Sift the besan into a bowl
• then whisk in the water until smooth.
• Pour the paste into the saucepan
• add the salt and pepper and stir over a moderate heat with a wooden spoon or spatula for 10-12 minutes
• or until the mixture thickens and comes away from the sides of the pan (the process is similar to making firm polenta
• but the besan takes a little longer to thicken).
• Grease a small oven tray and sprinkle with the nigella seeds and a little polenta. Pour over the besan mixture
• cover with a piece of greaseproof and quickly flatten out the mixture. Chill in the fridge until the mixture has hardened.
• Heat a griddle or a heavy-based frying pan over a high heat until hot but not smoking (if the pan is too hot
• the outside of the meat will burn before it has cooked enough.)
• Brush the steaks with the oil and season with salt and freshly ground black pepper. Cook for 2-4 minutes on each side
• or until cooked to your liking.
• Transfer the steaks from the pan to a rack
• cover with foil and set aside to rest in a warm place for up to 10 minutes (this helps the meat to ‘relax’ and maximises taste and tenderness).
• Preheat a deep-fat fryer to180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Carefully turn the hardened besan out onto a chopping board and cut into chips. Dust the chips with polenta.
• Deep-fry the chips for 2-3 minutes
• or until golden-brown. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
• For the watercress salad
• whisk the pomegranate molasses
• vinegar and olive oil together in a bowl until well combined
• then season with salt and freshly ground black pepper. Coat the watercress with the dressing.
• To serve
• place the steak onto serving plates with the chips and watercress alongside.