For the paste

(Or use your favorite korma curry paste)

2 tbsp ground coriander seeds

1 tbsp ground cumin

1 tsp ground turmeric

1 tsp ground paprika

1 tbsp tomato paste

1 tsp mustard powder

5 cloves garlic

1 piece fresh ginger

1 tbsp water

½ tsp sea salt

½ tsp black pepper

2 tbsp canola oil

For the curry

1/2 brown onion, diced

2 Harvey Beef porterhouse steaks, diced

250 ml coconut cream

50ml hot stock or water

100g raw cashews

1 tsp brown sugar

1/2 bunch fresh coriander

2 poppadums

For the pilaf rice

½ brown onion diced

½ tsp olive oil

1 cup basmati rice

2 cups vegetable or chicken stock

1 bay leaf

2 cloves

1. In small food processer, combine the paste ingredients and blend well to a fine and thick paste.
2. For the rice: sauté onion in olive oil over a medium heat until soft, add rice and toss with the oil. Add hot stock and cover with a tight fitting lid, reduce heat to very low and cook for 10 – 12 minutes until liquid has dissolved. Turn off heat and stand for 10 minutes.
3. For the curry: in a wide heavy base saucepan heat 2 teaspoons of oil to a medium heat and gently fry the curry paste stirring for 1 – 2 minutes, add diced beef and brown, coating with the paste. Add chopped onions and cook, stirring regularly until softened.
4. Add coconut cream, water, cashews and brown sugar and simmer gently for 10 minutes until beef is cooked and sauce is thickened slightly.
5. To serve chop fresh coriander to stir through the rice, serve with hot curry and freshly cooked poppadums.