Once again it has been so long in between posts and I assure you (as always) I haven't given up... it's called being time poor!
Tonight we had char grilled steak cooked on the open flame of the Weber... Noel's favourite way of cooking steak. I decided that I wanted us to have something different to accompany the steak and when I came across this recipe I knew it was that "something different" we were having tonight.
Kasundi is a spicy Indian relish and not only was it full of flavour - it was easier to make than I had imagined. Considering the depth and range of it's taste, spicy and sweet, the steps involved were very basic which of course is always a win in the kitchen. All up on the table in under 1 hour.
We used scotch fillet steak with this recipe as that is what we had on hand and even though we barbecued our meat this made no real change to the meal itself. I really enjoyed the Kasundi and found it an enjoyable side to accompany the steak. I presume that it would be a nice element to add to various meats.
Sirloin Steak with Tomato Kasundi and Potato Wedges
(recipe adapted from WW 1 Recipe 3 Ways Cookbook)
ProPoints per Serve: 8
4 (680 grams) desiree potatoes, cut into wedges
1 teaspoon sea salt flakes
2 teaspoons black mustard seeds
2 teaspoons cumin seeds
2 teaspoons turmeric
1/4 teaspoon chilli powder
1 tablespoon finely grated fresh ginger
3 cloves garlic, crushed
1/3 cup white vinegar
400 gram can diced tomatoes
2 tablespoons brown sugar
4 x 150 gram lean sirloin steaks (or steak of your choice), fat trimmed
Preheat oven to 220 degrees Celsius or 200 degrees Celsius fan-forced. Line a baking tray with baking paper. Place potatoes on prepared tray and lightly spray with oil. Sprinkle with sea salt. Bake for 45 minutes or until tender and crisp.
Meanwhile, heat oil in a medium saucepan over medium high heat. Add mustard and cumin seeds and cook, covered, for 1 minute or until seeds begin to pop. Add turmeric, chilli powder, ginger and garlic and cook stirring, for 30 seconds or until fragrant. Add vinegar, tomatoes and sugar and bring to the boil. Reduce heat and simmer, covered, stirring occasionally, for 20 minutes or until kasundi is thick.
Meanwhile, lightly sray a large non-stick frying pan with oil and heat over medium heat. Cook steak for 3 - 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover steak with foil and set aside to rest for 5 minutes.
Top steaks with kasundi and serve with potato wedges.