Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the garnish
- 1 tbsp vegetable oil, plus extra for frying if needed
- 2 fresh curry leaf stems, leaves picked
- 4 garlic cloves, finely diced
For the curry dressing
- 2 tsp black mustard seeds
- 2 tsp yellow mustard seeds
- 1 tsp fresh root ginger, peeled and finely diced
- 1 tsp madras curry powder
- 1 small green chilli, finely diced
- 2 large spring onions, chopped
- 3 tbsp red wine vinegar
- salt and freshly ground black pepper
For the veal
- oil, for brushing
- 2 veal rib eye spiral cut, about 350g/12oz
- salt and freshly ground black pepper
Method
To make the garnish, heat the oil in a frying pan and fry the curry leaves until crisp. Remove with a slotted spoon and transfer to kitchen paper to drain. Add the garlic, fry until crisp and transfer to the kitchen paper.
To make the curry dressing, heat more oil in the frying pan if needed and add the mustard seeds, ginger and curry powder. Cook for 1 minute and then add the chilli, spring onion and vinegar. Cook for another minute and season with salt and pepper.
To make the veal, brush a griddle pan with the oil and preheat the pan to hot. Season the short ribs with salt and pepper and add to the pan. Cook for 8–10 minutes, turning halfway through, until rare or cooked to your liking. Remove and leave to rest. Place on a serving platter, drizzle with the dressing and garnish with the curry leaves and garlic. Serve immediately.