Indian Steak & Mumbai Coconut Sauce

While the potatoes are roasting, finely chop the garlic. Grate the carrot. Roughly chop the tomato and coriander.

n a large frying pan, heat a drizzle of olive oil over a high heat. Season the beef rump on both sides. When the oil is hot, cook the beef rump for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the Mumbai spice blend and garlic and cook, stirring, until fragrant, 1 minute. Stir through the coconut milk and simmer until thickened slightly, 1-2 minutes. Season. Once the potatoes are done, add the coriander to the tray and toss.

In a medium bowl, combine a drizzle of white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. Add the mixed salad leaves, carrot and tomato. Toss to coat.