Bombay Madness

Course : Curry
Serves: 4
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4 whole steaks -- filet, 1-inch thick
1 teaspoon pepper -- white, cracked
1 medium lemon grass -- stalk, chopped or
1 bunch lemon thyme or
2 medium peel -- lemon, chopped
1 piece ginger -- 1-inch thinly sliced
20 whole peppercorns -- black, crushed
---curry butter---
1/4 pound butter -- unsalted
2 pieces ginger -- thin slices, chopped
1 large shallot -- chopped
1 small garlic -- clove, chopped
1 small chile -- green, seeded and chopped
1 tablespoon garam masala
1 tablespoon curry -- powder
1 tablespoon juice -- lemon
1 dash turmeric -- ground
1 teaspoon salt -- (to taste)
1 teaspoon pepper -- (to taste)
1 jar Onions -- pickled
1 jar cucumbers in yogurt and creme fraiche
1 jar mint chutney
1 medium papaya -- sliced
1 medium banana -- sliced
---other garnishes of choice

Preparation / Directions:

Steaks: Remove the steaks from your refrigerator at least 1 hour before cooking. (Steaks should be at room temperature before you cook them.) Press a generous amount of white pepper into the surfaces of the steaks. Cover. To prepare the steamer, place the lemon grass and water in the bottom of the steamer with ginger and peppercorns. Boil 1-2 minutes to release the oils and flavors of the aromatics. When ready to cook the meat, salt the steaks and steam them over vigorously boiling liquid for 3 minutes ONLY. Curry Butter: Blend all of the ingredients in a food processor until smooth. Accompaniments and Garnishes: For the pickled onions, use sweet onions if possible. Peel and trim top and bottom. Slice thinly, place in a stainless bowl, salt heavily, and toss. Leave for 1 hour and drain thoroughly. Bring 1 cup of vinegar to a boil and pour it over the drained onions. Reserve. For the cucumbers in yogurt and creme fraiche, slice 2 small cucumbers thinly, salt, and allow to set for one hour. Drain thoroughly, pressing gently to expel water. Mix 1.4 cup plain yogurt and 1./2 cup creme fraiche. Add a dash of chile powder and mix with the cucumbers. Chill. For the mint chutney, see any Indian cookbook. Other garnish should balance Western color and freshness with the Indian flavors. Possibilities include blanched carrots, green beans, zucchini, and okra. To Assemble: To serve, arrange accompaniments around the outside of a heated plate, place a filet in the center, and top with a dab of curry butter. Serve immediately. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California Pastry Chef: Ann McKay

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