Sweet Potato and Coconut Curry with Silver Fern Farms Eye Fillet Steak

, from Issue #75. November, 2017
Photography by Manja Wachsmuth.
Sweet Potato and Coconut Curry with Silver Fern Farms Eye Fillet Steak

Serves: 4


1 pack Silver Fern Farms Eye Fillet Steaks
Sweet potato coconut curry
1 tablespoon olive oil
1 large onion, very thinly sliced
300 grams orange kumara, peeled and diced
2 cloves garlic, crushed
1 teaspoon ground ginger
3 tablespoons yellow curry paste
1½ cup chicken stock or water
1 cup coconut cream
1 tablespoon fish sauce
sea salt
Coconut sambal
⅔ cup desiccated coconut
finely grated zest and juice of 2 limes
¼–1 teaspoon chilli powder
1 shallot, very finely chopped
½ teaspoon sea salt
To serve: blanched broccolini and green beans, warm roti, coriander, lemon wedges, hot cooked steamed brown rice, millet or quinoa


Sauce: Heat the oil in a large saucepan and add the onion, kumara and garlic with a good pinch of salt.

Cover and cook for 8 minutes. Stir in the ginger and curry paste and cook for 3 minutes. Add the stock, coconut cream and fish sauce and bring back to the boil. Simmer for 25 minutes until the sweet potato is tender.

Mash a little kumara against the side of the pot – this will help to thicken the gravy.

Coconut sambal: Place all the ingredients in a food processor and pulse to blend.

Remove the Silver Fern Farms Eye Fillet Steaks from the fridge and packaging. Season with freshly cracked pepper and 1 teaspoon olive oil. Allow to rest at room temperature for 10 minutes. Salt the meat just prior to cooking.

Heat a pan on a medium-high heat. Cook the Silver Fern Farms Eye Fillet Steaks for 3–4 minutes each side.

Transfer to a plate, cover lightly and rest for 5 minutes before slicing thinly against the grain.

To serve: Ladle the curry sauce into bowls and add the grain of choice. Top with the vegetables and sliced eye fillet. Add coconut sambal, coriander and lemon wedges. Serves 4.