Braised black pepper beef

For the masala marinade; heat half the oil in a pan over medium heat and add coconut and eschalots and cook, stirring frequently until onion has softened and browned.

Stir in coriander seeds, dried chilli and curry leaves and cook a further 2-3 minutes or until mixture is dark and very dry. Add crushed pepper and mix well.

Remove and cool slightly. Spoon masala into the bowl of a food processor with remaining coconut oil and process until smooth. Rub evenly over beef and refrigerate overnight.

Heat a barbecue or char-grill plate over medium high heat and cook beef for 8-10 minutes or until medium rare. Remove and set aside.

For the braising sauce; heat oil in a pan over medium high heat and add cinnamon, cardamom and cloves. Allow to crackle before adding the onion, garlic, ginger and green chilli. Cook stirring for 2-3 minutes to allow the onion and garlic to soften.

Reduce heat to low and add spices to pan over the onions and stir in enough water to form a thick sauce consistency. Add tomatoes and cook a further 2 minutes.

Meanwhile, slice beef thinly and lay over the braising curry sauce; cover and simmer 10-15 minutes before drizzling over coconut milk.

Serve topped with extra finely sliced curry leaves.