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

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.