Experience #6
The Ultimate Steak Curry
This is one of the clearest KCS ideas: a proper curry built around a properly cooked ribeye, not a steak with curry-flavoured sauce.
After years of trying to balance a generous curry with a well-cooked steak, this is the version that finally worked. Once the curry is on, there is not much to do beyond making the salad and grilling the ribeye at the end.
We did not make the naan. For this dinner we wanted proper naan from a tandoor, so we bought it from our favourite Indian restaurant and spent the time on the curry instead.
The mix was Dance With Me. It has the same confidence as the menu: direct, full-bodied and built for the later part of the evening.
Menu
Salmon Carpaccio
Thinly sliced salmon belly served with pear and apple salad.
Ultimate Steak Curry
Grilled ribeye steak served with curry sauce, cucumber and onion salad.
Easy Cheesecake
Cheesecake flavoured mousse. Same flavours. Less work.
Wine Selection
White wine and beer are the usual choices with curry, but this dish was built around steak, so we wanted a red that could work with both the beef and the spice.
Punta de Flechas Malbec brought plum, blackberry, oak and spice without making the curry feel heavy. The curry is not excessively hot, so the fruit and spice profile mattered more than simply avoiding alcohol or tannin.
For more detail on the idea, see Red Wines & Curries.
