Slice the steak into strips and place in a bowl. Rub in the madras spice.
Fry the onions in a pan until cooked. Add the garlic and fry for 1 minute. Add the steak and fry for another minute.
Add the tomatoes, coconut milk and curry leaves. Leave to bubble away for a few minutes.
Throw in the pineapple chunks and a squeeze of lime juice. Serve with rice.
Notes
Aga cooking - All my recipes are tested and cooked on an Aga but are adapted for conventional ovens in my recipe. If you are an Aga user too, you can make this coconut beef curry on the boiling plate. For your rice, start it off on the boiling plate and finish in the simmering oven. Reheating – If you have some leftovers and want to re-heat, you will need to re-heat thoroughly. I wouldn’t recommend re-heating steak though as it will become tough. Storage – You should store leftovers in the fridge in a covered container, preferably on the top shelf.Freezing – You can definitely freeze if you are batch-cooking and/or have some leftovers. Freeze in a tight-lidded container to avoid freezer burn on the food. Defrost thoroughly and follow re-heating guidelines above. HOWEVER, I wouldn’t recommend this one for batch-cooking as the steak will become tough upon re-heating.