Bombay Fillet Toast
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 slices toast, (wholemeal toast)
- 4 slices pork fillet (s), about 1-1.5 cm thick (150-180 g fillet in total)
- Lettuce, some nice leaves
- 1 large onion (s), diced
- 1 clove (s) garlic, finely chopped
- 1 teaspoon hot tomato-cumin curry paste, aromatic Indian
- 1 pinch (s) ground cumin, strong
- 1 pinch (s) coriander, ground, strong
- 200 ml coconut milk
- 1 handful coriander greens, chopped
- Coriander, some leaves for decoration
- 0.5 teaspoon ½ turmeric
- salt and pepper
- Chili powder, if you want it spicier
Print Recipe
Pin Recipe Instructions
- Pour some oil into a hot pan and fry the onions, add the garlic and fry a little more. Now put the curry paste in the pan and roast a little. Then sprinkle in the ground cumin, coriander and turmeric, roast a little and pour the coconut milk on top, simmer slowly until the sauce thickens and the onions are cooked through. Season the sauce to taste and, if necessary, season with salt and pepper and also chili powder - if you like it.
- Heat the grill pan, coat a thin layer of oil and slowly fry the fillet slices until the desired cooking point is reached.
- Roast the toast, place it on a plate and arrange the lettuce leaves on top. Now place the fillet slices on top, pour the sauce over them and garnish with a few beautiful coriander leaves.
- The spiciness varies depending on the curry paste used, you can use less or more.
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