These succulent pieces of curd are delicious in fresh buns with a side serving of crispy chips and salad – a perfect meal for a Friday evening or a relaxed weekend.
Taken from “Cooking With Kurma” by Kurma das
- 4 litres whole, fresh milk
- 300ml double cream
- 800ml to 1 litre cultured buttermilk
Fry the “steaks”
- 4 tablespoons (80ml) butter
- 1 teaspoon (5ml) yellow asafetida powder
- ½ teaspoon (2ml) coarsely-ground black pepper
The tomato glaze
- ¼ cup (60ml) tomato paste (or more for saucier steaks)
- 2 tablespoons (40ml) soy sauce
- ¾ cup (185ml) water
- 1 teaspoon (5ml) sugar
- Pour the milk and cream into a heavy-based 5 litre/quart saucepan. Bring to the boilover moderate to high heat, stirring often to prevent scorching or sticking. Lower the heat and pour in a little over 3 cups (750ml) buttermilk, or an alternative curdling agent, such as yogurt or lemon juice (you’ll need smaller quantity of yogurt than buttermilk, and a much smaller quantity of lemon juice), stir the milk gently until it curdles, then remove the saucepan from the heat. If the liquid is not clear but still milky, return the saucepan to the heat and add more buttermilk.
- When the curds have completely separated from the whey, pour or scoop the solids into a colander lined with cheese cloth. Gather the corners and hold the bag under likewarm water for 10 seconds. Squeeze the bag, place back into the colander, push it into a flat shape and press it under a heavy weight for 5-10 minutes, or just slightly firm. The secret to juicy curd “steaks” is to press the curd for the very minimum amount of time.
- Unwrap the cloth and carefully remove the curd cheese. Transfer to a flat surface and cut it into 15cm (6-inch) “steaks”.
- Set 2 large non-stick frying pans over low heat. If you only have one, cook in two batches. Place 2 tablespoons (40ml) butter in each pan. When melted, sprinkle ½ teaspoon (2ml) yellow asafetida powder and ¼ teaspoon (1ml) back pepper in each pan.
- Place the curd in the seasoned butter, increase the heat slightly and pan-fry the curd “steaks”, turning when needed, for 3 or 4 minutes or until they are slightly golden brown on each side.
- Meanwhile, whisk together the glaze ingredients in a small bowl. When the “steaks are evenly golden brown, pour half the tomato mixure over each batch. Increase the heat slightly and cook, turning for another 3-4 minutes, or until the liquid has reduced and the “steaks” are well-coated.
- For optimum results, remove the pans from the heat and cover them, allowing the curd “steaks” to marinate for 15 minutes in the hot glaze. Return the pans briefly to the heat and serve the “steaks” hot.