Ingredients

Method

• 2 T canola oil, plus extra for frying the chips
• 1 onion, finely chopped
• 1 punnet Woolworths fresh crushed garlic, ginger and chilli
• 1 t ground turmeric
• 1 sprig curry leaves
• 1 T Woolworths hot curry powder
• 1 t white vinegar
• 1 t brown sugar
• sea salt and freshly ground black pepper, to taste
• 3⁄4 cup water
• 4 large potatoes, peeled and sliced into thick chips
• 1 t paprika
• 400 g sirloin steak
• 1 footlong roll
• 80 g iceberg lettuce, shredded
• 2 large tomatoes, thinly sliced
• 2 large free-range eggs, fried

Method

Ingredients

1. Heat 1 T oil in a pan and fry the onion until translucent. Add the garlic, ginger and chilli and fry for about 3 minutes, taking care not to burn the garlic. Add the turmeric, curry leaves and curry powder and fry for 5 minutes, stirring often. Add the vinegar and sugar and season with salt. Add the water and simmer for about 10 minutes. Set aside.

2. Place the chips in a saucepan of cold canola oil over a medium heat. The oil will heat gradually, slowly cooking the chips. Do not be tempted to mix or turn the chips as they’ll break easily. Increase the heat to high and cook the chips until crisp and golden brown, around 5 minutes. Remove from the pan using a slotted spoon and drain on kitchen paper. Season with paprika and salt.

3. Heat a little oil in a pan. Season the steak and place in the pan when it’s very hot. Fry the steak to your liking, turning once, then place on a plate and allow to rest until ready to serve.

4. To assemble the gatsby, line the roll with lettuce and tomatoes, then top with the steak, chips and eggs. Drizzle the sauce over and sandwich. Cut into 4 equal pieces and serve with something cold and fizzy.

Find more steak recipes here 

Photographs: Toby Murphy And Jan Ras
Production: Khanya Mzongwana
Food Assistant: Emma Nkunzana