For the marinade, place all the spices into a dry frying pan and heat until lightly toasted. Remove the spices from the pan and place in a bowl with the vegetable oil. Mix well.
For the curry, place the steaks in a shallow non-reactive bowl. Spoon half of the marinade over the steaks and rub in. Leave the meat to marinate for 5-10 minutes, and set the remaining marinade aside.
Heat a frying pan over a medium heat and add the vegetable oil. Add the mustard seeds (CAUTION: the mustard seeds will start to pop. Keep the pan well away from your face and eyes.)
After the mustard seeds have started to pop, add the sliced shallots.
Fry the shallots until light brown in colour, then add the garlic, ginger, curry leaves and coconut slices.
Fry for 2-3 more minutes and then add half a teaspoon of the reserved marinade spice mixture. Stir in the tomato and coconut milk.
Bring to a boil, reduce the heat and simmer for two minutes. Heat a griddle pan until hot, add the steaks and cook for 2-3 minutes on each side. Remove the meat from the pan, cover and leave in a warm place for a couple of minutes to allow the meat to rest.
To serve, place a steak onto each plate, spoon some curry sauce over and finish with the micro cress leaves to garnish.
