Serves 4

1 Fry the onion and ginger in half the olive oil over a high heat for 2 minutes, then stir in the eggplant and fry for 3 more minutes.

2 Stir in the curry paste and cook for 1 minute, then pour in the chicken stock and bring to a simmer. Cook for 10 minutes, until thickened.

3 Season the scotch fillets with salt and pepper then drizzle with the remaining olive oil. Barbecue over a medium heat until cooked medium.

4 Fold the herbs and chilli into the curry, then serve next to the steaks.

Ed Halmagyi is a well known Australian chef, presenter, food writer and media personality.

This recipe first appeared in The Manly Daily.