|Rump steak||1 1⁄4 Pound (550 Grams)|
|For coconut milk|
|Fresh coconut/2 ounce desiccated coconut||4 Ounce (100 Gram)|
|Water||1⁄2 Pint (300 Milliliter)|
|For the marinade|
|Garlic||2 Clove (10 gm)|
|Ground cinnamon||1 Pinch|
|Ground cumin||1 Pinch|
|Curry powder||1 Pinch|
|Chopped ginger||2 Teaspoon|
|Freshly ground black pepper||To Taste|
|Lime wedges||4 (For Garnish)|
|Parsley||1 Tablespoon (For Garnish)|
To make the coconut milk, grate fresh coconut and put it into a bowl.
Alternatively, put the desiccated coconut in a bowl.
Boil the water, pour over the coconut and leave for several hours.
Strain through a fine sieve.
A speedier method is to put the fresh coconut and water into a liquidizer and switch on until smoothly blended.
This gives a thick mixture that can be diluted with more water, or you can use only half the quantity of coconut.
Pour the coconut milk into a container.
Peel and crush the garlic, add to the coconut milk with the other marinade ingredients.
Cut the steak into neat 2.5 cm/1 inch pieces.
Put into the marinade and leave for several hours.
Thread onto bamboo sticks or long metal skewers.
Drain well and cook under the preheated grill or over a barbecue fire.
Make sure the barbecue is well heated.
Garnish with wedges of lime, parsley and serve with cooked rice and Satay sauce, and a crisp salad.