Toast the marinade spices in a dry frying pan until lightly heated.
Mix the toasted spices with vegetable oil in a bowl.
Rub half the marinade into the steaks and let rest for 10 minutes.
Heat oil in a frying pan and add mustard seeds until they pop.
Add shallots and fry until light brown.
Stir in garlic, ginger, curry leaves, and coconut slices and fry for 3 minutes.
Add 2.5 ml of reserved marinade, tomato, and coconut milk.
Simmer the sauce for two minutes after bringing it to a boil.
Cook steaks on a hot griddle pan for 3 minutes per side.
Rest the meat in a warm place for a couple of minutes.
Serve steaks topped with curry sauce and micro cress.