1 1/2 lb. 1" thick sirloin steak
2 tsp. finely grated, peeled fresh ginger
1 tsp. finely crushed garlic
1-2 tsp. very finely minced fresh hot green chili
4 tbsp. (1/3 c.) double cream (heavy cream)
3/4 tsp. salt
Vegetable oil for deep frying
1 lg. egg
3 oz. (1 c.) dried bread crumbs

Cut away and discard heavy fat on meat, if any. Cut meat into 1 inch cubes. Place meat in bowl with ginger, garlic, green chili, cream and salt; mix well. Cover and marinate for at least 3 hours or overnight.

Just before eating, pour enough oil in karhai, wok, or deep frying pan to a depth of 2 inches. Set on medium heat (medium-low flame). Put egg into shallow dish and beat lightly. Dip meat cubes in egg and then in bread crumbs. Cover generously with bread crumbs until encrusted.

When oil is heated, put as many meat cubes in heated oil that will cover the bottom of the container with 1 layer. Stir and fry until golden brown or the meat is done to your taste (approximately 4 minutes).