Southern comfort food and Indian spices don't often find themselves in the same recipe.

Yet country fried steak seemed the perfect excuse to marry the two. These quick-cooking steaks are wonderful when accented by the smoky heat of curry powder.

Although pan sauce is the traditional accompaniment to country fried steak, the acidity of mayonnaise spiked with roasted red peppers and mango chutney is perfect for cutting through that deep-fried flavor.

CURRIED COUNTRY FRIED STEAK

Start to finish: 30 minutes

Servings: 4

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

6 teaspoons curry powder, divided

3 eggs

1 cup all-purpose flour

4 thin-sliced (about 1/4 inch) steaks (actual cuts may vary by store)

Canola oil

1/2 cup mayonnaise

3 tablespoons mango chutney

3 jarred roasted red peppers

Heat oven to 200 degrees. In a large shallow bowl, mix together the salt, black pepper and 3 teaspoons of the curry powder.

In a second large shallow bowl, lightly beat the eggs. In a third bowl, combine the flour and remaining 3 teaspoons of curry.

One at a time, dredge the steaks through the salt mixture, turning to coat both sides. Repeat the dredging process with the eggs, then with the flour mixture.

Add enough oil to just coat the bottom of a large, deep skillet.

Heat over medium-high until the oil shimmers. Add two steaks to the skillet and fry 4 minutes per side, or until golden browned.

Transfer the steaks to an ovenproof plate and keep warm in the oven. Repeat with remaining steaks.

In a food processor or blender, combine the mayonnaise, chutney and red peppers. Process until smooth. To serve, accompany each steak with a dollop of chutney mayonnaise.