Ingredients for the turkey curry:
Approximately 500g trimmings or leftover cooked turkey
½ teaspoon salt
2 tablespoons vegetable or corn oil
1 inch piece of ginger, cut into thin strips
2 cloves of garlic, finely chopped
2 green chillies cut lengthwise into halves
10 fresh curry leaves
2 red onions cut into thick slices
2 tbsp grated coconut
3 tablespoons coconut milk
½ tsp sugar
1 tablespoon chopped fresh coriander leaves
Juice of ½ lime
Ingredients for the curry spice mix:
2 whole dried red chillies
½ tablespoon coriander seeds
½ teaspoon turmeric powder
1 tablespoon fennel seeds
½ teaspoon cumin seeds
½ teaspoon black peppercorns
2 inch piece of cinnamon stick
2 green cardamom pods
Method for the curry:
- Shred the turkey into ½ cm thick pieces and set aside.
- Make the spice mix by roasting all the spices in a pan and grinding them to a coarse powder using a food processor or a mortar and pestle.
- Heat the oil in a frying pan. Add the ginger, garlic, green chillies, curry leaves and onions and sauté for a minute until the onions are coloured but still crunchy. Sprinkle on the salt and the ground spice mix and stir for another minute. Now add in the sliced meat and mix.
- Reduce the heat, stir in the coconut milk and mix well until the liquid dries up and the meat pieces are evenly coated with the spices. Sprinkle on the coriander leaves, squeeze in the lime juice and serve hot with bread like naan or paratha.
Curried yoghurt dip
2tbsp vegetable oil
¼ tsp mustard seeds
5 curry leaves
1 green chilli chopped finely
¼ tsp turmeric
½ tsp salt
½ tsp sugar
200g Greek yoghurt
- Heat the oil in pan. Once hot, add the mustard seeds. When the seeds start to crackle in the pan, add the curry leaves. Next, add the chopped green chilli and sauté for 30 seconds. Then add the ground turmeric and mix well.
- Add the spice and chilli mix to the yoghurt, then add salt and sugar and mix well to create a yellow-coloured spiced yoghurt dip.
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