Photo: Courtesy of The Cinnamon Club.
South Indian-Style Stir Fry Of Leftover Turkey With Curried Yogurt
Serves: 4
Approx 500g trimmings or leftover cooked turkey
½ tsp salt
2 tbsp vegetable or corn oil
1-inch piece of ginger, peeled, and cut into thin strips
2 cloves of garlic, peeled, and finely chopped
2 green chillies, cut lengthwise into halves
10 fresh curry leaves
2 red onions, cut into thick slices
3 tbsp coconut milk
½ tsp sugar
1 tbsp chopped fresh coriander leaves
Juice of ½ lime
For the spice mix:
2 whole dried red chillies
½ tbsp coriander seeds
½ tsp turmeric powder
1 tbsp fennel seeds
½ tsp cumin seeds
½ tsp black peppercorns
2 inch piece of cinnamon stick
3 cloves
2 green cardamom pods
1. Start with the trimmings, shred them into ½-cm thick slices. Set aside.
2. Make the spice mix: Roast all the spices in a pan and grind them to a coarse powder using a food processor or a mortar and pestle.
3. Heat the oil in a frying pan, add the ginger, garlic, green chillies, curry leaves, and onions. Sauté for a minute until the onions are colored but still crunchy. Sprinkle remaining salt and the ground spice mix and stir for another minute. Add the sliced meat and mix in.
4. 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.
5. Sprinkle coriander leaves, squeeze in the lime juice, and serve hot with bread like naan or paratha.
2 tbsp vegetable oil
¼ tsp mustard seeds
5 curry leaves
1 green chile, finely chopped
¼ tsp turmeric
½ tsp salt
½ tsp sugar
200g greek yogurt
1. Heat the oil in pan. Once hot, add the mustard seeds and when they start to crackle add the curry leaves and let them crackle.
2. Add the chopped green chile and sauté for 30 seconds. Add the ground turmeric and mix well.
3. Add this tempering to the yogurt. Add the salt and sugar and mix well.