Turkey Curry

Turkey is not just for Christmas and Thanksgiving and can now be found in shops throughout the year. This turkey curry recipe can be made in any season. However this recipe will come in very handy at times when the supply of fresh birds is plentiful but new ideas on how to use leftovers may be thin on the ground. Fresh meat can be used but this recipe has been specially designed to spice up those pieces that prove to be surplus to the demands of Christmas Day. Think of this as a sort of turkey stir fry and it is best cooked in a karai or wok type pan.

Turkey Curry

2 - 4 tablespoons vegetable oil

1 teaspoon black mustard seeds

1 teaspoon cumin seeds

 teaspoon fenugreek seeds

1 teaspoon ground coriander

1 teaspoon paprika

½ teaspoon black peppercorns, cracked

½ teaspoon turmeric

½ - 1 teaspoon ground chillies, according to taste

2 - 3 cloves garlic, finely chopped or grated

1 inch cube fresh root ginger, grated

2 large onions, finely chopped

½  - 1 red pepper, cut into fine strips

1 - 2 fresh red chillies, finely chopped

1 tablespoon tamarind puree (or substitute more lemon juice)

4-6 tomatoes, chopped

600 grams (1 lb 4 oz)  pre-cooked turkey, shredded

2 tablespoons fresh coriander leaves, torn or coarsely chopped

Salt, pepper and lemon juice to your taste



Heat the vegetable oil in a wok and stir fry all of the first eight listed spices for about 30 seconds, then add garlic and ginger and fry for a further 30 seconds.

Next add onions, red pepper, fresh chillies, tamarind and tomatoes and stir-fry for 5 minutes. (If you have trouble obtaining the tamarind you could add some extra lemon juice as a souring substitute but do hunt for the real thing as nothing else really gives the same flavour).

Finally add the cooked turkey pieces and stir-fry until all is heated through and piping hot. (Fresh turkey cut into small cubes could be added here instead and cooked for about 15 - 20 minutes in the sauce). Throw in the coriander leaves, adjust seasoning and add some water if required so that there is plenty of sauce to the dish.



Chicken can be used instead of turkey very successfully for this recipe - so why not try both variations? I find that a nice pea pilau or some sort of vegetable rice creation to be the perfect accompaniment to this dish. However if you are in a hurry just try adding cooked peas (plus perhaps a can of sweet corn) to cooked plain basmati rice - a quick stir and you have a very colourful addition for the table without the extra oil (and calories) needed for a proper cooked pilau.

Gobble, gobble - a great turkey curry that is certainly too good to have just at Thanksgiving and Christmas.