
Ingredients

500 g of turkey meat
1 knob of fresh ginger, 1 inch in length, cut into thin strips
2 garlic cloves, finely chopped
2 green chilies, cut in half lengthways
10 curry leaves, fresh
2 red onions, cut into thick slices
2 tbsp of coconut, grated
3 tbsp of coconut milk
1/2 tsp salt
1/2 tsp sugar
1 tbsp of coriander leaves, chopped
1/2 lime, juiced
2 tbsp of vegetable oil
Spice Mix
2 dried red chilies, whole
1/2 tbsp of coriander seeds
1/2 tbsp of turmeric powder
1 tbsp of fennel seeds
1/2 tsp cumin seeds
1/2 tsp black peppercorns
cinnamon stick, 2-inch piece
3 cloves
2 green cardamom pods
Curried Yoghurt Dip
200 g of Greek yoghurt
1/4 tsp mustard seeds
5 curry leaves
1 green chili, finely chopped
1/4 tsp ground turmeric
1/2 tsp salt
1/2 tsp sugar
2 tbsp of vegetable oil
Method
- Shred the turkey into 1/2-cm thick slices and set aside.
- Make the spice mix. Roast all of the spices in a dry, medium-hot pan until they release their aroma, then grind them into a coarse powder using a food processor or mortar and pestle.
- Place a frying pan over a medium heat and add the oil. Once the oil is hot, add the ginger, garlic, green chilies, curry leaves and onions. Sauté for a minute until the onions are coloured but still crunchy, ensuring the garlic and spices do not burn. Sprinkle in the salt and spice mix and stir for another minute.
- Add the sliced meat to the pan, mix well and reduce the heat. Stir in the coconut milk and sugar and mix well until the liquid dries up and the meat pieces are evenly coated in the spices.
- Prepare the curried yoghurt. Place a pan over a medium heat and add the oil. Once the oil is hot, add the mustard seeds and once they begin to crackle, add the curry leaves and allow to crackle. Add the chopped green chili and sauté for 30 seconds, then add the ground turmeric and mix well.
- Combine the hot mix with the yoghurt and season with salt and sugar.
- Once the stir-fry is ready, stir through the shredded coconut, sprinkle over the coriander leaves and squeeze in the lime juice. Serve immediately with the curried yoghurt dip and paratha or naan bread
Makes 4 servings.
Source: Chef Vivek Singh
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