Stir-fried turkey vindaloo
Ingredients
- For the masala spice mixture
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6 cardamom pods
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1 tsp black peppercorns
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6 cloves
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½ cinnamon stick
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1 tsp cumin seeds
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½ tsp coriander seeds
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- For the stir fry
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3 tbsp vegetable oil
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3-4 cloves garlic, finely sliced
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5cm/2in piece fresh ginger, cut into thin strips
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1 red onion, cut into thin strips
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½ tsp turmeric powder
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1 tsp red chilli powder
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2 green chillies, chopped
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1 red pepper, cut into thin strips
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1 green pepper, cut into thin strips
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1 yellow pepper, cut into thin strips
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3 tbsp tomato purée
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1 kg/21b 4oz cooked turkey meat, cut into thin strips
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2 tbsp malt vinegar
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pinch sugar
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1 tbsp chopped fresh coriander, to garnish
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Preparation method
- For the spice mixture, dry roast the spices one-by-one in a heavy-based saucepan over a medium heat. Allow the spices to cool and grind all together coarsely in a pestle and mortar.
- Heat the oil in a separate, heavy-based frying pan, add the garlic and cook for a couple of minutes or until golden brown. Add the ginger and onion, and stir fry over a high heat for two minutes or until the onion is softened. Add the masala spice mixture, turmeric, chilli powder and chillies and cook for a further two minutes, then add the peppers and fry over a high heat for another minute. Add the tomato purée and, still on a high heat, stir the mixture so that everything is well combined.
- Add the turkey to the pan and continue to cook over a high heat for 3-4 minutes until the meat is warmed through.
- Add the vinegar and sugar and season to taste with salt, stirring continuously to mix everything thoroughly together.
- To serve, spoon the curry into a large serving dish. Garnish with coriander and serve with rice. http://www.bbc.co.uk/food/recipes/stir-fried_turkey_58048
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