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Turkey Vindaloo

This is a great way to spice up Christmas, however, this dish is about flavour and not heat, so time to enjoy spices and stick to a traditional favourite.
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Ingredients

1kg diced turkey, thigh or breast
1 tbsp cumin seeds
4 4ry red chillies, reduce if you like it milder
1 tsp black peppercorns
5 green cardamom pods (seeds only)
1 tsp fenugreek seeds
1 tsp mustard seeds
1/2 tsp demerara sugar
4 tbsp white wine vinegar
1 large onion finely sliced
1 tbsp ginger paste
2 cloves garlic paste
1/2 tsp turmeric powder
2 tsp coriander powder
Oil - As reqd
Salt - As reqd
Water – to cover

Method

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1
Grind the cumin seeds, dry red chillies, peppercorns, cardamom seeds, fenugreek seeds and mustard seeds to a fine powder.
Add in salt, sugar and white wine vinegar to make a fine paste.
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2
Heat oil in a large saucepan and fry the onion over a medium flame for 10 minutes.
Put the onion along with the spice mixture and grind it to a paste.
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3
In the pan heat oil and fry the turkey cubes over a medium flame until it becomes lightly browned. Remove the turkey and keep it aside.
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4
Add the ginger paste and garlic paste to the pan and sauté for 2 minutes. This will bring out the flavours and deglaze the pan of the meat residue. Then add in the coriander powder and turmeric powder. Saute for 2 minutes on low flame.
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5
Pour in the spice-onion paste and fry till the oil separates. Toss in the fried turkey pieces and pour over boiling water until turkey is almost covered. Put a lid on the pan and allow the turkey to cook till it becomes tender.
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