We had Turkey Crown roast at the weekend and as usual we have leftovers…deliberately! Thats to indulge in turkey pakoras or a curry!
There’s nothing quite like using up leftover roast meats and in this case I used the roast turkey that we had at the weekend for lunch.
There is nothing to say that you can’t use fresh turkey cut into thin long strips which will work just as well or chicken but today I made extra roast turkey just so I could do something with leftovers.
I went with Tikka style turkey karahi. You don’t need tikka cooked the coventional way, cooked meat can also capture the the taste and flavour with a few tweaks.
There is so much taste in this tikka style curry. You can use any protein as the cury sauce is the main element.
I added a sweet pepper as they add a lovely flavour to the finished dish. My hubby thinks its better than restaurant cuuries if not better! He thinks the cooking smell is so enticing. Words don’t do it justice. It will be a regular once you try it!
Deboned roast turkey
1 tbsp ginger paste
2 tbsp Tandoori Masala
1 tbsp garlic paste
1/2 cup oil
1 tsp chilli flakes
3 med onions chopped
1 tbsp ginger minced
2 inch ginger julienne
1 onion cut into 6ths and layered
4 fresh tomatoes pureed
1 sweet pointed red pepper
2 tbsp tomato puree
1 tsp sugar
Half cup full fat yogurt well beaten
1 tsp chat masala
2 tsp chilli powder
1 tsp cumin powder
2 tsp black pepper
1 tsp coriander powder
2 hand full fresh coriander chopped
5 sliced green chillies
1 tsp dried methi leaves
Place your cooked deboned turkey in a bowl. Add the tandoori masala, 3 tbsp of the yogurt, garlic and ginger paste and chilli flakes. Combine the ingredients well and let it stand for as long as posible.
Take a pan, add and heat the oil. Gently add the turkey to the oil in a single layer and leave until the edges are looking a little caramelised. Now flip ove to do the other side.
Do not be tempted to stir inbetween as it wil not fry.
In the same pan add the layered onions to the remaining oil and then the sweet pepper. Char on high heat till onions are translucent. Remove and set aside.
Add some more oil if required then the chopped onions and ginger paste, Fry for a few minutes untill the onion startes to take on some colour.
Next add the chat masala, chili powder, black pepper, cumin powder, coriander powder, salt and then continue to fry all this together for about 2 minutes.
Next add the yogurt and continue to fry until the oil splits and separates from the spices.
Add the blended tomatoes, the slit green chillies, half of your fresh coriander and a half of your Julienned ginger leaving some for garnish. Add the tomato puree and sugar. Cook again till the oil separates and floats to the top.
Next add the turkey, charred layered onion and sweet pepper and stir. Cook on a slow simmer for about 5 minutes. Now add half a cup of water and cook until the oil splits again and you have the sauce to your preference. I like mine thick but loose.
Lastly add the dried methi leaves crushed between your palms and the rest of your julienne ginger and the fresh chopped coriander as a garnish.
Copyright © 2020 -2022 Papli Rani Dey
All Rights Reserved.