Stir-fried Turkey Vindaloo
This flavorful leftover turkey curry is a vibrant and aromatic dish that combines a blend of warm spices with a colorful mix of peppers. The masala spice mixture adds a depth of flavor, while the garlic, ginger, and onion create a fragrant base for the curry. Finished with a touch of vinegar and sugar for balance, this curry is perfect for a cozy meal served with rice.
— Constant Cookbook
Ingredients
- 6 cardamom
- 1 tsp black pepper
- 4 dried chillies
- 6 cloves
- 3 star anise
- ½ cinnamon
- 1 tsp cumin
- ½ tsp coriander seeds
- 3 tbsp vegetable oil
- 3-4 cloves garlic
- 5cm/2in piece fresh ginger
- 1 red onion
- ½ tsp turmeric
- 1 tsp red chilli powder
- 2 green chillies
- 1 red pepper
- 1 green pepper
- 1 yellow pepper
- 3 tbsp tomato purée
- 1 kg/21b 4oz cooked turkey
- 2 tbsp malt vinegar
- pinch sugar
- salt
- 1 tbsp chopped fresh coriander
Instructions
- 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 leftover turkey 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.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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