Spicy Turkey KuzhambhuFrom vvskgn 8 years ago
- turkey with bones-1 pound (turkey with bones tastes better) shopping list
- For gravy paste:- (To be roasted and ground with warm water) shopping list
- 1 handful- unsalted peanuts shopping list
- 1/2 tsp black peppercorns, shopping list
- 1/2 tsp fennel seeds shopping list
- 1/2 tsp coriander seeds shopping list
- 4-Dry red chillis (1 for Tempering) shopping list
- 2-Medium onion (1 roughly chopped for the gravy and 1 sliced for saute) shopping list
- 1 Tomato- roughly chopped, shopping list
- 3 Thai chillis , shopping list
- 3-garlic shopping list
- 1/2 "ginger shopping list
- Curry leaves- 5 ( 2 for Tempering) shopping list
- 4 tblsp- Unsweetend coconut grated shopping list
- 1"-cinnamon stick, shopping list
- 3 green cardamom shopping list
- salt-1 1/2 tbsps shopping list
- oil-5 tbsps shopping list
- cilantro-1/2 cup for garnish shopping list
- 1/4 tsp Tumeric shopping list
- 1/4 tsp mustard seeds-Tempering shopping list
- 1 tbl.sp lemon juice shopping list
- 1 tbl. sp tamarind pulp or paste shopping list
- Brown sugar- 1/2 tsp. shopping list
- 1& 1/2 - 2 cups hot water for dilution. shopping list
- Marinade: shopping list
- Marinate the cut left over turkey with a pinch of tumeric, red chili powder, salt and lemon juice for atleast 20-30 min. shopping list
How to make it
- 1. In a warm pan, pour little bit of oil to saute the gravy items.
- 2. Start with Cinnamon stick, Cardamom pods & then the fennel seeds.
- 3. Then add the raw peanuts, roast well.
- 4. Then add garlic, ginger and then onion. Saute for a sec. adding a pinch of salt.
- 5. Then add Peppercorns, Coriander seeds, Curry leaves, Red chilies. Roast well.
- 6. Then add the shredded coconut, saute for a second and take it out of the heat.
- 7. Cool for a few min. and grind it in a blender with warm water to a smooth paste along with chopped tomatoes and keep it aside.
- 8. In a another wide sauce pan, add a the rest of the oil, once warm add Mustard seeds, once it starts spluttering add the curry leaves. Break the red chillies and add to it.
- 9. Add the rest of the tumeric and then add the sliced onions.
- 10. Now add the marinated Turkey and saute well.
- 11. Add 1 & 1/2 cups of hot water, then the tamarind pulp, salt and sugar.
- 12. Boil well for 10 min.
- 13. Reduce the heat and add the ground gravy mixture.
- 14. Mix well and bring up the heat to medium high.
- 15. Once it starts to bubble well, check for seasonings.
- 16. If its too thick add a little more water.
- 16. Let it simmer for 35 min. at medium high.
- 17. Add chopped cilantro, mix well and turn off the heat after a min.
- 18. You can leave it in the warm stove. It will only enhance the taste.
- 1. Its a super spicy, tangy dish to go with steamed rice. This recipe is great done in a pressure cooker. The meat literally falls apart when you cook it this way. If you do it in the pressure cooker this dish can be done in 20 min.
- 2. Always use hot or warm water to cook and grind. It keeps the dish from spoiling. Use caution while grinding!!
- 3. If you are going to prepare this dish with fresh Chicken or Turkey you have to marinate it overnight.
- 4. It can be done in a Crock pot too.
- I know its elaborate but its worth the effort. Enjoy & Good eats!
The Cookvvskgn Foster City, CA
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