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Wednesday, 5 December 2012

TURKEY WITH LOTS OF SPICES

Good Morning to you,

Are you busy at the moment?

I know I am.

Christmas is a busy time for us, icing Christmas cakes, baking Mince pies and making all the other traditional foods our families enjoy over the Christmas season.

There is one thing for certain, as much as I love the run up to Christmas and I love cooking, I do not want to be  left in the kitchen, spending all my time cooking. I want to give my family good food but I also want to enjoy their company and enjoy the Christmas and New Year festivities.

So, with this in mind, I have decided to cook some meals in advance, which I can place in  the freezer. These meals will  be taken out of the freezer the night before they are needed. This will allow me to  chat, drink coffee and yes enjoy the odd glass of wine or two  in the company of family and friends.

This is one of the recipes I have made.




This is a delicious curry which I make with turkey. No, not with the left over turkey, but with fresh turkey steaks. I serve this curry with rice or Bulgar wheat, which ever takes our fancy on the day.

If you are a vegetarian, then you can add Paneer, which will absorb the flavour of the sauce and be delicious. On days when we want to have a meat free meal, Paneer is what I use.

There are quite a few ingredients,  but do not let that put you off, as they are mainly the spices, which are easily assembled.



INGREDIENTS

2 tbsp sunflower oil
600g (4) turkey steaks
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp turmeric
1 tsp chilli powder
1 inch piece of root ginger, peeled and grated
3 cloves of garlic, finely chopped
1 onion, finely chopped
400g tin of tomatoes, chopped
1 tbsp tomato paste
1 pint of water
sea salt and ground pepper to taste




Cut the turkey steaks into bite size cubes



Add 2 tablespoons of sunflower oil to a pan. 
Place the pan over a medium heat,
 cook until golden brown.

Lower the heat and add the ground cumin,
ground coriander, turmeric, chilli powder,
grated ginger and garlic to the pan

Keep the onion mixture moving in the pan
 and cook for 1 minute

Add the tomato paste and cook for a further minute to cook out the acidity.

Add the tin tomatoes, salt and pepper and cook for a further 2 minutes

Add a pint of water and bring to the boil,
then reduce to a simmer

As you can see, I forgot to take a photo of the chopped
turkey meat, it was put into the pan, before I realised
I hadn't taken the photo! 
Add the cubed turkey meat and cook
for 30 minutes.



...and there you have it a rich spicy curry, which I know my father would have enjoyed, as he loved curries, the hotter the better.  His favourite curry was a very spicy fish curry, which was cooked for him by his Sri Lanken friend,  when we lived in Cyprus, many moons ago..... wonderful memories!

Now back to reality, this curry can be enjoyed now, or it can be  easily frozen and enjoyed when needed.

If you decide to freeze this dish, please make sure you take the time to defrost it thoroughly, overnight in the fridge. Also make sure it is thoroughly heated before serving.

This week I shall be joining,





 Have a lovely day, and I shall see you later in the week.





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