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Vivek Singh's marinates turkey in a mix of piquant flavours and serves with a comforting moong lentil kedgeree in this spiced turkey breast recipe. Serve with fresh seasonal greens - spinach would work particularly well.
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2
turkey breasts, boned, skinned and cut into 1/2 inch thick peices
2
Meanwhile, use a mortar and pestle or spice grinder to grind all of the ingredients for the marinade into a smooth paste. Coat the turkey breasts in the marinade and set aside for another 20 minutes
1 knob of
fresh ginger, 2 inches in length, finely chopped
For the kedgeree, wash the yellow moong lentils, place them in a pan with the water and turmeric and bring to the boil. Simmer for 20 - 30 minutes until the lentils are tender and most of the water has evaporated. Remove from heat and set aside
Heat three quarters of the ghee or clarified butter in a saucepan and add the cumin seeds and garlic, stirring until golden. Add the onions and sauté until they begin to colour. Add the ginger and green chilli and cook for an additional minute
Stir in the moong lentils and salt, then fold in the boiled rice. Add the tomatoes and coriander and stir over a low heat for 3 - 4 minutes. Finish with some lemon juice and the remaining ghee, remove from the heat and keep warm
Cook the turkey breasts in the oven for 10 - 12 minutes until cooked but still moist inside. Serve hot with the kedgeree and some steamed spinach or seasonal greens
After ignoring his father’s advice to become an engineer, Vivek Singh has built a distinguished career as a chef.
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Green-spiced turkey breast with moong kedgeree
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