South Indian-style stir fry of leftover turkey with curried yoghurt


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Turkey stir fry

Spice mix

Curried yoghurt dip

To start the dish, shred the leftover turkey into 0.5cm thick slices and set aside
For the spice mix, roast all of the spices in a dry, medium-hot pan until they release their aroma, then grind them into a coarse powder using a food processor or mortar and pestle
Place a frying pan over a medium heat and add the oil. Once the oil is hot, add the ginger, garlic, green chillies, curry leaves and onions. Sauté for a minute until the onions are coloured but still crunchy, ensuring the garlic and spices do not burn. Sprinkle in the salt and spice mix and stir for another minute
Add the sliced meat to the pan, mix well and reduce the heat. Stir in the coconut milk and sugar and mix well until the liquid dries up and the meat pieces are evenly coated in the spices
Meanwhile, prepare the curried yoghurt. Place a pan over a medium heat and add the oil. Once the oil is hot, add the mustard seeds and once they begin to crackle, add the curry leaves and allow to crackle. Add the chopped green chilli and sauté for 30 seconds, then add the ground turmeric and mix well
Combine the hot mix with the yoghurt and season with salt and sugar
Once the stir-fry is ready, stir through the shredded coconut, sprinkle over the coriander leaves and squeeze in the lime juice. Serve immediately with the curried yoghurt dip and paratha or naan bread
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