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

servings4
60 minutes

Ingredients

Turkey stir fry

  • 500g of leftover turkey meat
  • 1 knob of fresh ginger, 1 inch in length, cut into thin strips
  • 2 garlic cloves, finely chopped
  • 2 green chillies, cut in half lengthways
  • 10 curry leaves, fresh
  • 2 red onions, cut into thick slices
  • 2 tbsp of coconut, grated
  • 3 tbsp of coconut milk
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 tbsp of coriander leaves, chopped
  • 1/2 lime, juiced
  • 2 tbsp of vegetable oil

Spice mix

  • 2 dried red chillies, whole
  • 1/2 tbsp of coriander seeds
  • 1/2 tbsp of turmeric powder
  • 1 tbsp of fennel seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp black peppercorns
  • cinnamon stick, 2 inch piece
  • 3 cloves
  • 2 green cardamom pods

Curried yoghurt dip

  • 200g of Greek yoghurt
  • 1/4 tsp mustard seeds
  • 5 curry leaves
  • 1 green chilli, finely chopped
  • 1/4 tsp ground turmeric
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 2 tbsp of vegetable oil

Method

1
To start the dish, shred the leftover turkey into 1/2cm thick slices and set aside
  • 500g of leftover turkey meat
2
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
  • 2 dried red chillies, whole
  • 1/2 tbsp of coriander seeds
  • 1/2 tbsp of turmeric powder
  • 1 tbsp of fennel seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp black peppercorns
  • cinnamon stick, 2 inch piece
  • 3 cloves
  • 2 green cardamom pods
3
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
  • 2 tbsp of vegetable oil
  • 1 knob of fresh ginger, 1 inch in length, cut into thin strips
  • 2 garlic cloves, finely chopped
  • 2 green chillies, cut in half lengthways
  • 10 curry leaves, fresh
  • 2 red onions, cut into thick slices
4
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
  • 3 tbsp of coconut milk
  • 1/2 tsp salt
  • 1/2 tsp sugar
5
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
  • 2 tbsp of vegetable oil
  • 1/4 tsp mustard seeds
  • 5 curry leaves
  • 1 green chilli, finely chopped
  • 1/4 tsp ground turmeric
6
Combine the hot mix with the yoghurt and season with salt and sugar
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 200g of Greek yoghurt
7
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
  • 1 tbsp of coriander leaves, chopped
  • 1/2 lime, juiced
  • 2 tbsp of coconut, grated