less than 30 mins
10 to 30 mins
Serves 4
By Abdul Yaseen
From The Hairy Bikers' Christmas Party
Ingredients
For the masala spice mixture
- 6 cardamom pods
- 1 tsp black peppercorns
- 4 dried chillies
- 6 cloves
- 3 star anise
- ½ cinnamon stick
- 1 tsp cumin seeds
- ½ tsp coriander seeds
For the stir fry
- 3 tbsp vegetable oil
- 3-4 cloves garlic, finely sliced
- 5cm/2in piece fresh ginger, cut into thin strips
- 1 red onion, cut into thin strips
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 2 green chillies, chopped
- 3 bell peppers, mixed colours, cut into thin strips
- 3 tbsp tomato purée
- 500g/1lb 2oz leftover turkey, cut into thin strips
- 2 tbsp malt vinegar
- pinch sugar
- salt
- 1 tbsp chopped fresh coriander, to garnish
Method
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For the spice mixture, dry roast the spices one-by-one in a heavy-based saucepan over a medium heat. Allow the spices to cool and grind all together coarsely in a pestle and mortar.
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Heat the oil in a separate, heavy-based frying pan, add the garlic and cook for a couple of minutes or until golden brown. Add the ginger and onion, and stir fry over a high heat for two minutes or until the onion is softened. Add the masala spice mixture, turmeric, chilli powder and chillies and cook for a further two minutes, then add the peppers and fry over a high heat for another minute. Add the tomato purée and, still on a high heat, stir the mixture so that everything is well combined.
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Add the leftover turkey turkey to the pan and continue to cook over a high heat for 3-4 minutes until the meat is warmed through.
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Add the vinegar and sugar and season to taste with salt, stirring continuously to mix everything thoroughly together.
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To serve, spoon the curry into a large serving dish. Garnish with coriander and serve with rice.