Turkey Jalfrezi

 
turkey-jalfrezi.jpg
 
 

INGREDIENTS

1 green pepper

1 red or yellow pepper

500g cooked turkey breast or thighs (leftovers are great, as are frozen leftovers)


Marinade

1 teaspoon ground coriander

1/4 teaspoon hot cayenne pepper

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

2 tablespoons unscented oil


Sauce

1 teaspoon whole cumin seeds

1 medium onion, diced fine

1 inch piece of ginger, grated

1/2 cup crushed tomatoes (or 2 fresh tomatoes, diced fine)

1 teaspoon ground coriander

1/2 teaspoon ground turmeric

1/2 cup hot water

Fresh cilantro/ coriander, to garnish

1 - 2 tablespoons unscented oil

1 teaspoon whole fennel seeds

2 garlic cloves, crushed

1 green chilli, or to taste, chopped finely

1 teaspoon ground cumin

1 teaspoon garam masala (homemade is yummy in this recipe)

Salt to taste


Method

  1. Thaw out the turkey, if frozen. Slice the turkey breast or thigh meat and the peppers into even sized strips. Keep the peppers aside.
  2. Whisk together all the ingredients for the marinade, and rub into the turkey strips. Refrigerate for an hour, or even overnight. When ready to cook, bring the marinated turkey back to room temperature. 
  3. Make the sauce. Heat the oil in a wide sauté pan, and add the whole cumin and fennel seeds. When they sizzle, about 30 seconds, add the diced onion, and fry on a gentle heat, about 5 minutes, until the onion has softened and just beginning to colour. 
  4. Add the ginger, garlic and chillies, and fry for about 30 seconds, until fragrant. Add the tomatoes and the ground cumin, coriander, garam masala and turmeric. Season with a little salt.
  5. Stir and fry for about 5 - 7 minutes on a medium low heat, until the masala is thick and the oil is beginning to separate from it. 
  6. Add the sliced peppers and fry for another 3 - 4 minutes, until the vegetables start to soften. Add the marinated turkey and stir gently until the turkey is coated in the spicy masala. Add about 1/2 cup of hot water, turn up the heat and simmer rapidly until the sauce is thick and coats all the turkey and vegetables.
  7. Adjust seasoning to taste, and garnish with fresh chopped cilantro. Serve with rice, naan or roti.