Yes, it’s that time of year again! Everyone has eaten way too much and there is still more turkey than you know what to do with but have no fear. If in doubt, chuck it in a curry! Not just any old boring curry though, a vibrant Sri Lankan curry with creamy coconut, tangy lime and tomato and freshly ground spices for a flavour punch.
- 2 Tbsps groundnut oil
- A pinch of cinnamon
- 10 green cardamom pods, cracked open
- 10 cloves
- 3 bay leaves
- 2 onions, thinly sliced
- 4 fat garlic cloves, crushed
- 50g peeled root ginger, finely grated
- 2 tbsp medium Sri Lankan curry powder (see recipe below)
- 1 tsp mild chilli powder
- 1 tsp turmeric
- 1 x 230g tin plum tomatoes
- 1 x 400ml tin coconut milk
- 3 green chillies, seeds removed, sliced
- 2-3 Tbsps coconut yoghurt
- 500g cooked turkey or chicken, shredded
- 1 Tbsp lime juice
- fresh coriander, to finish
Sri Lankan Curry Powder
One of the characteristics of Sri Lankan cuisine is their preference for freshly prepared curry powders rather than pastes. The roasted curry powder is predominantly used in meat and fish dishes.
- 1 Tbsp uncooked white rice
- 50g coriander seeds
- 25g cumin seeds
- 25g fennel seeds
- 5cm cinnamon stick
- 1 ½ tsp fenugreek seeds
- ½ tsp cloves
- ½ tsp cardamom seeds (from about 10 green pods)
- ½ tsp black mustard seeds
- 1 tsp black peppercorns
- 3 dried red Kashmiri chillies
Heat a dry, heavy-based frying pan over a medium heat. Add the rice ad shake the grains around for about 3 minutes until medium brown in colour. Tip the rice into a bowl and leave to cool while you do the same to the spices and then to the dried chillies. Mix the rice, spice and chillies together and grind to a powder in a pestle and mortar. Store in a screw top jar and use within 3 months.
For the Curry:
- Heat a large, deep heavy-based frying pan. Add the cinnamon, cardamom pods and cloves and leave them to become fragrant for a few seconds. Remove them and grind in a pestle and mortar. Set aside.
- Add the oil then the onions and bay leaves to the pan and fry them gently for 5 minutes until soft and golden. Add the garlic and ginger and fry for 1 minute, then add the curry powder, chilli powder and turmeric and fry gently for another minute.
- Add the tomatoes (crushing the plum tomatoes with your hand as you add them), coconut milk, green chillies and a little salt. Cover with a lid and simmer gently for 20 minutes.
- Uncover, add the coconut yoghurt and the cooked turkey, recover and simmer for 5 minutes until piping hot. Stir in the lime juice and serve sprinkled with coriander.