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Sri Lankan turkey curry
Fruit and vegetables
1½ tsp
fenugreek
seeds
350g/12¼oz onions or
shallots
, peeled, cut in half, thinly sliced
40g/1½oz
garlic
, peeled, crushed to a paste with the edge of a knife
25g/1oz fresh root
ginger
, peeled, finely grated
20 fresh
curry leaves
1 fat
lemongrass
stalk, tough outer leaves removed, cut in half, lightly bruised with the edge of a knife
1 tbsp freshly squeezed
lime juice
Tins, packets and jars
1 tbsp uncooked long grain or
basmati rice
200g/7oz canned
chopped tomatoes
400ml/14fl oz canned
coconut milk
steamed
rice
, to serve
Cooking ingredients
50g/2oz
coriander seeds
25g/1oz
cumin
seeds
25g/1oz
fennel seeds
7.5cm/3in piece
cinnamon
stick
½ tsp
cloves
½ tsp
cardamom
seeds (from about 10 green
cardamom
pods)
½ tsp black
mustard seeds
1 tsp black
peppercorns
2 tbsp coconut or
vegetable oil
15cm/6in
cinnamon
stick, broken into smaller pieces
10
cardamom
pods, bruised
10
cloves
2 tbsp roasted Sri Lankan
curry powder
(see above)
1 tsp Kashmiri
chilli powder
1 tsp ground
turmeric
1 tsp
salt
, or to taste
salt and freshly ground
black pepper
Meat, fish and poultry
750g-800g/1lb 10½oz-1lb 12¼oz cold cooked
turkey
, cut into small pieces
Other
3 dried red Kashmiri chillies
4 x 4cm/1½in pieces pandan leaf (available from some Asian grocers)
3 green cayenne chillies, split open lengthways
Back to recipe
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