I was looking for a space in my bulging freezer the other day when I found a container of dark roast turkey meat – left over from Christmas!!
I had been planning on getting a take out curry that night – but figured with the meat cooked, I could knock one up in the time it would take to deliver. With the added bonus that I could make it exactly how I wanted it and keep it as healthy as possible!
It turned out really really good. The addition of tamarind and fenugreek added a special edge to the other spices. And because the meat was already roasted, it soaked up the gravy and took on a lot of flavour. Best of all – it was ready in 20 minutes!
So here we have it, my nice n’ spicy, super-speedy, easy-peasy leftover curry!
- 1 tsp fenugreek leaves
- 1 tsp black mustard seeds
- 3 green cardamom pods, lightly crushed
- 1 tsp fennel seeds
- 3 dried red chillies, roughly torn up
- 1/2 tsp turmeric
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1″ piece ginger, finely grated
- 1 tin chopped tomatoes
- 1 tbsp tamarind paste, mixed with 300 ml water
- left over roast turkey or chicken
- ghee or oil to fry
- salt to taste
Heat ghee in a heavy-based saucepan
Add all the seeds and the dried chillies and fry for a minute or two until they smell really good! Add the onion, garlic, ginger and fry for another couple of minutes.
Chuck in the other spices, tomatoes, tamarind water and salt and mix well. Put in the meat and cook for 15 minutes, stirring occasionally. If it starts to reduce too much, cover until ready (or add more water 😉
Serve with rice and a smile!