Malabar pepper turkey roast
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Ingredients
For marinade:
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon chilli powder
- 1/4 teaspoon coriander powder
- 1/4 teaspoon Malabar black peppercorns, crushed
- Salt to taste
- 1 1/2 teaspoon lemon juice
- 1 teaspoon ginger-garlic paste
- 2 green chilis, finely minced or made into a paste
For turkey roast:
- 900 grams turkey, breast and thigh meat
- 2 tablespoons coconut oil
- 4 medium onions
- 1 teaspoon ginger-garlic paste
- 2 green chilis (slit lengthwise)
- 4 sprigs curry leaves
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon fennel powder
- 1/2 teaspoon Malabar black peppercorns, crushed
- 2 large tomatoes, cut into wedges
- 1 lemon juice
- Salt to taste
- 1/2 cup shaved coconut
- 3 sprigs cilantro
Directions
- Clean and cut the turkey into medium sized pieces.
- Mix the ingredients for the marinade together and coat the turkey pieces with it. Set aside for an hour in the fridge.
- Heat two teaspoons of oil in a pan and fry coconut pieces until they become golden brown in color. Set them aside.
- Cut onions into very thin slices and fry in the hot oil. Remove half of the onion for the garnish and set aside.
- Add the ginger-garlic paste, green chilis and three sprigs of curry leaves, saving one for the garnish. (Optional: add a little bit of garam masala to the hot oil for a bit more flavour.) Sauté well, until the aromatics release their flavour.
- Add garam masala, fennel powder and crushed Malabar black peppercorns. Sauté well.
- Add marinated turkey pieces and stir until the turkey pieces are well coated with the spices.
- Cover and cook for 15-20 minutes.
- Now open the lid and cook a bit longer. Check that the turkey is cooked through. Add the tomatoes wedges and mix. They do not need to be fully cooked.
- Check the taste - add a bit more garam masala and crushed Malabar black peppercorns if desired.
- Drizzle with freshly squeezed lemon juice and mix well. Add salt if needed.
- Remove from heat onto a platter and garnish with fried coconut and fried onion. Sprinkle on some cilantro and curry leaf and serve.
