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
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.