Dive into the tropical flavors of the South Pacific with this Fiji Style Turkey Curry. This aromatic and hearty dish melds South Asian influences into a tangy, spice-laden curry. Perfect for gatherings or a robust family meal, the turkey curry is rich in flavor with a satisfying blend of spices.
Ingredients
🍗 2.5 kg turkey, cut into curry-sized pieces
💧 1 cup 250 ml + 3 tablespoons 45 ml hot water
🌶️ 4 tablespoons curry powder
🫒 1/2 cup 125 ml oil
🍃 2 sprigs curry leaves
🌶️ 1 teaspoon chili powder
🌱 1/2 teaspoon cumin seeds
🟡 1/2 teaspoon mustard seeds
✨ 1 1/2 teaspoons turmeric
🌶️ 2 tablespoons paprika
🧅 1 large onion, chopped into small pieces
🧂 2 teaspoons salt, plus more to taste
🍋 1 teaspoon tamarind
🧄 Ginger, garlic & chili paste made from:
- 6 cloves of garlic
- 1 large chili
- 3 cm piece of ginger
🌿 Fresh or frozen coriander leaves for garnish
Instructions
1- Prepare Tamarind Water:
- In a small dish, add 1 teaspoon of tamarind with 3 tablespoons of hot water.
- Use a metal dessert spoon to break and soak the tamarind for 5 minutes.
2- Start Cooking:
- Place a large non-stick pot with a lid on medium heat and pour in 1/2 cup of oil.
- Allow it to heat up.
3- Spice Infusion:
- Add 1/2 teaspoon each of cumin and mustard seeds into the hot oil.
- Sizzle them for about 30 seconds until they pop.
4- Onion & Curry Leaves:
- Add 1 chopped onion and 2 sprigs of curry leaves to the pot.
- Cook and stir until the onions brown lightly.
5- Prepare Tamarind Pulp:
- Use your fingers to rub and mix the tamarind and water.
- Strain using a black plastic frame strainer, pressing with a metal spoon to extract maximum pulp. Set aside.
6- Aromatic Paste:
- Once onions are light brown, introduce the ginger, garlic, and chili paste made from 6 cloves of garlic, 1 large chili, and a 3 cm piece of ginger.
- Mix for 30 seconds.
7- Cook Turkey:
- Add turkey pieces, followed by 1 1/2 teaspoons of turmeric, 4 tablespoons of curry powder, 1 teaspoon of chili powder, 2 tablespoons of paprika, and 2 teaspoons of salt.
- Stir well, cover with lid, and cook for 5 minutes, stirring twice.
8- Simmer with Water:
- Pour in 1 cup of hot water, stir, then cover with a slight gap to let steam escape.
- Cook for 20 minutes with frequent stirring.
9- Tamarind Enhance:
- After 20 minutes, adjust salt to taste. Add the tamarind water, lower the heat, and cook uncovered for another 10 minutes, stirring twice.
10- Finalize & Serve:
- Stir well, turn off the heat, and garnish with fresh or frozen coriander leaves.
- Serve warm with rice, roti, toast, or pooris.
Prep Time: 15 minutes
Cook Time: 36 minutes
Total Time: 51 minutes
Servings: 6-8
Equipment:
- Large non-stick pot with lid, light blue handles
- Stainless steel dish for tamarind
- Glass measuring cup
- Ceramic measuring spoons
- Black plastic frame strainer
- Metal dessert spoons
- Wooden spoon/spatula, flat, light brown
Cooking Tips
- Extract maximum tamarind pulp for enriched flavor.
- Leave a steam gap while cooking to reduce liquid and thicken the curry.
- Frequent stirring prevents sticking and ensures even cooking.
- Adjusting salt halfway through ensures perfect seasoning.
- Use freshly frozen coriander for garnish.
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