Turkey is the main item in Christmas dishes. This time we also decided to have turkey for the special day. Since turkey is very large compared to chicken, I thought of doing several dishes with it. So I divided the same into three portions and made curry, roast and grill with turkey.
The meat is bit hard, so it takes more cooking time. For the grill I have marinated it and kept it in refrigerator for 24 hours. This is a South Indian style preparation of curry or you can say Kerala style because ground coconut is used for the gravy. This goes well with Appam,Chapathi, and all kind of Indian breads.
- Turkey – 1 kilo
- Grated coconut – 1 cup
- Onion – 1
- Ginger – 1″ piece
- Garlic – 2 pods
- Cumin seeds – 1/2 teaspoon
- Fennel seeds – 1/2 teaspoon
- Red chili powder – 1 tablespoon
- Coriander powder – 1.5 tablespoon
- Turmeric powder – 1/4 teaspoon
- Bay leaf – 1
- Star anise – 1
- Cinnamon stick – 1 small stick
- In a pressure cooker add the cleaned turkey pieces and pour water until gets immersed well. Add salt and turmeric powder and cook on medium flame for 7- 8 whistles. Switch off the flame and wait until the pressure drops. Open the lid and check whether the pieces are almost cooked.
- Grind coconut, ginger,garlic,cumin seeds,fennel seeds,star anise into a fine paste.
- Add the ground paste, red chili powder, coriander powder, salt and stir well. Add water and adjust the gravy consistency.
- In a pan heat oil, add mustard seeds and let it splutter. Then add bay leaf, curry leaves, chopped onions and saute for a minute. Then add this mixture into the curry.
- Close the cooker, switch the flame to high and wait until the steam oozes out. Then place whistle and switch to low flame.
- Cook for 10 minutes and switch off the flame.Wait until pressure drops then remove from flame and serve.
- The cooking time of meat varies depends on the age of Turkey.
- Instead of grated coconut you can use coconut milk.
This was our Christmas dinner!!