Pair this holiday dish with Trimbach Gewurztraminer from the Alsatian region of France.
1 lb turkey – cut pieces from the bird
1 large onion – cut lengthwise
2 tomatoes – diced or pureed
1 tsp ginger – can substitute grated ginger
1 tsp garlic paste – can substitute fresh pressed garlic
1 tbsp garam masala
salt – to taste
2 tbsp oil – use canola or vegetable oil NOT olive oil
¼ tsp cumin seeds
handful of cliantro leaves – for garnishing
2 tsp chili powder
2 tsp coriander powder
¼ tsp turmeric powder
¼ tsp ginger garlic paste – mix ginger and garlic together to make the paste
2 tsp lemon juice
½ tsp salt
3 tbsp grated coconut – can substitute processed and shaved coconut must not be sweetened
4 shallots – can substitue pearl onions or Sambhar Onions
6 curry leaves
3 dried red chiles
2 tsp whole peppercorns
1 tsp fennel seeds
whole garam masala: 1 cinnamon stick, 3 cloves, 3 cardomom
Cut extra turkey from Thanksgiving bird into small pieces. Take a deep bowl and mix chili powder, coriander powder, turmeric powder, salt, garam masala, ginger garlic paste, lemon juice and make a paste. Add turkey pieces to this; rub to coat the mixture to all sides of the turkey. Let this marinate for at least half an hour in the refrigerator.
Heat oil in a kadai or deep sauce pan and fry the ingredients under ‘To Grind’ on medium flame for about 1 minute or until they turn brown and give out a nice aroma. Remove from heat.
After cooling, grind it into a fine paste with a little water. (If you are in a hurry, you can grind these without frying.) Now take the same kadai, heat some oil, add cumin seeds and curry leaves and let it splutter. Add onions and fry for few minutes till it browns. Next add the ginger-garlic paste and sauté until the raw smell vanishes. Next add the tomato paste and sauté until everything becomes pasty. Add the coconut paste, required salt and garam masala.
Add the marinated turkey and fry for 2 minutes. Next add required quantity of water. Cover and cook for 15 minutes. Simmer for few minutes until oil floats on top.
Garnish with coriander leaves and split chiles.
Serve with the extra Thanksgiving Riesling or Gewurztraminer. A fresh, brightly fruited white will pair well with this dish.
Serve with long grain steamed rice like basmati.
Pair this with New Belgium Ranger IPA
Turkey – chilled, cooked
Asian chili sauce (try Sriracha)
Cucumber – thinly sliced, peeled
Carrot – grated carrot
Cilantro – generous handful of fresh cilantro
Baguette (whole wheat or white French bread)
Sliced jalapeño peppers
Chop chilled, cooked turkey and mix with mayonnaise spiked with Asian chili sauce.
Layer turkey with thinly sliced, peeled cucumber, grated carrot, and a generous handful of fresh cilantro inside the baguette. Add more heat with sliced jalapeño peppers, if desired.