Vivek Singh from Cinnamon Kitchen (Battersea London) was born and raised in Asansol, West Bengal in an environment where food was very much a central part of the culture. While his interest as a young boy lay more in eating than cooking, many of his formative memories are centred around food – from festivals and weddings to the daily multi-course feasts his mother would make. Vivek is one of the UK biggest celebrities chefs with regular appearances on Saturday Kitchen.
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Ingredients:
1 knob of fresh ginger
2 garlic cloves, finely chopped
2 green chillies
10 curry leaves, fresh
2 red onions, cut into thick slices
2 tbsp coconut, grated
3 tbsp coconut milk
½ tsp salt
½ tsp sugar
1 tbsp coriander leaves
½ lime, juiced
2 tbsp vegetable oil
Spice mix:
2 dried red chillies, whole
½ tbsp coriander seeds
½ tbsp turmeric powder
1 tbsp fennel seeds
½ tsp cumin seeds
½ tsp black peppercorns
Cinnamon stick, 2 inch piece
3 cloves
2 green cardamom pods
Curried yoghurt dip
200g of Greek yoghurt
¼ tsp mustard seeds
5 curry leaves
1 green chilli, finely chopped
¼ tsp ground turmeric
½ tsp salt
½ tsp sugar
2 tbsp vegetable oil
Method:
1. To start the dish, shred the leftover turkey into ½ cm thick slices and set aside leftover turkey meat
2. For the spice mix, roast all of the spices in a dry, medium-hot pan until they release their aroma, then grind them in to a coarse powder using a food processor or mortar and pestle
3. Place a frying pan over a medium heat and add the oil. Once the oil is hot, add the ginger, garlic, green chillies, curry leaves and onions. Sauté for a minute until the onions are coloured but still crunchy, ensuring the garlic and spices do not burn. Sprinkle in the salt and spice mix and stir for another minute
4. Add the shredded meat to the pan, mix well and reduce the heat. Stir in the coconut milk and sugar and mix well until the liquid dries up and the meat pieces are evenly coated in the spices
5. Meanwhile, to prepare the curried yoghurt, place a pan over a medium heat and add the oil. Once the oil is hot, add the mustard seeds and once they begin to crackle, add the curry leaves and allow to crackle. Add the chopped green chilli and sauté for 30 seconds, then add the ground turmeric and mix well
6. Combine the hot mix with the yoghurt and season with salt and sugar
7. Once the stir-fry is ready, stir through the shredded coconut, sprinkle over the coriander leaves and squeeze in the lime juice. Serve immediately with the curried yoghurt dip and paratha or naan bread
