Curry of the week : 12-October-97

Balti Turkey Pasanda

Ingredients

• 4 tablespoons natural yoghurt
• 1/2 teaspoon black cumin seeds
• 4 cardamom pods
• 6 whole black peppercorns
• 2 teaspoons garam masala
• 2.5 cm (1 inch) piece cinnamon stick
• 1 tablespoon ground almonds
• 2 medium garlic cloves, crushed
• 1/2 teaspoon ground cloves
• 1 teaspoon chilli powder
• 1 teaspoon salt
• 675 g (1 1/2 lb) turkey, skinned, boned and cubed
• 5 tablespoons corn oil
• 2 medium onions, diced
• 2 dried birds-eye chillies
• 2 tablespoons chopped fresh coriander
• 120 ml (4 fl oz) single cream

Method

• Mix the yoghurt, cumin seeds, cardamoms, peppercorns, garam masala, cinnamon stick, ground almonds, garlic, ground cloves, chilli powder and salt in a medium mixing bowl. Add the turkey pieces and leave to marinate for about 2 hours.
• Heat the oil in a large karahi or wok. Throw in the onions and fry for 2-3 minutes.
• Pour in the turkey mixture and stir until it is well blended with the onions.
• Cook over a medium heat for 12-15 minutes or until the sauce thickens and the turkey is cooked through.
• Add the chillies and fresh coriander, and pour in the cream. Bring to the boil and serve garnished with more coriander.

Serves 4.