Main Ingredient:
Turkey thighs - 2 lb
To temper:
Onion - 1 (big)
curry leaf - 1 brig
cilantro , mint leaf - a handful
tomato - 2
fennel seeds - 1 tsp
To grind :
Paste 1.
fresh / dry Ginger - 2 inch
garlic - 4 pods
Paste 2.
shredded coconut - 2 tbsp
poppy seeds - 1 tsp
cumin seeds - 1/2 tsp
cinnamon - 1 inch
cardamom - 2
cloves - 4
fennel seeds - 1 tsp
black pepper - 1 tsp
others:
chilly powder - 1tsp
coriander powder - 2 tbsp
turmeric powder - 1/4 tsp
Method:
Step 1:
Choose Turkey thighs for making a kulambu / gravy. Drumsticks and boneless meat do not taste that good for this preparation.
Wash and clean the turkey . Chop it into big chunks. If possible break the bone into two, so that the curry becomes more soupy.
Place it in a pressure pan.Add water just to immerse the meat.
Add turmeric powder, chilly powder and coriander powder.
Pressure cook it for 1 whistle, then reduce flame and keep it in low flame for 5 minutes.
Step 2:
Remove the skin of ginger and garlic and grind them to a fine paste.
(If dry ginger is used, soak it 1 for hour before grinding.) Keep aside.
Separately grind the other items given to grind in 2. keep aside.
Step 3:
Heat oil in a wok. Add fennel seeds. After it becomes red, add the chopped onion and fry well till it becomes golden brown.
Then add the chopped tomatoes and cook till it becomes mushy.
Now add the ginger garlic paste and fry well.
Then add the cooked turkey pieces along with its soup (water added becomes a soupy liquid).
Step 4:
Now add the Paste 2. Add all the powders mentioned above.
Let it boil till the raw smell vanishes. Check for salt and turn off heat.
Serving suggestions:
Serve hot with roti, chapathi or cooked rice.
