From ianhoare@angelfire.com Wed Mar 9 13:10:57 2005 Date: Wed, 09 Mar 2005 11:51:44 +0100 From: Ian Hoare Reply-To: ianhoare@nospam.net Newsgroups: uk.food+drink.indian Subject: Re: Turkey leg curry? Salut/Hi Gareth, le/on Tue, 8 Mar 2005 22:46:16 -0000, tu disais/you said:- >I have a fair bit of turkey leg meat that is going to self-destruct tomorrow >night. Oh dear, is that cemtex or merely arriving at its sell-by date? One easy way to help things to survive longer is to stick em in the freezer. If you don't have a freezer, then a marinade can work for a limited amount of time. However, the classic "make it keep longer" marinade is the Vindaloo and that tends to take longer than an hour. >Turkey leg meat is very rich and not, imho, suited to a great variety of >dishes. I can't say I find turkey leg meat any richer than chicken legs. However ymmv. >Does anyone have a simple but spicy turkey curry recipe that can be prepared >from scratch in under an hour? I'll post a vindaloo recipe that will give you more time for part of the meat and a reasonably simple spicy chicken curry for the rest. @@@@@ Now You're Cooking! Export Format Chicken Masala indian, main dish, poultry ----masala spices---- 4 cardamom pods 2 teaspoon coriander seeds 2 teaspoon cumin seeds 1 teaspoon black peppercorns 1/2 nutmeg, grated 6 cloves 4 cm cinnamon bark ----Chicken Masala---- 750 g chicken thighs, skin removed 2 ts turmeric 2 tb olive oil 1 onion, finely chopped 2 ts minced garlic 2 ts minced ginger 2 tb chopped coriander leaves 1 tb chopped mint leaves 1 tamarind fruit 2 tb; soaked in 2 tablespoon hot water; OR 1 tb lemon juice 1 ts ground fenugreek 2 tb sweet chilli sauce (thai style) 2 tb chicken stock 2 tb coconut cream ----to garnish---- coriander leaves toasted peanuts To make masala Remove seeds from cardamom pods and put with other spices in spice grinder. Grind till a powder is achieved. Strain through sieve and regrind any large pieces. Store in airtight container. (Keeps for several weeks). In a plastic bag, toss chicken pieces with turmeric. Saute in a little oil for two or three minutes over medium heat to brown, and remove. In same pan, with a little more oil, saute onion, garlic and ginger for minutes. Add coriander, mint and tamarind pulp or lemon juice, fenugreek, sauce, 1 tb garam masala, stock and coconut cream. Simmer chicken very slowly in this mixture for 45 minutes. Serve on a bed of rice, garnished with coriander and peanuts. Leftover potential: Is even better the second day. Keeps for 2 or 3 days in the refrigerator. Yield: 4 servings ** Exported from Now You're Cooking! v5.66 ** @@@@@ Now You're Cooking! Export Format Goan Pork Vindaloo In Pungent Brown Sauce indian, main dish, pork 2 lb boneless pork shoulder 1 1/2 piece tamarind pulp (see note) 14 dried red chile peppers, seeded, co; arsely chopped 1 1/2 sticks cinnamon 20 cloves teaspoons coriander seeds 2 teaspoon cumin seeds 2 teaspoon black mustard seeds 3/4 teaspoon black pepper corns 2 tablespoon minced fresh ginger 2 tablespoon minced garlic 1/2 cup cider vinegar 1/2 cup peanut oil 2 onions, chopped 1 salt It's interesting, as I go through this humungous pile of newspapers, to see how my tastes have changed over the past three years. Some of the things I marked then, I find myself discarding now. Some of the stuff that didn't interest me at the time, I'm scanning to save. This one was on the list then and is still on the list. Trim the meat and cut into 3/4-inch pieces. Place the tamarind in a nonmetallic bowl; pour in 1 1/2 cups hot water and let soak at least 1 hour. Work the tamarind with fingers to squeeze out as much pulp and juice as possible. Strain into a bowl and set aside. Discard the residue. Heat a dry skillet over medium heat. Add the chile peppers, cinnamon sticks, cloves, coriander seeds, cumin seeds, mustard seeds and black peppercorns; roast the spices, stirring and shaking the skillet constantly, until the coriander, cumin and chile peppers turn several shades darker, and all the spices release their fragrance. This will take 3 to 4 minutes, Transfer to a bowl and let cool. Grind the spices in a spice grinder and set aside. Put the ginger and garlic in a medium-sized non metallic bowl with the vinegar. Blend in the ground, roasted spices. Add the meat and mix thoroughly to coat with the spice mixture. Cover the bowl and refrigerate overnight or up to 48 hours. Heat the oil in a heavy pan, add onions and cook until they turn reddish brown, 12 to 20 minutes. Add the meat (with its marinade) in two batches, stirring and searing the pieces over medium-high heat. Reduce heat to medium and cook, stirring frequently, until almost all the liquid evaporates and fat separates from the mixture. You will see small pools of fat on the surface. Stir in the tamarind and some salt; cover and simmer until the meat is very tender, about 1 hour. Check the water content from time to time, and add 1/4 cup hot water once or twice. Serve hot with steamed rice. NOTE: Tamarind is found in cake form at Indian markets. San Francisco Chronicle, 12/7/88. Posted by Stephen Ceideberg; November 2 1992. ... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125) Yield: 1 servings ** Exported from Now You're Cooking! v5.66 ** -- All the Best Ian Hoare http://www.souvigne.com mailbox full to avoid spam. try me at website