Come Boxing Day and there is one huge dilemma that always needs to be resolved? What on earth do you do with all the Turkey leftovers? Make them into sandwiches (again)? Feed them to the dog?
Well how about turning them into curry?
Dr Spice recommends Anjum Anand’s very own Turkey Naag. It’s really simple and best of all takes just 30 minutes to cook, and let’s face it, on Boxing day the last thing you want to do is actually cook!
Needless to say it’ll certainly be making an appearance on Boxing Day in my household and everyone but the dog will be happy!
I hope you all have a very merry Christmas and a happy and prosperous New Year!
~~~ Anjum Anand’s Turkey Naag ~~~
Serves 4-6
Preparation time: 15 minutes
Cooking time: 25-30 mins
Anjum’s top tips:
- If you’re tight on time, replace ginger and garlic with garlic and ginger pastes
- For a richer dish, stir in a dash of cream or sour cream before serving
Ingredients:
- 3 tbs. vegetable oil
- 2 tbs. ghee or butter
- 1 tsp. brown mustard seeds
- 750g turkey (cooked)
- 7 baby potatoes, par boiled, peeled and quartered
- 1 medium onion, finely chopped
- Handful of finely chopped coriander leaves and stems
- 330ml of water
Paste:
- 5 fat garlic cloves, peeled
- 3/4” ginger, peeled
- 3 medium tomatoes, chopped into 2 cm chunks
- 3 rounded tbs. full fat Greek yoghurt
- 1½ tbs. coriander powder
- 1¼ tsp. garam masala
- ¼-½ tsp. red chilli powder plus some paprika for colour (optional – add more chilli if you like it a little hotter)
- ½ tsp. turmeric powder
- 1 tsp. cumin powder
- Salt to taste
Step 1:
Create a fine paste of the ginger, garlic and tomatoes (ideally use a blender but if you don’t have one then grate the ginger and garlic to create a rough paste and chop the tomatoes).
Stir in the powdered spices, salt and yoghurt. Add the potatoes and leave while you get going with step 2.
Step 2:
Heat the oil and butter/ghee in a medium non-stick saucepan. Add the mustard seeds and cook until you can hear that they‘ve all popped – this shouldn’t take any more than a minute. Add your onions and cook over a moderate flame, stirring often, until the onions are browned on the edges – this takes around 7-8 minutes.
Add the potatoes and paste and cook over a moderate-high heat, stirring occasionally at first but more often when the paste starts to thicken. Once the sauce begins to release oil droplets back into the pan (look at the edges of the pan), around 10-12 minutes, it is cooked. If you are not sure, taste it – the sauce should taste delicious without any raw garlic flavours. If it is not cooked or has reduced too much while cooking, add a splash of water and continue until you can see the oil around the edges.
Step 3:
Add your turkey and enough of the remaining water to come halfway up the pan (or a little more if you like a little more sauce) and bring to the boil. Simmer for a few minutes, taste and adjust the seasoning. Stir in the chopped coriander and serve with some lovely pure Basmati rice and an ice cold Cobra.
