We have been hard at work with recipes…so while most people are having their yearly turkey, the Sujanani’s are ‘turkeyed’ out! It started around October when the Mela producer suggested we work on some spicy turkey recipes…we cooked up a few turkeys to find the best ones to share on the show! Then Yogas Nair, editor of the Post Newspaper, also needed some festive recipes…it was back to the turkey….and then there is the blog too! Turkey Turkey Turkey….and there are always those tired leftovers that sit in the refrigerator….tune into Mela on SABC 2 this week Sunday at 13h30 to get creative with Christmas leftovers when I will be making ‘Stuffed Curry Turkey Buns’ and ‘Phyllo Turkey Parcels’. Watch the episode of Mela here where we prepare a Christmas menu with a spicy twist, https://yudhikayumyum.com/sabc-2s-mela-videos/mela-a-spicy-christmas/
I have come up with a few delicious ways to use up those leftovers…and one of my favourites is turkey pasta…and to really spice things up…I made a curried coconut turkey pasta! Adding Indian spices to turkey livens up the leftovers….and creates a fantastic meal! The best part is that it’s so super simple to prepare! I made up a turkey pie which was just as good, click here for the recipe, https://yudhikayumyum.com/2014/12/21/turkey-express/
Use a few staple spices like red chilli, ground cumin, coriander and garam masala…I also use coconut milk in this sauce which adds a luxurious silky texture and richness to this simple pasta dish. Mild, medium or hot – the choice is yours! Spice this up or down – you can even serve a little chopped green chilli in olive oil on the side.
About this sauce, use really good quality coconut milk…try finding Mae Ploy, Aroy D or Chao Koh…if you can’t find any of these, pop into your local Spar and use the Spar brand coconut cream! It really is the next best option. Coconut milk can be quite deceiving….buy tried and tested brands ….sometimes even the more expensive ones turn your dishes into watery stews which can be terribly disappointing!
I use my own brand of spices in most of my recipes and sometimes it does seem like a long list of ingredients but do stock up your spice rack….I always say, ‘A well stocked spice rack is like having money in the bank!’ My Curry me Home spices are available at a few Spars around Gauteng and via mail order as well! Click here to find out where you can pick up a bottle of Curry me Home spices or recipe books, https://yudhikayumyum.com/my-spar-stockists/
Serves 4 – 6
500g cooked turkey meat
40ml sunflower oil
1 bay leaf
1 cinnamon stick
5ml mustard seeds
1 onion, finely chopped
7,5ml coarse salt
15ml desiccated coconut
30ml crushed ginger and garlic
10ml Curry Me Home red chilli powder
200g tinned tomatoes, chopped
5ml Curry Me Home ground cumin
5ml Curry Me Home ground coriander
5ml Curry Me Home garam masala
1 x 400g tin coconut milk
500g penne pasta
10ml sunflower oil
2,5ml cumin seeds
2 sprigs curry leaves
Heat an AMC paella pan on medium.
Add the sunflower oil, then add the bay leaf and cinnamon stick.
Once the bay leaf turns a shade darker, add the mustard seeds.
When the seeds splutter, add the chopped onion, and salt.
Saute until the onion turns light golden brown, add the desiccated coconut – the coconut can burn quite easily if the oil is too hot so take care.
Add the ginger and garlic when the coconut starts to turn light golden and becomes fragrant.
Add the red chilli powder and stir for 3 – 5 seconds.
Add the chopped tomatoes, cumin, coriander, garam masala and turmeric.
Simmer until the tomatoes soften.
Use the back of a wooden spoon to break down the lumps in the sauce.
Once the tomatoes resemble thick paste, pour in the coconut milk.
Simmer for a minute, then add the turkey meat and warm through.
While the sauce is cooking, cook the penne according to the instructions on the packaging – I cook the pasta in salted water with a drizzle of oil.
Drain the pasta and reserve 100ml liquid.
Toss the pasta and turkey sauce and add reserved liquid only if the sauce is too thick.
Place the pasta on a serving plate.
Heat the sunflower oil in an AMC chef’s pan and add the cumin seeds.
Once they splutter, add the curry leaves and fry until they are crispy and fragrant.
Garnish the pasta with fried curry leaves and a drizzle of the cumin flavoured oil.