Sri Lankan style Turkey curry Turkeys aren't exactly common in Sri Lanka, but we wanted something to spice up Boxing Day. Peter Kuruvita an acclaimed chef in Sri Lankan cuisine, kindly customised one of his recipes just for us. If you are new to Tell Tale Travel do sign up for our newsletter on the right hand side (you can do this without leaving this page) and amongst other things, find out when we have new recipes up. ingredients: 700 gm cooked turkey meat, cut into large chunks 100g Bombay onions, sliced 4 cloves garlic 2 pieces pandan leaf, roughly torn into pieces 2 red chillies, chopped 4 green chillies, chopped 1 sprig of curry leaves 1 pinch of ground mustard 10 black peppercorns 1 knob fresh turmeric ½ tsp mustard seeds 2 tbsp oil 2 tbsp white vinegar 6 cloves 4 cardamom pods, crushed ½ tsp dark roasted curry powder 500ml coconut cream Dried red chillis, to serve Pandan leaf, extra, to serve Place the turkey, onion, garlic, pandan, chillies and curry leaves in a large pot. Toss to combine. Add the ground mustard and pepper, and season with salt. Meanwhile, make the turmeric paste. In a mortar and pestle, crush the turmeric with the mustard seeds to form a paste. Set aside. Heat the oil in a saucepan. Remove the turkey pieces from the mixture, reserving the spices. Once the oil is hot, place the turkey in the pot, and fry until it starts to colour, then add vinegar and simmer gently for a 5 minutes. Meanwhile, heat some more oil in a separate pot. Add the reserved spice marinade and fry until fragrant. Add the cloves and the cardamom pods to the onion mixture and continue to fry. Add the turmeric paste, black pepper, salt and the curry powder. Then add the turkey. Stir mixture. Just cover the turkey with water and simmer over low heat for 30 - 40 minutes. Check the pot regularly to ensure the water level doesn't drop too much Then add the coconut cream and bring to the boil. When boiling, immediately remove from heat. To serve, arrange the turkey on a serving plate. Garnish with the dried red chillis and the pandan leaf and serve with steamed rice.About Peter Peter Kuruvita is is an acclaimed chef, restauranteur, author, TV presenter and all sorts of others things to do with being an expert in Sri Lankan cuisine. He spent his childhood in Sri Lanka and his memories of watching his grandmother cook up her secret family recipes are covered in his book, Serendip. This is probably the best cookbook we've seen on Sri Lankan food, and believe us we've seen a few. You can find out more about Peter at his website and he is currently on television in Australia which you can watch on the SBS website. We really recommend Peter's book Serendip and you can find it at Amazon
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