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A Sausage, Bacon & Turkey Curry Inspired By A Recipe From The 1875 Indian Restaurant

Having tried this turkey curry recipe, I now need to get myself down to The 1875 Indian Restaurant!

Turkey curry

A very different but delicious turkey curry

I love trying new things. That is one of the best parts about writing my blog and using the social networks: I’ve been in contact with some pretty amazing and inspirational chefs!

One such chef is Manjinder Singh Sarai who owns and runs The 1875 Anglo-Indian Restaurant in Ilkley near Leeds. You can visit his website here.

Manjinder was nice enough to send me a turkey recipe which he had on his Christmas menu. It looked amazing – turkey breasts wrapped in streaky bacon and served with masala sausages and an onion sauce.

This time of year, turkey breasts aren’t that easy to come by in the UK. Luckily, I just happened to have some diced turkey and minced pork that was sent to me by free range meat supplier Farmer’s Choice. I decided to take Manjider’s ideas and and create this turkey curry.

If you like the sound of Manjinder’s original recipe, you’re just going to have to wait. I promise you though that I will be making it and posting the recipe in the very near future!

When I make Manjinder’s recipe, I’ll be ordering intestines from my butcher to make real homemade sausages. For this recipe, however I decided to make the minced pork into sausage meat balls which was a lot easier and still very tasty.

By the way, I cooked the turkey meat in my home tandoori oven. You could just as easily cook the meat in a hot oven or on the BBQ. This recipe is for the oven method.

Serves 4 – 6

INGREDIENTS

800g Turkey breast meat cut into one inch cubes
A couple drops of natural red beetroot food colouring (optional)

For the marinade
300ml plain yogurt
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon garam masala – My simple and easy recipe is here
2 tablespoon cumin powder
1 teaspoon red chilli powder
Juice of one lime

For the sausage meat
300g minced pork
1 tablespoon garam masala
1 clove garlic – minced
salt and pepper to taste

Good quality butcher’s bacon cut into small but thick pieces

For the sauce
2 tablespoons ghee or olive oil
2 finely chopped onions
2 chopped tomatoes
1 tablespoon tomato puree
1 tablespoon garam masala
1 tablespoon minced ginger and garlic
Juice of two lemons

Chopped coriander to garnish

Method

Pre-heat your oven to its highest setting on the day you are ready to cook.

Blend all of the marinade ingredients together and cover the turkey cubes with it. If using the food colouring, mix it with the turkey before adding the marinade.

Cover and allow to marinate for 3 to 48 hours. The longer the better.

turkey in tandoori oven

Turkey cooking in the tandoor

Do the same with the minced pork ball ingredients. Form the spiced pork into balls. This can be done a few days ahead of cooking.

Remove the turkey from the marinade but keep any leftover marinade for the sauce.

Place the turkey cubes and sausage balls on a rack in the oven and roast until they are about 80% cooked. If you oven is hot enough, the meat should blacken slightly on the outside which is not essential but does look nice. Remove from the oven and set aside.

In a dry frying pan, fry the bacon pieces until nice and crispy and then set aside.

Now for the sauce.

Heat the ghee in a large pan or wok over medium high heat.

Toss in the chopped onions and fry them – stirring continuously for about 10 minutes.

When the onions are soft and translucent, pour in the chopped tomatoes and continue frying for a further five minutes.

Now add the rest of the sauce ingredients except for the lemon juice and leftover marinade.

Continue frying for another few minutes. The onion and tomato will begin to break down. When they do, throw in your turkey and sausage balls.

If you enjoy this turkey curry recipe, please subscribe to my blog. I have loads of recipes to share with you!

Add about 200ml of water – just enough to almost cover the meat pieces. Continue stirring being very careful not to break the sausage balls. If you do, so what… They will still taste great.

To Serve

Carefully add any left over marinade one teaspoon at a time stirring the yogurt mixture into the sauce.

Squeeze the lemon juice over the curry and sprinkle with the bacon and coriander.

Check for seasoning and serve with naan and or rice.

Disclaimer:The sausage meat and turkey were supplied free of charge for me to try and develop recipes by Farmer’s Choice. Their service and free range meat are fantastic!




2 Responses to “A Sausage, Bacon & Turkey Curry Inspired By A Recipe From The 1875 Indian Restaurant”

  1. Ross F says:

    I’ve been looking forward to trying one of your recipies for ages, this is the first one I made and I wasn’t disappointed! This recipe is really easy if you do your preparation in advance which is great.

    I left out the bacon to try and be a bit healthier. The marinated turkey was delicious even though I think I may have slightly over-cooked it.

    The only thing I would say is that I thought the citrus fruit slightly overpowered all the other great tastes, so if/when I make it again I’ll only juice one lemon for the sauce.

    Can’t wait to try another one :)

    • Dan Toombs says:

      Thanks Ross

      I’m really glad you liked the recipe. I am a citrus fan. LOL. I’m hoping to visit the restaurant that inspired this recipe again shortly for more recipes.

      Thanks again.
      Dan

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