Spicy Leftover Turkey Kedgeree Curry Recipe - Serves 4

Spicy Leftover Turkey Kedgeree Curry Recipe

640 calories each serving (838 calories if eating with rice)



Ingredients

4 eggs
250g (9 oz) basmati rice, washed then soaked in cold water for 30 minutes and then drained
1 cup (250ml or 9 fl oz) milk
350g (12 oz) cooked turkey, chopped or shredded into bite-sized pieces
3 tablespoons (45ml) cooking oil
2 medium onions, peeled and finely chopped
1 teaspoon (5ml) ground cumin
1 teaspoon (5ml) ground coriander
5cm (2 inches) fresh ginger root, peeled and grated
3 cloves of garlic, peeled and crushed
1 fresh green chilli, finely chopped
1 teaspoon (5ml) black mustard seeds
1/2 teaspoon (2.5ml) salt
2 tablespoons (30ml) fresh coriander (cilantro) leaves, finely chopped


Method

Hard boil the eggs in a saucepan of boiling water (8 minutes), drain, fill the saucepan with cold water, put the eggs into the cold water and set aside to cool
Cook the basmati rice, drain and set aside
The eggs should be OK to handle now so peel and finely slice
Put the milk and turkey in a medium saucepan (you need one with a lid), bring to the boil, remove from the heat, cover and set aside
Heat the cooking oil in a large frying pan over a medium heat
Add the onion, ground cumin, ground coriander, ginger, garlic, fresh chilli and mustard seeds, mix well and saute until the onion is cooked and golden but not browned (10-15 minutes), turning often
Drain the turkey from the milk (keep the milk), add to the frying pan and mix well
Add the previously cooked rice, mix well and cook for 5 minutes, stirring often
Add the milk that you kept and mix well
Sprinkle in the salt and the first tablespoon of fresh coriander (cilantro), mix well and cook for 2 minutes, stirring often
Add the egg slices, gently mix and serve hot, garnished with the second tablespoon of fresh coriander (cilantro)


Recipe submitted on 4 November 2012

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