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Turkey Kurma /Turkey Cashew curry

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A rich coconut cashew based turkey stew to go sides with flatbreads. Easy and Exotic!

TurkeyKurma/ Turkey curry-3

This is a sponsored post with Turkey Farmers of Canada. All ideas and opinions are my own.

Kurma

This dish is silky smooth, creamy, ultra thick and is deep in flavor. It is a south Indian style Kurma made with coconut, turkey and green chilies. We always make kurma at our home as a side dish for naan, paratha, and any type of rice. It is best even with plain store bought sandwich breads. Trust me, it is!

I always like to make curries at home; they make our home smell with aroma. I like making kurma as it is easy and quick to prepare.

Pair it with: You can have this turkey kurma with hot rice, Jeera rice or with Indian bread like naan, paratha or parotta.

THINK TURKEY:

I have partnered with Canadian Turkey to make some amazing dishes this year. I love the fact that when you eat Canadian turkey, you’re supporting Canadian turkey farmers. Creating delicious food and supporting our local communities is a great way to live our life.

Turkey is a versatile protein that can take on different flavors and be prepared in a lot of different ways – bake it, roast, grill, fry, slow cooker, pressure cook it, etc.

COOKING TURKEY:

The best way is to use a meat thermometer inserted into the thickest part of the turkey, without touching the bone:

The whole turkey is cooked at 170F (77C)

Ground turkey (Burgers, cutlets, meatballs, sausages) at 165F

Cuts (thigh, wings, and breast legs) at 165F again.

 

TurkeyKurma/ Turkey curry

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Turkey Kurma /Turkey Cashew curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For the pressure cooker / instant pot
  • -250 grams Turkey
  • -1 onion, finely chopped
  • -1 Tomato, chopped
  • -2 sprigs curry leaves, chopped
  • -5 stalks mint leaves, chopped
  • -4 cloves garlic, chopped finely
  • -5 green chillies, slit
  • -1 teaspoon red chilli powder
  • -½ teaspoon turmeric powder
  • -1 teaspoon coriander powder
  • -1 teaspoon salt
  • -1 cup water
  • For the paste
  • -⅓ cup fresh coconut
  • -10 cashews
  • -1 tsp Fennel Seeds
  • Garnish
  • -1 tbsp Coriander leaves, chopped finely
Instructions
  1. ) Take all the ingredients listed under “for the pressure cooker”/ Instant pot (Set to 20 minutes → Rice) and add them to the cooker. Cover the pan and cook on medium for 20 minutes (about 15 whistles). Remove from heat and wait for the pressure to release.
  2. ) In the meantime, grind coconut, cashews and fennel seeds with a cup of water. Grind to a smooth paste. Set aside.
  3. ) Once the pressure releases, open the pan and put it on simmer. Add in the paste and simmer for 10 minutes.
  4. Garnish with chopped coriander leaves.
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Cashew Pakoda / Cashew Fritters

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CashewPakodaSpicy and Crunchy tea time Snack!

This is one of the rich and quick evening snacks. Nothing can beat enjoying hot pakodas/fritters in this chilly weather.

They serve as an excellent starter in most parties. There are various versions of this pakoda and also we can make these pakodas with onion, spinach, cabbage, cauliflower, broccoli and so on.

Anyone can make this, it is that easy and the secret lies in the mixing of the dough to correct consistency. You don’t want to make it thick or liquidy. Never make pakodas with loads of water, which will take a lot of oil. They have a crispy outside and crunchy inside. Adding little mint leaves will give that extra kick to the flavor. My friend Jothi gave me the idea to do this. I asked her some snack and sweet ideas and she gave me a lot of ideas 😉 You will see them as they come!

I have had them very few times in India. And this is my first time to make cashew pakodas. I usually make onion at home. My dad used to get me in India when I was doing my School. 🙂 He works till 2 pm on Saturdays, so when he gets back home he used to get me some snacks like bajji, sweet poli, masala poli, pakodas, vada, chips, halwa… 🙂 Love those days! Memories! We do not remember days, but we remember moments!!!

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Cashew Pakoda / Cashew Fritters
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cashew nuts – 20 nos
  • Besan flour – ½ cup
  • Rice flour – 1 tbsp
  • Mint Leaves – 1 tbsp, chopped finely
  • Coriander leaves - 1tbsp, chopped finely
  • Asafoetoda – 1 pinch
  • Red chilli powder – 1 tsp
  • Ginger garlic paste – ¼ tsp
  • Baking soda – a pinch
  • Warm oil – 1 tbsp
  • Curry leaves – 5, chopped
  • Salt – 1 tbsp
  • Oil for frying
Instructions
  1. Soak the half broken cashews in water for fifteen minutes.
  2. In a mixing bowl, add everything except cashews. Mix well. Add the cashews and combine it well.
  3. Now add water little by little. Actually sprinkle and make it soft dough. It should not be liquid form.
  4. Heat kadai with enough oil to fry.
  5. Take some dough in your hands and slowly drop the dough in small batches.
  6. Dry fry the pakodas till they are golden brown. Drain it by placing in a kitchen tissue.
  7. Store it in an airtight container and can have it for 7-10 days.
Notes
Adding hot oil to the mixture makes it crispy.
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