TURKEY DRY ROAST CURRY

A:

Oil for cooking

½ sp mustard seeds

1 cinnamon stick

2 star anises

2 cardamoms

2 cloves

                  

B:

1 bay leaf

1 stalk curry leaves

3 large onions chopped    

2 tbsp ginger paste

1 tbsp garlic paste

3 tbsp chilly powder

1 tbsp chicken curry powder

1 tsp kurmah powder

½ tsp turmeric powder

½ tsp pepper powder

C:

3 large tomatoes chopped

( Onions, tomatoes & chilly powder add to your taste)

500 gm turkey cut

Salt to taste

D:

2 tbsp of fresh cream / coconut milk

1 tsp garam masala

1 green chilly cut

1 red chilly cut

Coriander leaves cut

METHOD:

Heat up oil in cooking pan ( I use earthen pot 

for extra yummy taste )  fry “A”.

Add bay leaf, curry leaf & onions fry until light

brown in colour.

Add ginger & garlic paste stir for few minutes.

Add in all the powders & stir for few more minutes

until the oil raise up.

Now add tomatoes & stir until it becomes soft.

Add turkey, salt mix well, cover & cook in medium

flame ( if need add little water ) to cook.

Keep stirring on & off so it don’t stick to the pot.

Once cooked add “D” & mix well.

Serve with rice, bread etc..