This turkey is prepared completely differently than the usual way you would do it with gravy and potatoes. The dish is often eaten as a tapas dish, as a filling in pita bread or with gravy and potatoes, etc.
You can fry in a cast iron pan and get the turkey pieces really crispy or use only a few tablespoons of oil to fry in a frying pan, but then they will not be as crispy. If you fry, remember to use a cast iron pan. It is best to fry 2-3 test pieces first, so that you find the right temperature, it should sizzle well. Then you also have the opportunity to adjust with more spices if necessary.
SOUTH INDIAN TURKEY
600 gr turkey fillet
1 ½ tsp ground coriander seeds
1 ½ tsp ground cumin
1 teaspoon salt
2 cloves garlic
2 tsp grated ginger
1 tsp chili powder
4 tablespoons lemon juice
2 tbsp fresh coriander 1 tbsp dried curry leaves
2 teaspoons rice flour
1 tablespoon cornstarch
Rapeseed oil for frying
Procedure:
- Cut the turkey fillets into finger-sized pieces and marinate in all the ingredients except the rice and corn flour. Remember to crush the curry leaves between your hands.
- Let everything stand for an hour. Mix in the rice flour and cornstarch.
- Heat oil in an iron pan and fry the turkey pieces on both sides.
Here I have served them with coarsely grated Asian radish and beetroot, and of course a sprinkle of coriander.
