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Festive Food
Diwali Curry
Diwali ('Festival of Light') is celebrated by over a billion Hindus, Sikhs and Jains from the end of October to beginning of November every year. This rich and spicy curry is very adaptable and may be altered to include fish, meat, poultry or vegetables.

Ingredients:

This quantity will serve 2-3 generously.

450g lean turkey meat, cut into cubes, shallow fried in 1 tablespoon oil or boiled in water until cooked
6 tablespoons oil
2 large onions, finely sliced
Whole Garam Masala – 2 each of cardamon pods, cinnamon sticks, bay leaves and cloves
10 garlic cloves, crushed
2 teaspoons finely chopped fresh root ginger
1 tablespoon ground coriander
1 tablespoon cumin powder
1-4 teaspoons turmeric
1-2 teaspoons chilli powder
1 tablespoon tomato puree
salt
850ml water
small bunch of fresh coriander, roughly chopped
 
Diwali Curry
1. Heat the oil in a pan and fry the onions until golden brown.
2. Add the whole garam masala, garlic, ginger, coriander, cumin, turmeric, chilli powder, tomato puree, and some salt.
3. Continue cooking gently for at least 15 minutes adding small amounts of water to prevent sticking. The oil will begin to separate from the spices when cooked sufficiently.
4. Add water gradually (from cooking the turkey if used) to the pan to the required consistency (adding less if a drier curry is required).   
5. Add  the turkey, mix well and simmer over a very low heat for 10 minutes.
6. Serve sprinkled with the coriander and rice of your choice

 

Variations:
Pork, Beef or Lamb – Cook the cubed meat in water until tender.  This will take approximately 50 min, depending on the meat chosen. Add the cooking liquid to the sauce.
Vegetables – Add any cooked vegetables to the sauce.  Vegetable stock could be used instead of water.
Fish – Add pieces of raw fish to the completed sauce and simmer gently until cooked.
Cooked Prawns – add to the finished sauce and heat through gently.
 
   
 

 
 

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