Ingredients

• 6 cardamom pods
• 1 tsp black peppercorns
• 4 dried chillies
• 6 cloves
• 3 star anise
• ½ cinnamon stick
• 1 tsp cumin seeds
• ½ tsp coriander seeds
• 3 tbsp vegetable oil
• 3-4 cloves garlic
• finely sliced
• 5cm/2in piece fresh ginger
• cut into thin strips
• 1 red onion
• cut into thin strips
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 2 green chillies
• chopped
• 3 bell peppers
• mixed colours
• cut into thin strips
• 3 tbsp tomato purée
• 500g/1lb 2oz leftover turkey
• cut into thin strips
• 2 tbsp malt vinegar
• pinch sugar
• salt
• 1 tbsp chopped fresh coriander
• to garnish

Directions

• For the spice mixture
• dry roast the spices one-by-one in a heavy-based saucepan over a medium heat. Allow the spices to cool and grind all together coarsely in a pestle and mortar.
• Heat the oil in a separate
• heavy-based frying pan
• add the garlic and cook for a couple of minutes or until golden brown. Add the ginger and onion
• and stir fry over a high heat for two minutes or until the onion is softened. Add the masala spice mixture
• turmeric
• chilli powder and chillies and cook for a further two minutes
• then add the peppers and fry over a high heat for another minute. Add the tomato purée and
• still on a high heat
• stir the mixture so that everything is well combined.
• Add the leftover turkey turkey to the pan and continue to cook over a high heat for 3-4 minutes until the meat is warmed through.
• Add the vinegar and sugar and season to taste with salt
• stirring continuously to mix everything thoroughly together.
• To serve
• spoon the curry into a large serving dish. Garnish with coriander and serve with rice.