RECIPES: Turkey – Indian style – for the festive season

VANCOUVER DESI

“Good food has always been my weakness,” says Vancouver restaurateur and soon-to-be Vancouver Desi food blogger Jose Madappilly. “I try to recreate some of the tastes I’ve enjoyed in my culinary journeys.”

The owner and chef of Salam Bombay restaurant in downtown Vancouver believes there are two secrets to preparing Indian cuisine: a thorough knowledge of spices and patience.

“Slow cooking is the key — it’s osmosis in the pot,” says Madappilly.

To help spice up the festive season, Madappilly shares his recipe for Indian-style turkey meatballs.

Jose Madappilly, the chef at Salaam Bombay Restaurant, shares his recipe for Indian style turkey meatballs. Kim Stallknecht/PNG

Turkey Kofta (Meatballs)

Serves: 4

For the meatballs

1 lb. ground turkey

1 tsp. fennel seeds

2 pods of mace

6 cloves

1 tsp. black pepper

4 tbsps. roasted channa flour

4 tbsps. finely chopped onion

4 tsps. finely chopped ginger

2 tsps. finely chopped cilantro

2 tsps. salt

For the curry

½ cup canola

4 tsps. shahi jeera (black cumin seeds)

1¾ cup sliced red onions

Jose Madappilly, the chef at Salaam Bombay Restaurant, flanked by his staff wearing white. Kim Stallknecht/PNG

For the meatballs4 tsps. grated ginger

4 tsps. thinly sliced garlic

4 thinly sliced green chilies

1 tsp. black pepper

6 cloves

1 tbsp. thinly sliced almonds

1 tbsp. crushed cashews

1 tsp. red chili powder

4 tsps. coriander powder

4 tsps. cumin powder

2 tsps. turmeric powder

¼ c. whipping cream

1 tsp. garam masala powder

Salt to taste

1 cup water

Preheat oven to 350 F.

In a steel bowl mix the ground turkey with the chopped onions, ginger, green chili and cilantro.

Crush fennel, maze and cloves. Add the black pepper. Mix together, then add to the turkey mixture in the steel bowl. Mix well.

Add channa flour and mix.

Moisten your hands with cold water and make small meatballs, about three centimetres each in diameter.

Brush oil on a baking tray and bake meatballs at 350 F until cooked through. Set aside.

Save the liquid, if any, on the tray. This can be added to the curry later.

For the curry

Heat oil in a pan at low heat. Add the shahi jeera, black pepper and cloves. Stir-fry spices briefly, then add sliced onions and sauté until golden.

Add ginger, garlic and green chilies. Sauté on a low heat for about five minutes.

Add almonds and cashews and sauté till the nuts are golden brown at the edges (about 2 minutes).

Add red chili, coriander, cumin and turmeric powders and salt to taste. Sauté for a minute. Remove from heat.

Add whipping cream.

Pour mixture into a blender or food processor and blend until the mixture has the consistency of a paste.

Put the paste back into the pan. Add the water along with any juices left from the tray used for baking the meatballs.

Bring to a boil, occasionally stirring, until curry is reduced it to thick consistency.

Add garam masala.

Add the meatballs and set aside. Serve hot.

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