Recipes from the Journal
Leftover Turkey and Potato Curry
I will tell you my leftover recipe. (Careful readers will note that this
is a curry recipe much like many of my other curry recipes). Dice an onion
(I would have used two, but I only had one. Sad.) and fry it in a little
vegetable oil with a couple pinches of black mustard seed and cumin seed.
While it's frying, peel and dice a big baking potato. Once the onions are
golden, add 1/2 teaspoon yellow curry powder and 1/2 teaspoon chili powder
(should be easy to find both of these in any decent grocery store,
although they'll be cheaper at an Indian grocery store). Fry a minute or
two, until the smoke makes you cough. Add 1 large cooking spoon of ketchup
(yes, I said ketchup. What, it's not authentic enough for you? It's just
tomato and vinegar and sugar...you want to add them all separately and
take the time to cook them down? Fine, but you'll have to figure out the
proportions yourself) and a 1/2 teaspoon salt. Add potatoes and 1/2 pound
ground turkey and stir. Add some water if necessary to keep from burning.
Bring to a boil, and then turn down to medium low, cover and cook until
potatoes are soft. Don't let it burn. Yummy over rice or with bread (any
bread. Naan is traditional, but pita works fine, and I must admit to a
weakness for just plain white bread. Though a hearty white bread is
better for this than Wonder. (Kevin couldn't believe that I actually
ate Wonder bread with curry. I'm a philistine. What can I say?))
Please do mail me with any
comments/additions/etc. on these recipes!