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Turkey Thigh Jalfrezi Curry with Home Made Onion Bhajis recipe

Turkey Thigh Jalfrezi Curry with Home Made Onion Bhajis recipe

It's not often that I do this. But I've done a complete costing here and sourcing – just to prove it can actually be done for £4. Please ignore the stuff in italics if you're not interested.
 
Ingredients:-

 

1 Turkey Drumstick ( The thigh and drumstick were on offer at Morrisons Foss Isle Road at £2.99 – The thigh is probable over 1/3 of the weight in total so I'm saying £1 for cost ) - £1

1 Jar of  Jalfrezi Curry sauce ( Morrisons again, it's within walking distance! ) - 75p

1 tin of Tomatoes – 23p ( Morrisons or if you can get there Aldi on Fulford road they have them for 16p a tin )

Basmati Rice 2 hands full ( At Supermarket prices that 's 1/5 of a bag at £1 bag – At The Continental Shop on Hull Road you can buy 20Kg for £7.99, if you have storage and transport ) - 20p

2 clove of Garlic (We use the Polish deli on Walmgate. A very large bulb is 50p. So I'm saying 5p) – 5p

Gram Flour ( 100g Working on 69p at The Continental Shop on Hull Road for 1Kg – let's say 7p ) - 7p

Baking powder ½ tsp ( Oh who knows? ) 10p

4 Bullet Chillies ( We got 500g from the Polish deli on Walmgate for 50p as they were close to date – 3 Weeks ago!) 1p

6 Small Onions ( Morrisons Wonky Veg 59p for 500g – so let's say 15p?) - 15p

Reasonable sprinkles of  Ground Ginger, Garam Masala, Chilli Flakes, Paprika, Salt & Pepper ( We get these from  Polish deli on Walmgate – so say ) 15p

Pack of shop bought Poppadoms £1

Oil to fry – say 10p

 
Total cost £4.82 – We've frozen ½ of the Curry and and have left-overs for tomorrow – so I'd say we are under the £4 per day budget, technically.
 
Here's how we did it:-
 
(1) Heat the oven to 160c.
(2) Oil the Drumstick, sprinkle with Chilli flakes, Salt & Pepper.
(3) Foil and place in the oven for at least 2 hours, until the meat is quite tender and pulling away from the bone at the thinner ends.
(4) Take out and let rest.
 
Curry:-
 
(1) Add 2 of the Onions, sliced, Tomatoes,  a little ground Ginger, Garam Masala, Chilli Flakes, Paprika, Salt & Pepper to a large pan and simmer for 30 minutes.
(2) Add the Curry Sauce ( It's really up to you, we like Jalfrezi ) and an equivalent amount of water. Stir well and let simmer and reduce while the Turkey leg cooks and then cools.
 
Onion Pickle:- (Optional)
 
Ingredients:-
 
A dash of oil
Dried mint
1 small Onion diced
1 red Bullet Chilli diced
White Wine Vinegar
 
Method:-
 
Just mix all the ingredients
 
 
Onion Bhajis:-
 
Ingredients:-
 
2 Onion finely chopped
100g Gram flour
½ tsp baking powder
½ tsp Chilli powder
Chopped Chillies ( Please see above – generally if they are small they WILL be hot!)
½ tsp Paprika
 
Method:-
 
(1) Mix all the ingredients into a batter in a bowl.
(2) Let rest.
 
Putting it all together:-
 
(1) Cut the cooled meat into reasonably lumps and remove the “Quills” these are the hard connective tendons.
(2) Add the meat to the curry sauce and simmer.
(3) Boil your rice in salted water until it has increased in volume to double and is tender.
(4) Heat a frying pan with a enough oil for the Bhajis to float. Fry until golden brown on both sides.
(5) Drain the rice, make a bed, add the Curry and server with your  Bhajis,  Poppadoms and pickles if you like.
 
We made home made Chutney and Lime Pickle a while ago (Click for our recipes)

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Aubergine Baked Boats

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Category: Recipes

Aubergine Baked Boats

We like to set ourselves little challenges. We’ve done the “Ingredients Alphabet”, “Around the World” etc. So this time we’re going to jump on the Vegetarian gig and do a “Vegetarian Alphabet”

Aubergine for “A” works.

We;re not into the “Fake Meat” concept so the Urad Dal which we bought from the local Continental shop added the Meaty texture.

Ingredients:-

Urad Dal – (Split Black Lentils)
½ tube of Tomato Puree
1 Aubergine halved and scooped out. (Save the flesh)
3 Onions, sliced
2 cloves of Garlic, minced
Mixed Herbs
Salt & Pepper
Chilli Flakes
Mushrooms, sliced
Grated Cheese
Cherry Tomatoes
Oil

Method:-

(1) Add the Tomato Puree to a little water in a saucepan and bring the Urad Dal to the boil. Reduce the heat, season with Salt and Pepper and simmer for a good hour. Add extra water as required as they are very thirsty little dudes.
(2) When the Urad Dal has expanded and softened take them off the heat.
(3) In a frying pan fry the Onions until translucent.
(4) Add the Mushrooms and fry for a further 5 minutes on a low heat.
(5) Cut the Aubergine lengthways, scoop most of the flesh out and Oil.
(6) Place in the oven at 180c and roast for 30 minutes.
(7) Add the Aubergine flesh, Urad Dal and all the other ingredients excluding the grated Cheese and halved Cherry Tomatoes to the frying pan and fry gently stirring occasionally.
(8) Remove the Aubergine halves from the oven and stuff with your filling.
(9) Heat the grill.
(10) Dress with the Cherry Tomatoes and grated Cheese and place under the grill.
(11) When the Cheese has melted you’re good to go.

We served ours with Chips and Peas. It was really very tasty and filling.

 

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