Vindaloo

This is an English-Indian curry dish, popular throughout eastern parts of India, that originated from Portuguese sailors who would cook one pot meals using remnants of meats and vegetables flavored heavily to mask their age or gaminess. I used leftover turkey for this dish.

I prepared wild rice and chickpeas with fennel seed, paprika, minced sweet green peppers, and a masala blend I created that includes: black cardamom pods, black pepper, ground cassia leaf, chili, clove, salt, ground coriander, ground cumin, ground ginger, ground mango, ground nutmeg, turmeric.

The turkey marinated in one cup of water, chopped onion, slivered garlic and ginger, tamarind, sunflower oil, vinegar, coconut powder, one can diced tomatoes, chopped coriander, red chilies, salt, butter, masala blend, and strained yogurt. Cook over low heat, stir frequently while the rice finishes. Served with minced parsley and a sprinkle of paprika. This is a spicy dish!