- 600-800g British turkey breast fillet (weight depends on starter/maincourse size)
- 250g Paneer (Indian whey cheese)
- 20 raw whole almonds
- 1 medium red onion, very finely chopped
- 1-2 green chillies
- 1/2 – 1 tsp fennel seeds
- Salt, as desired
- Cocktail sticks, cut into 2 in the middle
- 1 egg
- 1-2tbsp oil
For the sauce:
- 2 medium onions, chopped
- 1/2 tsp turmeric powder
- 1tsp coriander powder
- 1tsp chilli powder
- 200g tomato, chopped
- 75g almond powder
- 150g yoghurt
- Salt, as desired
- 1 heaped tbsp fresh coriander, chopped
- 2 tbsp oil
- 200ml chicken stock (can use concentrate)
Stuffing the turkey
Clean and trim turkey breast and place in the freezer on a tray until almost, but not frozen. The idea of semi-freezing the meat is so that it can become firm & be sliced more easily without the fibres splitting.
For the stuffing chop the whole almonds, very finely mince the red onion, crush the paneer with a fork to make a rough paste, mince the green chilli. (de-seed if you think it may be too hot).
Add the ingredients for the stuffing in a small bowl and mix them well together. Season and set aside in the refrigerator.
Whilst the turkey is chilling in the freezer you can start with the preparations for the sauce.
When the turkey breast is firm but not frozen, remove from the freezer and cut into thin slices lengthways.
Beat the egg in a small bowl and if you have a pastry brush keep this ready.With the wider end of the breast slice away from you, line them out and brush with beaten egg.
Place an equal portion of the stuffing an inch from the bottom narrow end on each.Spread the topping right across each end of that width and taking the pointed end in first make a roll.
When each roll is complete pierce with the pointed end of the cocktail stick at each end of the roll, so that the end does not open when sautéing.
Heat the oil in a frying pan and add the paupiettes or little rolls. Allow each side to brown a bit before turning them around so that they are evenly browned on all sides.
Remove once sautéed on to a kitchen towel and dab off any excess fat.
In a blender / liquidiser add the yoghurt, almond powder, turmeric, chilli & coriander powders, the stock and whip to a smooth paste. to a creamy consistency
Finely chop the onions and chop the tomatoes.
Heat two tablespoons of oil in a small saucepan approximately 6” to 8” in diameter and sauté the onions.
Stir regularly making sure not to leave any bits stuck to the edges. Do not allow browning or burning. For this ensure that the flame / heat is not too high.
When the onions are pale add the chopped tomatoes and sauté for a minute or two.
Now add the paste, cover the pan and simmer for a few minutes until thickened and you see dots of oil surfacing
Add the turkey rolls to the sauce and simmer for a few minutes. Add the chopped coriander at the very last minute and remove.
Serve the rolls in a shallow platter and pour the sauce over them. Sprinkle with chopped nuts if you so desire or a little smattering of fresh cream.
Serve with saffron flavoured pulao. Saffron threads lightly toasted can be added to the sauce too for a fabulous saffron finish
© Cyrus Todiwala 2013