- Serves: 1
- Cook Time: 30 minutes
- Prep Time: 30 minutes plus overnight salting
- Effort: medium
- 4-5kg tomatoes, coarsely chopped
- 150 g salt
- 200 g cumin seeds
- 200 g coriander seeds
- 250 ml peanut oil
- 200 g yellow mustard seeds
- 100 g black mustard seeds
- 100 g fresh turmeric root, chopped
- chilli powder, to taste
- 300-450g ginger, grated
- 4 clove garlic, left whole
- 20 stems fresh curry leaves, leaves picked
- 800 g sugar
- 1.5 litres white wine vinegar
For the turkey escalope:
- 1 turkey escalope
- 1 tsp olive oil
- black pepper
1. Place the chopped tomatoes in a large bowl. Sprinkle with salt, cover and set aside overnight.
2. Dry-fry the cumin and coriander seeds in a heavy-based frying pan, stirring often until fragrant. Cool and grind finely.
3. Place the peanut oil in a hot frying pan. Add in the yellow and black mustard seeds and fry gently, stirring, until they pop.
4. Add in the ground cumin and coriander seeds and fry until fragrant mixing with the mustard seeds.
5. Set aside to cool.
6. Drain the salted tomatoes, discarding the juice.
7. Add the tomatoes to the mustard seed mixture adding the turmeric, chilli, ginger, garlic, curry leaves, sugar and vinegar.
8. Simmer gently stirring regularly for 2 hours.
9. Allow to cool before pouring into sterilised warmed jars.
10. Brush the turkey escalope with olive oil and season with salt and freshly ground pepper.
11. Heat a griddle pan until hot. Cook the turkey on the griddle until cooked through, browning on both sides. Serve the turkey with a few spoonfuls of kasundi.
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