Turkey Steaks with a Jalfrezi Sauce

A real change from chicken, these turkey steaks taste great in a marinade made from our delicious Jalfrezi Paste. The extra spices I've added really sharpen up the bold flavours of the Jalfrezi sauce. This dish is tasty, succulent and incredibly flavoursome.

Serves: 4 people
Preparation time: 15 mins
Cooking Time: 20 mins
Difficulty: Moderate

Spiciness

If you like this recipe try these

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This recipe features

Ingredients

4 turkey breast steaks
4 tbsp Patak's Jalfrezi Paste
1 tbsp Total Greek yogurt
1 tbsp vegetable oil
1 tsp fennel seeds
½ tsp cumin seeds
¼ tsp nigella seeds
150g onions, sliced
1 green chilli, sliced
1 red chilli, sliced
2 tsp ginger, chopped
150g canned chopped tomatoes
1 tbsp tomato pureé
30g red pepper, sliced
30g green pepper, sliced
50g red onion, sliced
½ tsp black peppercorns, crushed
1 tbsp lemon juice
50ml coconut milk
2 tbsp fresh coriander, chopped

Methods

Make a marinade using 2 tbsp Patak's Jalfrezi Paste and the 1 tbsp Greek yogurt. Marinate the turkey breast steaks in the refrigerator, covered, for 2 - 3 hours.
Heat the oil in a pan, add the fennel, cumin and nigella seeds and when they begin to crackle add the ginger and chillies.
Add the sliced onions and fry until golden brown, adding a little water if the mixture begins to stick to the base of the pan.
Add the remaining Patak's Jalfrezi Paste and cook for a further 2 - 3 minutes. Stir in the tomato pureé.
Add the chopped tomatoes and cook for another 5 minutes, add the sliced peppers and red onion and continue to cook for a few more minutes. Add a little water if the sauce is too thick.
Adjust the seasoning, stir in the lemon juice and coconut milk and simmer for 3 - 4 minutes.
Sprinkle in the crushed black pepper and cook for another minute.
Sear the turkey steaks over a high heat for 2 - 3 minutes each side, turning regularly. Serve the steaks on a bed of sauce and drizzle with the remaining sauce.