This recipe calls for Jalfrezi Spice Paste
Our authentic blend of aromatic spices including cumin, coriander, chilli and coconut for a beautifully balanced Jalfrezi dish.
Turkey Steaks with a Jalfrezi Sauce
A real change from chicken, these turkey steaks taste great in a marinade made from our delicious Jalfrezi Spice 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.
Ingredients
Serves 4 people
- 4 turkey breast steaks
- 4 tbsp Patak's Jalfrezi Spice Paste
- 1 tbsp Total Greek yogurt
- 1 tbsp vegetable oil
- 1 tsp fennel seeds
- 1/2 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
- 1/2 tsp black peppercorns, crushed
- 1 tbsp lemon juice
- 50ml coconut milk
- 2 tbsp fresh coriander, chopped
Method
- Make a marinade using 2 tbsp Patak's Jalfrezi Spice 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 Spice 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.
-
Serves 4 people
- 4 turkey breast steaks
- 4 tbsp Patak's Jalfrezi Spice Paste
- 1 tbsp Total Greek yogurt
- 1 tbsp vegetable oil
- 1 tsp fennel seeds
- 1/2 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
- 1/2 tsp black peppercorns, crushed
- 1 tbsp lemon juice
- 50ml coconut milk
- 2 tbsp fresh coriander, chopped
-
- Make a marinade using 2 tbsp Patak's Jalfrezi Spice 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 Spice 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.
Complement this dish with these products
Plain Naans
Baked to perfection, our restaurant style Naans with fragrant kalonji seeds.
More Details
Spicy Ready to Eat Pappadums
Ready to eat restaurant style Pappadums with a hint of chilli and cracked black pepper.
More Details
Mango Chutney
Mild Mango Chutney with a delicious blend of spices.
More Details