Serves 4
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- 1 tbsp uncooked long grain or basmati rice
- 50g coriander seeds
- 25g cumin seeds
- 25g fennel seeds
- ½ tsp cloves
- ½ tsp cardamom seeds
- ½ tsp black mustard seeds
- 1 tsp black peppercorns
- 3 dried red Kashmiri chillies
- 2 tbsp coconut or vegetable oil
- 15cm, broken cinnamon stick
- 10, bruised cardamom pods
- 10 cloves
- 350g, sliced onions or shallots
- 40g, crushed garlic
- 2 tbsp roasted Sri Lankan curry powder
- 1 tsp Kashmiri chilli powder
- 1 tsp ground turmeric
- 200g canned chopped tomatoes
- 4 pieces pandan leaf
- 1, bruised lemongrass stalk
- 3, split green cayenne chillies
- 1 tsp, or to taste salt
- 400ml canned coconut milk
- 750g-800g, diced cooked turkey
- 1 tbsp freshly squeezed lime juice
- to serve steamed rice