Preheat oven to 220c/452f/Gas 7. 1 Halve the dudhi lengthways and remove the seeds with a spoon. Heat 1 tbsp olive oil in an ovenproof pan, add the dudhi, season and cook for a few minutes. 2 Cook the pan in the oven for 15-20 minutes, or until tender and browned. 3 For the Chutney: Place the honey in a pan with the tomato ketchup, red wine vinegar, 1 tbsp olive oil, 3 tbsp hot water and caster sugar. 4 Add the karola, simmer and cook for 8-10 minutes until the karola is tender. Add the parsley and orange segments and season. Sit the dudhi on a plate and fill the hollows with chutney. 5 For the Curry: Cut the turkey steaks into thin strips. Heat 1 tbsp vegetable oil in a wok, add the turkey strips and cook for about two minutes. 6 Add the lime zest, coriander, ground ginger, ginger and garlic and season. Stir fry for a few minutes until the turkey is cooked and add a pinch each of turmeric and caster sugar. 7 Put a metal cooking ring in the bottom of a deep pan, fill the pan a third full of vegetable oil and heat. 8 Add a poppadom to the pan. Carefully use a long handled metal spoon to push it down into the metal ring to make a basket shape. Cook until the poppadom is golden brown, remove and drain on kitchen paper. Repeat with the second poppadom. 9 Stir fry the rice in a wok with 1 tbsp vegetable oil for a few minutes to heat through. Spoon the rice into the middle of a plate, sit the poppadom baskets on top and fill with the curry. 10 Grind the peppercorns in a pestle and mortar. Spread the mustard over one side of the steak and sprinkle on the peppercorns and chopped rosemary. 11 Heat 1 tbsp vegetable oil and butter in a frying pan, add the steak and cook for a few minutes on each side until cooked to taste. 12 At the end of cooking, add a dash of sherry vinegar to the juices in the pan and mix together. Serve the steak on a plate and spoon over the juices. Per serving: 593 Calories (kcal); 52g Total Fat; (76% calories from fat); 12g Protein; 24g Carbohydrate; 60mg Cholesterol; 229mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 9 1/2 Fat; 1/2 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (70g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 134 (68%)|
|Amt Per Serving||% DV|
|Total Fat 14.9g||20 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 26.9mg||8 %|
|Sodium 577.2mg||20 %|
|Potassium 139.9mg||4 %|
|Total Carbohydrate 15.5g||5 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 13.5g|
|Protein 2.2g||3 %|
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Calories per serving: 196
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