Slice the turkey fillets and the peppers into evenly-sized strips. Keep the peppers aside.
Whisk together all the ingredients for the marinade, and rub into the turkey strips. Keep aside while you make the sauce.
Heat the oil in a wide sauté pan, and add the whole cumin and fennel seeds. When they sizzle, about 30 seconds, add the diced onion, and fry on a gentle heat, about 5 minutes, until the onion has softened and is just beginning to colour.
Add the ginger, garlic and chili (if using), and fry for about 30 seconds, until fragrant. Add the tomatoes and the ground cumin, coriander, garam masala and turmeric. Season with a little salt.
Stir and fry for about 5 - 7 minutes on a medium-low heat, until the masala is thick and the oil is beginning to separate from it.
Add the sliced peppers and fry for another 3 - 4 minutes, until the vegetables start to soften. Add the marinated turkey and stir-fry until the turkey is coated in the spicy masala and just cooked through. Add ½ cup (125 mL) of hot water, turn up the heat and simmer rapidly until the sauce is thick and coats all the turkey and vegetables.
Adjust seasoning to taste, and garnish with fresh chopped cilantro. Serve with rice, naan or roti.
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