- Start by heating vegetable oil. (I like to use a little more oil in this dish, I feel like it helps when browning the turkey later). Drop in the cumin seeds and let them crackle for 15 seconds and then add onions, ginger & garlic paste, and red chilies. Cook everything down for 5-7 minutes on medium to high heat.
- Add tomatoes and salt, cumin, red pepper, and turmeric powder. Cook for 10-12 minutes, or until the mixture pulls away from the pan and ‘releases’ oil. (Don’t rush this part, it is what makes the tari!)
- Add turkey breast and brown for 3-5 minutes on a high heat. You want the pan to be nice and hot when you drop the meat in so the moisture gets locked right in. In my experience, this is the most crucial step when making this tadi wala turkey - seal in the moisture and flavour!
- Add water stir,cover, and cook on a low simmer for 20 minutes.
- Add paprika and cilantro, serve over rice. Enjoy!
- Bonus step: Lick your fingers & float into food coma ….
Notes: There is no literal translation for tari, but the closet thing might be spiced stock, and it is the most amazing thing you’ve ever had when done right. Flavoured with a combination of spices, masala tempering, and meat, it is the best comfort food on a cool winter evening. This idea of tari seems to be a very South Asian thing - you’ll find it flavoured with tamarind in South India, lemongrass in Thai soups, and fish sauce in Veitnamese pho, but whatever part of the region you taste it in, it’s almost always warming to the soul.
SEE THE VIDEO!