Everyone enjoys the festive season, whether you are Asian, non-Asian, religious or otherwise. So this week we team up with Aisha Farooq from DESIblitz® to bring you a selection of exciting Desi Christmas recipes to add a little spice. Let us know what you think in the comments section below. Enjoy!
When it comes to the festive season, aside from all the family interaction and present-giving, the food is most definitely the biggest highlight.
But does everyone opt for the traditional English Christmas dinner?
For those Desis looking for a little more heat and spice on their Christmas table, we have sought out some special Desi-esque treats and recipes to make your Christmas meal one to remember.
From a tandoori take on the traditional roast turkey, a Desi Christmas pudding designed by Chef Sameer, to a rather special turkey curry for all the leftovers on the day after, we have everything you need to enjoy a magical Desi-style Xmas.
Tandoori Roast Turkey
For the Turkey:
- A 6-7kg turkey
- 5 black cardamom pods
- 5 green cardamom pods
- 1 tbsp cumin seeds
- 1 medium red onion, chopped
- 2 celery stalks, chopped
- 4 garlic cloves
- Sea salt
For the Marinade:
- 950 ml plain whole-milk yogurt
- 100g chopped peeled ginger
- 120 ml fresh lime juice
- 50g finely chopped garlic
- 50g paprika
- 2 tbsp tandoori masala
- 2 tbsp garam masala
- 2 tsp chili powder
- 1 tsp freshly ground black pepper
For the homemade Tandoori Masala:
- 2 ½ tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 ¼ tbsp whole black peppercorns
- 1 tbsp ground cardamom
- 2 tsp chili powder
- 1 tsp dried fenugreek
- 1 tsp whole cloves
- 1 large cinnamon stick, broken into pieces
- ¼ tsp ajwain seeds
To prepare the Tandoori Masala:
- Toast spices in a skillet over medium heat, swirling often, until fragrant, for about 2 minutes. Let cool.
- Working in batches, finely grind mixture in a spice mill.
To prepare the Turkey:
- Pat turkey dry with paper towels.
- Rub inside and out with sea salt; transfer to roasting bag.
- Stuff turkey with cardamom pods and cumin seeds, then onion, celery, and garlic.
To prepare the Marinade:
- Purée all ingredients in a blender.
- Pour marinade into roasting bag. Smear all over turkey.
- Tie bag and arrange turkey, breast side down, in a large heavy roasting pan. Refrigerate overnight.
- Let turkey stand in a bag at room temperature for 1 hour. Turn breast side up. Create steam holes in bag if required.
- Preheat oven to 200°C. Roast turkey for 30 minutes.
- Reduce heat to 180°C. Roast about 1 1/2 hours longer (or until turkey is 70°C)
- Cut top of bag open, being careful of steam and juices, and pull back over turkey. Roast turkey until breast is deeply browned but not burned, 15–30 minutes longer.
- Transfer to a platter. Let it rest for at least 20 minutes before carving.
- Meanwhile, strain juices into a large saucepan. Spoon fat from surface. Simmer over medium heat until sauce is reduced to 800 ml, about 20 minutes.
- Carve turkey. Serve with accompanying gravy.