INGREDIENTS

INSTRUCTIONS

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.  Converted by MC_Buster.
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  Recipe by: Ready Steady Cook  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 642
Calories From Fat: 280
Total Fat: 31.7g
Cholesterol: 173.1mg
Sodium: 584.7mg
Potassium: 1227.8mg
Carbohydrates: 32.8g
Fiber: 8.3g
Sugar: 16.2g
Protein: 60.5g