Stir-fried Curry from Martinique

Name: Stir-fried Curry from Martinique
Cuisine: French
Ingredients: 1 pound turkey tenders (small fillets), cut into slivers 1½ x ⅛ inch; 2 cloves garlic, mashed; 2 tablespoons light rum (optional); 1½ teaspoons curry powder; Pinch of cayenne pepper; Grapeseed or other oil of your choice as needed; Grapeseed or other oil of your choice as needed; 2 large green bell peppers, seeded and cut into ¼-inch-wide slivers; 2 large not too ripe mangoes, peeled, pitted, and cut into ½-inch wedges; Six ⅓-inch-thick slices not too ripe fresh pineapple, cut into triangular wedges; 2 scallions, sliced into ¼-inch-thick slivers; 2 to 3 tablespoons unsweetened large toasted coconut flakes, to your personal taste

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This recipe can also be used with small cubes of lamb or veal loin. The spices here are those used in Martinique in many dishes originating in the homes of Indian families who immigrated to the French West Indies in the 1840s.

Ingredients

1 pound turkey tenders (small fillets), cut into slivers 1½ x ⅛ inch
2 cloves garlic, mashed
2

Europe
France
Martinique
Main course
Gluten-free

Method

Toss the slivered turkey together with the garlic, rum, curry, and cayenne pepper. Marinate for 2 hours, 1½ hours in the refrigerator and ½ hour at room temperature.

Heat the wok or pan over high heat. Drizzle a small amount of oil into the pan and add the green peppers, stir-fry 30 seconds, add the mango wedges, stir-fry another 30 seconds, stir-fry the pineapple wedges another 30 seco