← All recipes

🍽️ Turkey Strips with Curry-Fennel Rice and Raisin-Almond Dip

674 kcal · 30 min · 4 servings

Turkey Strips with Curry-Fennel Rice and Raisin-Almond Dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the turkey fillets under cold water and pat them dry with kitchen paper.
  2. 2. Cut the meat into long strips and set it aside to reach room temperature.
  3. 3. Wash the fennel and pluck off the green fronds.
  4. 4. Remove the tough stalks and the bottom core from the fennel.
  5. 5. Quarter the fennel bulb and cut the quarters into small cubes.
  6. 6. Peel the onions and cut them into eighths.
  7. 7. Gently separate the onion layers from each other.
  8. 8. Heat 2 tablespoons of oil in a pot over medium heat.
  9. 9. Add the onions, fennel, rice, curry powder, and half of the raisins to the pot.
  10. 10. Roast the ingredients for about 2 minutes.
  11. 11. Deglaze everything with approx. 700 milliliters of salted water.
  12. 12. Let the rice simmer covered on low to medium heat for about 15 minutes.
  13. 13. The rice is ready when it is cooked and the liquid has been absorbed.
  14. 14. Heat 1 tablespoon of oil in a frying pan over medium heat.
  15. 15. Roast the almonds in it for about 2 minutes until golden brown.
  16. 16. Transfer the almonds to a bowl and let them cool.
  17. 17. Do not clean the pan for the next step.
  18. 18. Wash the limes and cut them in half.
  19. 19. Squeeze the juice from the limes.
  20. 20. Wash the dill and shake it dry.
  21. 21. Remove the coarse stems from the dill.
  22. 22. Roughly chop the fennel fronds, dill, almonds, and remaining raisins.
  23. 23. Add the chopped ingredients to the bowl with the almonds.
  24. 24. Season the mixture with 1 to 2 teaspoons of lime juice.
  25. 25. Add salt, pepper, and sugar and mix everything well.
  26. 26. Heat 2 tablespoons of oil in the frying pan on highest heat.
  27. 27. Season the turkey strips generously with salt.
  28. 28. Fry the meat in the hot oil on all sides for approx. 2 minutes until golden brown and crispy.
  29. 29. Reduce the heat and lightly pepper the meat.
  30. 30. Let the turkey meat finish cooking covered on low heat for approx. 2 to 3 minutes.
  31. 31. Fluff up the curry-fennel pilaf with a fork.
  32. 32. Adjust the seasoning of the rice with salt, sugar, and a little lime juice.
  33. 33. Plate the turkey fillet, rice, and almond sauce.
  34. 34. Serve the dish and enjoy your meal!

Nutrition per serving