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Turkey escalopes from India recipe

Turkey escalopes from India recipe

turkey escalopes from India recipe

* 4 turkey escalopes
* 2 eetl. Indian kruidenpasta (Patak's) pot
* 2 eetl. oil
* 1 small pocket santen (grated coconut)
* 100 g crude cashews

Cut small the escalope with a sharp knife on a beam. Clean this material directly after use under hot flowing water. The escalope with the kruidenpasta heats the oil in a wok and rudder barge brown. Separately the santen according to the instructions for use on the package. In the wok and let the turkey Court approx. 10 minutes pour to this softly simmer. Joint the notes on last. Deliciously powdered with cooked rijst with fresh coriander, cooked sperzieboontjes with grated coconut or seroendeng and fried banana.
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