Crispy turkey strips with cream and yogurt mushrooms and curry rice

Ingredients for 1 servings:

• 1 shallot(s)
• 1 steak(s), (turkey steak) approx. 200g
• 30 g mushrooms (mixed mushrooms), dried
• some olive oil
• 80 g yogurt
• 80 g cream
• some salt, freshly ground
• some pepper, (Muntok pepper) white, freshly ground
• some curry powder, red, hot
• 1 tsp, heaped curry powder, yellow
• 80 g rice

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

Single meal

Unless otherwise stated, soak the mushrooms in water for 45-60 minutes, occasionally pressing down any that float to the top to ensure even soaking. Cook the rice according to the package instructions and immediately add the yellow curry. Finely dice the shallot and fry in a little olive oil until the shallots begin to brown. Drain the mushrooms through a fine sieve, reserving the mushroom liquid. Roughly chop the mushrooms and add them to the braised onions. Sauté briefly and deglaze with the mushroom liquid so that they are covered with liquid, then reduce the liquid. Cut the turkey steak into strips and sear them, season with salt, pepper, and red curry powder. Arrange on a plate and keep warm. Add the yogurt and cream to the mushrooms, season with spices, and simmer briefly. Do not allow it to get too hot so the sauce does not curdle. Pour the mushroom sauce over the turkey strips and add the rice.