Turkey and Seafood Surf & Turf with Tomatoes and Curry

Autumn is the perfect time for surf and turf. In this English name, the first part refers to the sea (surfing, sliding on the smooth surface of the waves), and the second (peat, turf) - to land, in general, this stable expression means the use of meat and seafood in one dish. In this surf and turf recipe, squid and shrimp are responsible for the sea, and turkey for the land.

Ingredients

• 300 g large raw headless shrimp
• 300-400 g squid fillet
• 400 g turkey thigh fillet
• 200 g of natural yogurt or curdled milk
• 4 large ripe tomatoes
• 4 cm fresh ginger root
• 6 cloves of garlic
• extra virgin olive oil
• 1 tsp cumin seeds
• 1 tbsp. l. ground sweet paprika
• 2 tsp powder or yellow curry paste
• salt
• cooked long grain rice and cilantro, for serving

Directions

1. Cut the turkey into 3 cm cubes. Peel half of the ginger and garlic, grate, mix with yogurt, 2 tbsp. l. oil, 1 tsp. curry and salt. Put the turkey in this mixture, marinate from 2 hours at room temperature to 36 hours in the refrigerator.
2. Preheat oven to 220 ° C. Line a baking sheet with baking paper. Shake off the marinade from the turkey pieces, place on a baking sheet and bake in the center of the oven for 30 minutes.
3. In the meantime, peel the shell of the shrimp, remove the film from both sides of the squid fillet. Cut the squid very lightly crosswise, without cutting through, every 1.5 cm, then cut into rectangular pieces of about 6x4 cm. Salt.
4. Make cross-shaped cuts on the tomatoes, pour boiling water over them for 30 seconds, then pour over them with cold water. Remove the skin, cut the tomatoes, remove the seeds and liquid, cut the pulp into 2 cm cubes. Peel the remaining ginger and garlic and cut into very small cubes.
5. Heat olive oil in a large deep skillet, add cumin, ginger and garlic, after 30 sec. - shrimps, fry for 3 minutes. Add the tomatoes, heat up and cook, stirring occasionally, for 1 minute.
6. Remove from heat. Add the baked turkey to the pan, sprinkle with paprika and curry, stir, pour in 150 ml of boiling water, return to medium heat and, stirring occasionally, bring to a boil. Add squid, stir, cook for 3 minutes. Place on a platter of hot rice, sprinkle with cilantro leaves and serve.