10 Turmeric Recipes and Cooking Tips - Delishably - Food and Drink
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10 Turmeric Recipes and Cooking Tips

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Chicken thighs and turmeric rice with spicy sauce is one of the recipes featured below

Chicken thighs and turmeric rice with spicy sauce is one of the recipes featured below

Turmeric is an easily recognisable spice due to its rich, deep yellow colour. It has a very distinctive taste and is widely used in cooking, particularly in recipes originating from the Indian sub-continent. In recent years, a great many studies have been conducted in to the alleged health giving properties of turmeric, particularly as an anti-inflammatory, with new evidence emerging to support these theories on an ongoing basis. One such study in 2016 in the UK also suggested that turmeric's health giving properties are further enhanced when it is used in conjunction with black pepper. As the pepper also serves as a delicious further flavour enhancer, it is widely used in the recipes which follow.

Turmeric Pork Tenderloin With Sprouts and Deep Fried Potatoes

Turmeric spiced pork tenderloin fillet with Brussels sprouts and deep fried potato halves

Turmeric spiced pork tenderloin fillet with Brussels sprouts and deep fried potato halves

Cook Time

Prep time: 30 min

Cook time: 40 min

Ready in: 1 hour 10 min

Yields: 1 serving

Ingredients

  • 4 to 6 ounce portion butterflied pork fillet
  • 2 teaspoons ground turmeric
  • Salt and black pepper
  • 6 to 8 baby new potatoes or as desired
  • Vegetable oil for frying
  • 6 or 7 Brussels sprouts
  • Butter
  • 1 small garlic clove
  • Ground nutmeg

Instructions

  1. Lay the pork fillet on a large plate and scatter on both sides with the ground turmeric, some salt and some black pepper. Rub the powder gently in to the flesh, cover and set aside to dry marinate while you cook the potatoes.
  2. Wash the potatoes and add them whole to a pot of cold, salted water. Bring the water to a simmer for about twenty minutes or until the potatoes are just cooked. Drain, allow to steam off and add to a suitable dish and the fridge for a minimum half hour.
  3. When the potatoes have been in the fridge for approaching half an hour, pour a little bit of oil in to a non-stick frying pan and bring it up to a medium heat. Add the pork fillet and fry gently for about 10 minutes each side until done.
  4. When the pork fillet is almost ready, add the sprouts to a pot of boiling, salted water and simmer for five to seven minutes. Drain and allow to steam off for a few minutes.
  5. Turn the heat off under the pork fillet and lift it to a heated plate to rest.
  6. Cut the potatoes in half and deep fry in hot oil for four or five minutes until crisp and golden. Lift to a plate covered with kitchen paper to drain.
  7. Return the sprouts to the empty pot and add a little bit of butter along with the peeled and crushed garlic clove and a sprinkling of ground nutmeg. Swirl the pot to evenly coat the sprouts in the melting butter.
  8. Plate up the meal and serve.

Marlin With Turmeric Rice and Tomato and Pineapple Chutney

Spiced marlin fillet is served on turmeric rice with homemade tomato and pineapple chutney

Spiced marlin fillet is served on turmeric rice with homemade tomato and pineapple chutney

Cook Time

Prep time: 10 min

Cook time: 15 min

Ready in: 25 min

Yields: 1 serving

Ingredients

  • 6 ounce fresh marlin loin fillet
  • 2 teaspoons medium chilli powder
  • Salt and pepper
  • 3 ounces (or as desired) basmati rice
  • 1 teaspoon ground turmeric
  • ½ pineapple ring (canned in own juice)
  • 3 tablespoons pineapple juice
  • 5 cherry tomatoes
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon frozen peas
  • 1 medium red chilli
  • 3 slices from peeled red onion half

Instructions

  1. If your marlin fillet like this one is vacuum packed and frozen, you should defrost it overnight in a deep plate in the fridge.
  2. Carefully wash the fillet and pat it dry with kitchen paper. Sit it on a clean plate and scatter on both sides with the chilli powder, some salt and pepper. Gently rub the powders in to the flesh of the fish and leave to dry marinate for a minimum half hour.
  3. Bring a large pot of water containing the turmeric and some salt to a rolling boil. Wash the rice thoroughly through a fine sieve under running cold water before adding it to the boiling water. Stir briefly but well and adjust the heat to achieve a moderate simmer for ten minutes.
  4. Pour the pineapple juice in to a small saucepan and add the balsamic vinegar. Cut the plum tomatoes in half lengthways and roughly chop the half pineapple ring before adding to the saucepan. Bring to a very gentle simmer, stirring frequently with a wooden spoon, until a lush sauce is formed.
  5. Pour a little vegetable or sunflower oil in to a small frying pan and bring it up to a moderate heat. Fry the marlin fillet over a medium heat for about three minutes each side until done.
  6. Put the peas in to a pot of boiling water and simmer for three minutes before draining.
  7. Drain the rice at your sink through the sieve and allow to steam off for a couple of minutes before returning it to the empty pot. Moderately finely chop the red onion and chili before adding to the rice along with the drained peas. Stir to combine.
  8. Spoon the rice on to a serving plate before adding the fried marlin and topping with the chutney.

Spicy Chicken Stew in Giant Turmeric Yorkshire Pudding

Spicy chicken and tomato stew in a turmeric spiced giant Yorkshire pudding

Spicy chicken and tomato stew in a turmeric spiced giant Yorkshire pudding

Cook Time

Prep time: 15 min

Cook time: 45 min

Ready in: 1 hour

Yields: 1 large serving

Ingredients

  • 2 medium sized skinless chicken breast fillets
  • Vegetable oil
  • Salt and pepper
  • ½ medium red onion
  • 1 red chilli pepper
  • 1 green chilli pepper
  • Handful mixed bell pepper slices
  • 1 large garlic clove
  • 8 ounce can chopped tomatoes in tomato juice
  • 8 ounce can chickpeas in water
  • 1 tablespoon freshly chopped coriander leaf/cilantro
  • 2 medium eggs
  • 1 ramekin of plain/all purpose flour
  • 1 ramekin of whole/full cream milk
  • 1 teaspoon ground turmeric

Instructions

  1. One of the secrets to success when making Yorkshire puddings is to use precisely equal quantities of milk, flour and eggs. An easy way of achieving this is by using three identical small ramekins (or similar vessels) as shown in the picture. Simply break the eggs carefully in to one ramekin and fill the other two with equal quantities by volume of flour and milk. Empty the ramekins in to a large bowl, add a pinch of salt and the teaspoon of turmeric. Beat with a whisk until just combined and place in the fridge for the batter to rest while the oven preheats.
  2. Pour a couple of tablespoons of vegetable oil in to an eight inch diameter casserole dish and place the dish in to your oven. Put the oven on to preheat to 220C/450F/Gas Mark 8. It is absolutely imperative that the Yorkshire pudding batter be added to hot oil.
  3. Pour a further couple of tablespoons of vegetable oil in to a large stew pot and put the pot on to a gentle heat. Chop the chicken breast fillets to small bite sized pieces and add them to the pot, seasoning with salt and pepper. Stir with a wooden spoon until the chicken pieces are evenly sealed.
  4. Slice the red onion half and chillies and add them to the pot along with the bell pepper. Peel and slice the garlic clove before adding it also to the mix. Stir fry for a couple of minutes until the onion strands are just starting to soften.
  5. Drain the chickpeas and rinse in a colander under running cold water before adding to the pot with the canned tomatoes. Stir well and bring the liquid to as gentle a simmer as possible before covering and allowing to simmer for thirty to thirty-five minutes, stirring occasionally.
  6. When the oven and cooking dish are heated, carefully remove the dish from the oven and pour in the batter. You should see it immediately start to cook. Return the dish to the oven for thirty minutes or until the pudding is risen and golden.
  7. When the chicken stew is ready, stir in the freshly chopped coriander, cover and allow to rest for five minutes.
  8. When the Yorkshire pudding comes out of the oven, it should be lifted to a deep serving plate with a large slotted spoon. The chicken stew can then be spooned in to the centre for service.

Salmon With Broccoli and Cauliflower Turmeric Rice

Pan fried salmon fillet is served on a bed of turmeric rice with broccoli and cauliflower

Pan fried salmon fillet is served on a bed of turmeric rice with broccoli and cauliflower

Cook Time

Prep time: 10 min

Cook time: 10 min

Ready in: 20 min

Yields: 1 serving

Ingredients

  • 3 ounces basmati rice
  • 1 teaspoon ground turmeric
  • Salt
  • ½ small head cauliflower
  • ½ small head broccoli
  • 4 to 6 ounce salmon fillet, skin on
  • Vegetable oil
  • 2 tablespoons plain/all purpose flour
  • Black pepper

Ingredients

  1. Bring a large pot of salted water to a rolling boil and stir in the turmeric. Wash the rice thoroughly through a sieve under running cold water before adding to the boiling water. Stir well and bring to a gentle simmer for 10 minutes.
  2. Bring a second pot of salted water to a boil and add the separated broccoli and cauliflower to it to simmer for around five to seven minutes, depending upon their size.
  3. Pour a couple of tablespoons of vegetable oil in to a non-stick frying pan and bring it up to a medium to high heat. Scatter the flour on a plate and season well before patting the salmon fillet in the flour on its skin side only. Shake off any excess and lay the fillet in the pan, skin side down. Season the flesh side with salt and pepper.
  4. Drain the rice and vegetables through separate sieves or colanders and allow them to steam off for a couple of minutes to dry out.
  5. When you can see the salmon is cooked approximately two-thirds of the way through, turn the heat off under the pan but leave it in place and carefully turn the salmon on to its skin side. The residual heat will cook the fillet to perfection in around one further minute.
  6. Return the rice to its pot, add the broccoli and cauliflower and stir carefully to combine before arranging as a bed on a serving plate.
  7. Lift the salmon fillet on to the bed of rice. The crisped skin should easily peel free in one piece, if necessary with the aid of the blunt edge of a knife.

Chicken and Mushroom Turmeric Fried Rice With Onion Gravy

Chicken and mushroom Turmeric fried rice is served with red onion gravy

Chicken and mushroom Turmeric fried rice is served with red onion gravy

Cook Time

Prep time: 1 hour

Cook time: 45 min

Ready in: 1 hour 45 min

Yields: 2 servings

Ingredients

  • 2 whole chicken thighs
  • Salt and pepper
  • 4 ounces basmati rice
  • 2 teaspoons ground turmeric
  • 2 ounces (½ stick) unsalted butter
  • ½ large red onion
  • Generous pinch dried sage
  • 1 cup chicken stock
  • Vegetable oil
  • 8 baby chestnut mushrooms
  • 1 tablespoon canned sweetcorn kernels
  • 1 tablespoon frozen peas (defrosted)

Instructions

  1. You could actually cook the chicken thighs any way you choose as the initial stage of this recipe—or even buy them precooked—but this method of oven baking them in a casserole dish does ensure the meat remains extra tender and juicy right to the point of service. Simply peel the skins off, season the thighs well with salt and pepper and lay them in a casserole dish. No oil, no butter - just the seasoned chicken thighs. Put the lid on the dish and bake in an oven preheated to 200C/400F/Gas Mark 6 for thirty minutes.
  2. When the chicken thighs are in the oven, add the turmeric and some salt to a large pot of water and bring it to a rolling boil. Wash the rice thoroughly through a fine sieve under running cold water and add it to the water. Stir well and simmer for ten minutes.
  3. Drain the rice and allow it to steam off and dry out for a few minutes before spreading out on a large plate, covering and leaving for a half hour or so to cool completely.
  4. Remove the chicken thighs form the oven, lift to a plate, cover and leave to cool enough that they can be comfortably handled. This is likely to take up to about twenty minutes.
  5. When the rice and thighs are just about cool, add the butter to a small saucepan and gently melt. Slice the peeled onion and add to the pan along with some salt, pepper and the dried sage. Gently saute until the onion strands are separated and soft. Pour in the chicken stock, bring to a moderate simmer and continue to cook in this way, stirring frequently with a wooden spoon, until a lush, thick gravy is formed. This may take up to 10 minutes.
  6. Pluck the flesh from the chicken thighs in small bite sized chunks. Pour two or three tablespoons of vegetable oil in to your wok and bring up to a high heat. Add the chicken meat and mushrooms and stir fry for a minute or so until heated through. Add the peas and corn and stir fry for a further minute.
  7. Carefully tip the rice in to the wok and stir fry for two further minutes. Divide between two serving plates and spoon over the onion gravy.

Spicy Minced or Ground Beef With Turmeric Mash

Curry and chilli spiced beef on a bed of turmeric mashed potatoes

Curry and chilli spiced beef on a bed of turmeric mashed potatoes

Cook Time

Prep time: 10 min

Cook time: 30 min

Ready in: 40 min

Yields: 2 servings

Ingredients

  • ¾ pound minced (ground) beef
  • ½ red onion
  • 1 large garlic clove
  • 1 medium size and strength green chilli
  • 2 teaspoons medium curry powder
  • ½ teaspoon ground coriander
  • Salt and pepper
  • ½ pint fresh beef stock (or as required to cover meat)
  • 3 baking potatoes
  • 1 teaspoon ground turmeric
  • 1 ounce (¼ stick) unsalted butter
  • 1 tablespoon freshly chopped coriander leaf (cilantro), plus extra to garnish

Instructions

  1. Put the beef in to a large dry pot and the pot on to a very low heat. Break the meat up with a wooden spoon and stir it around the pot. As the fat content melts, you will be able to gradually increase the heat until the beef is browned all over.
  2. The red onion half and garlic clove should be peeled and finely sliced before being added to the beef. Removing the seeds from the chilli is optional but in this instance, the chilli was simply sliced in to discs and added otherwise added intact. Season with the curry powder, ground coriander, salt and pepper and saute for a further couple of minutes until the onion strands are starting to soften.
  3. Pour in enough beef stock to ensure the beef is fully covered and bring to a simmer. Cover and continue to simmer as gently as possible for twenty to twenty-five minutes, ensuring the pot doesn't boil dry.
  4. Peel the potatoes and chop to approximately one inch cubes. Add to a pot with the ground turmeric and some salt before pouring in plenty of cold water. Put the pot on to a high heat until the water starts to simmer then reduce the heat to maintain a gentle simmer for around 20 minutes or until the potatoes are softened.
  5. Drain the potatoes at your sink and return them to the empty pot. Very importantly, allow them to steam off for a few minutes and the excess moisture to escape or you will have soggy mash. After this time, add the butter and mash until smooth with a hand masher. Stir the tablespoon of coriander leaf through the mash with a spoon.
  6. Divide the mash evenly between two serving plates and spread out in to serving beds. Spoon on the beef and garnish with the last of the coriander.

Turkey Curry With Turmeric and Herb Rice

Spicy turkey curry is served on a bed of turmeric rice

Spicy turkey curry is served on a bed of turmeric rice

Cook Time

Prep time: 10 min

Cook time: 45 min

Ready in: 55 min

Yields: 2 servings

Ingredients

  • ¾ pound chopped turkey breast meat
  • 2 tablespoons vegetable oil
  • 2 teaspoons medium curry powder
  • 1 teaspoon garam masala
  • Salt and black pepper
  • ½ red onion
  • 2 garlic cloves
  • 8 ounce can chopped tomatoes in tomato juice
  • 1 tablespoon tomato puree (paste)
  • 6 ounce basmati rice
  • 2 teaspoons ground turmeric
  • 2 tablespoons freshly chopped coriander (cilantro)

Instructions

  1. Pour the vegetable oil in to a large pot and add the chopped turkey. Season with the curry powder, garam masala, salt and pepper. Stir fry over a low to medium heat for a couple of minutes until the turkey is evenly sealed.
  2. Add the sliced onion half to the pot and peel and grate in the garlic. Stir fry for a further minute or two to soften the onion.
  3. Pour the canned tomatoes in to the pot and add the tomato puree. Stir well and bring to a gentle simmer. Cover and continue to cook in this way for 40 to 45 minutes, stirring occasionally.
  4. 10 minutes or so before the curry is due to be ready, bring a large pot of water - seasoned with the turmeric and some salt—to a boil. Wash the rice in a sieve under running cold water and add it to the pot. Stir well, reduce the heat and maintain a moderate simmer for 10 minutes.
  5. Drain the rice through a sieve and allow it to steam off for a few minutes and dry out. Stir one of the tablespoons of coriander in to the turkey curry, turn off the heat and allow to rest while the rice steams.
  6. Return the rice to its cooking pot and stir in the remaining coriander. Divide between two serving plates and spoon on the turkey curry.

Turmeric Baked Chicken Thighs, Roast Potatoes and Chickpeas

Turmeric spiced baked chicken thighs with roast potatoes and chickpeas

Turmeric spiced baked chicken thighs with roast potatoes and chickpeas

Cook Time

Prep time: 30 min

Cook time: 1 hour 10 min

Ready in: 1 hour 40 min

Yields: 1 serving

  • 5 or 6 small to medium sized new potatoes
  • 3 teaspoons turmeric (1 for potatoes and 2 for chicken thighs)
  • Salt
  • 2 chicken thighs
  • Black pepper
  • Vegetable oil for roasting potatoes
  • 8 ounce can chickpeas in water
  • 2 teaspoons freshly chopped coriander (cilantro)

Instructions

  1. Wash the potatoes but don't peel. Cut in half and add them to a pot along with one teaspoon of the turmeric, some salt and plenty of cold water. Bring to a simmer for about twenty minutes or until just softened. Drain and return to the pot. Allow to steam off for a few minutes to dry out before covering and leaving for a further twenty minutes to half an hour to cool.
  2. Start your oven preheating to 200C/400F/Gas Mark 6. Peel the chicken thighs and lay them flesh sides up in a casserole dish. Scatter with the two remaining teaspoons of turmeric, black pepper and salt. Use your hands to rub the seasoning gently in to the flesh of the thighs, not forgetting the undersides. Put the lid on the dish and bake in the heated oven for half an hour.
  3. Ten minutes before the thighs are due to come out of the oven, pour a couple of tablespoons of vegetable oil in to a deep roasting tray and add to the oven to heat. Take the thighs from the oven when they are done and check with a skewer that the juices run clear. Sit aside to rest for 15 minutes or so while the potatoes roast.
  4. Add the potatoes to the tray of hot oil and carefully turn them around with a wooden spoon to ensure even coating. Cook in the oven for 15 to 20 minutes until crisp and golden.
  5. Drain the chickpeas and wash in a colander under running cold water. Five minutes before the potatoes are due to be ready, add them to a pot with enough cold water to comfortably cover and bring the water to a simmer for two to three minutes. Drain, return to the pot and stir in the fresh coriander.
  6. Plate the chicken thighs with the potatoes and chickpeas alongside.

Turmeric Spiced Tilapia Fillet With Potato Wedges and Peas

Pan fried turmeric spiced tilapia fillet with deep fried potato wedges and peas

Pan fried turmeric spiced tilapia fillet with deep fried potato wedges and peas

Cook Time

Prep time: 1 hour

Cook time: 20 min

Ready in: 1 hour 20 min

Yields: 1 serving

Ingredients

  • 1 large baking potato
  • Salt
  • 1 filleted tilapia (skinless)
  • 2 tablespoons plain (all purpose) flour
  • 1 teaspoon ground turmeric
  • Black pepper
  • Vegetable oil
  • 1 cup frozen peas
  • Malt vinegar (optional)

Instructions

  1. Wash the potato but don't peel and cut in half lengthways. Cut each half in to four wedges. Put the wedges in to a pot of cold water, season with salt and bring to a simmer for ten minutes until partly cooked. Drain well, allow to steam off for a few minutes before transferring to a suitable dish and your refrigerator for a minimum half hour.
  2. Bring your deep fryer (or a deep pan of oil) up to a medium to high heat and fry the chilled wedges for five minutes until just starting to colour and no more. Drain on kitchen paper, allow to cool slightly and return to the fridge for a further half hour.
  3. Put the flour in a small bowl and add the turmeric, some salt and black pepper. Stir to combine before scattering on a plate. Pour a couple of tablespoons of oil in to a small non-stick frying pan and bring up to a medium heat. Put your deep fryer on to reach a high heat.
  4. Pat the tilapia fillet carefully in the flour on both sides, ensuring even coating. Gently shake off the excess before laying it carefully in the hot pan. Fry for about three minutes each side until done.
  5. Deep fry the potato wedges for four or five more minutes until crisp and golden. Drain on kitchen paper.
  6. Add the frozen peas to a pot of boiling water for three minutes. Drain through a colander at your sink and season with salt, malt vinegar and black pepper.
  7. Assemble the meal components on a plate and serve immediately.

Turmeric Chicken Thighs With Spicy Turmeric Rice and Sauce

Turmeric baked chicken thighs on chilli and garlic turmeric rice with spicy sauce

Turmeric baked chicken thighs on chilli and garlic turmeric rice with spicy sauce

Cook Time

Prep time: 15 min

Cook time: 40 min

Ready in: 55 min

Yields: 1 serving

Ingredients

  • 3 whole chicken thighs
  • 3 teaspoons ground turmeric (2 for chicken and 1 for rice)
  • Salt and black pepper
  • 3 tablespoons plain natural yoghurt
  • 1 tablespoon tomato ketchup
  • 1 teaspoon mint sauce
  • ½ teaspoon hot chili powder (or as desired)
  • 3 ounces basmati rice
  • 1 medium size and strength red chilli
  • 2 teaspoons freshly chopped coriander (cilantro), plus extra to garnish

Instructions

  1. Put your oven on to preheat to 200C/400F/Gas Mark 6.
  2. Peel the skin from the chicken thighs and lay them flesh sides up in a casserole dish. Scatter with two teaspoons of the turmeric, black pepper and some salt and carefully rub it in to the flesh with your fingers. Put the lid on the dish and bake in the heated oven for 30 minutes.
  3. Spoon the yoghurt, ketchup, mint sauce and chilli powder in to a glass bowl and stir well to combine. Cover with plastic wrap and refrigerate until required.
  4. Take the thighs from the oven and pierce with a skewer to check the juices run clear and that they are done. Re-cover and set aside to rest.
  5. Bring a large pot of water containing the remaining teaspoon of turmeric and some salt to a boil. Wash the rice through a sieve, add to the water and adjust the heat to maintain a modest simmer for ten minutes.
  6. Drain the rice, allow to steam off briefly to dry out and return to the empty pot. De-seed and finely dice the chilli before adding it to the rice with the two teaspoons of coriander. Stir well to combine before spooning on to a plate to form a bed for the thighs.
  7. Lay the chicken thighs on the rice bed, spoon over the spicy sauce and garnish with the last of the coriander.

© 2017 Gordon Hamilton

Comments

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on July 20, 2017:

Hi Peggy. Thank you for your comment and for letting me know you share my love of turmeric. Yes, I've also tried it with egg in a number of ways and loved the results.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on July 20, 2017:

Hi, Mary and thank you. I'm glad you're familiar with and use turmeric. I have always liked it but have recently come to love it, I've increasingly found it so versatile. The added health benefits which more and more seem to be associated with it are a further considerable benefit. Hope you enjoy some successful experimentation!

Peggy Woods on July 19, 2017:

This is a fantastic array of recipes using the spice turmeric in one way or another. We keep a large jar of it in our home and use it often for its health benefits. Just the other day I made some egg salad and added it to it. Some restaurants use it in rice in place of the more expensive saffron. Thanks for your recipes and the step by step photos.

Mary Wickison from Brazil on July 18, 2017:

I have read about the benefits of turmeric a bit but need to read more. I was glad to see you incorporated it not just into rice but also into the meat and fish as well.

I find, I read about the benefits of a herb or spice and then don't have any idea how to use it. I use turmeric in our rice when we have a stir-fry but need to expand my repertoire.

As always very clear images and instructions, thanks.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on July 18, 2017:

Thank you, Fullerman. If you can't buy turmeric locally offline, it is widely available online and is by no means expensive. I hope you can track it down and get to try it soon. It really is a special taste and food seasoning.

Ryan from Louisiana, USA on July 17, 2017:

All these recipes look delicious. I have never heard of the spice Turmeric. I will have to try it. I always open to trying and combining different spices for flavors. Being from Louisiana I am used to use spices when I cook. Thank you for sharing.