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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

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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)