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Turkey Garam Masala



1 ea. Turkey filet
1 tbsp. Garam Masala*
2 tbsp. Blended oil
1/3 cup Habanero honey
1 serving Roasted Curried Cauliflower and Brussels Sprouts*
1 cup Rice
*Garam Masala
1/4 cup Coriander seeds
1 1/2 tbsp. Cumin seeds
1 tbsp. Black peppercorns
2 ea. Dried red chilies, sm
2 in. Cinnamon sticks (broken into pieces)
4 ea. Black cardamom pods
1 ea. Bay leaf, crushed
1/2 tsp. Fennel seeds
6 ea. Whole cloves
1 1/2 tsp. Dry ginger, ground
1/4 tsp. Nutmeg
1/4 tsp. Turmeric, ground
*Roasted Curried Cauliflower & Brussels Sprouts
2 lb. Cauliflower florets
12 oz. Brussels sprouts, cleaned and cut in half lengthwise
1/3 cup Olive oil
1/2 tsp. Sea salt
1/2 tsp. Freshly ground black pepper
2 1/2 tbsp. Curry powder
1/2 cup Chopped cilantro leaves

Method of Preparation

  1. Prepare Garam Masala rub and combine the Garam Masala with the blended oil.
  2. Apply rub to filet and heat in pan with low heat or place on grill and cook thoroughly.
  3. Remove filet from the pan or grill and glaze with habanero honey.
  4. Prepare Roasted Curried Cauliflower and Brussels Sprouts.
  5. Prepare rice as directed.