- 1 1/2 tablespoons canola oil, plus more for frying
- 1/2 cup finely chopped onion
- 1 1/2 teaspoons minced, peeled fresh ginger
- 1/2 teaspoon minced garlic
- 1/2 teaspoon Madras curry powder
- 1/2 teaspoon amchoor (see Note), optional
- 3/4 pound ground turkey
- 1 tablespoon soy sauce
- 2 tablespoons minced basil
- 1 tablespoon fresh lemon juice
- Sixteen 6-inch flour tortillas, warmed
- Mint-and-Date Dipping Sauce
- In a large skillet, heat the 1 1/2 tablespoons of canola oil. Add the onion, ginger and garlic and cook over moderate heat, stirring a few times, until the onion is translucent, about 5 minutes. Add the curry powder and amchoor and cook, stirring, until the spices become fragrant, about 1 minute. Add the turkey and soy sauce and cook, breaking up the meat, until no trace of pink remains in the turkey, about 10 minutes. Stir in the basil and lemon juice and season with salt.
- In a medium saucepan, heat 2 inches of canola oil to 350° over moderately high heat. Lay a tortilla on a work surface and spoon 2 tablespoons of the turkey filling across the lower third of it. Roll the tortilla around the filling, folding in the sides as you roll. Secure the rolls with 2 toothpicks. Repeat to form the remaining rolls.
- Fry the rolls 3 or 4 at a time, turning once, until browned and crisp, about 4 minutes per batch. Drain on paper towels. Remove the toothpicks and serve the rolls with the Mint-and-Date Dipping Sauce.
The fried rolls can be kept at room temperature for up to 2 hours. Reheat in the oven before serving.
Amchoor, dried mango powder, adds a distinctive tart flavor to foods. It's available at Indian markets and from kalustyans.com.
Dates, the basis for the sweet and spicy dipping sauce, have dark, jammy flavors that work better with a red wine than a white. Zinfandels often have a juicy richness that pairs well here.