Toast rice in a heavy-based frying pan for 2-3 minutes until golden-brown, then cool and set aside.
Dry-fry the whole spices in the same pan, then cool.
Dry-fry the dried chillies until toasted and set aside to cool.
Grind toasted rice, spices, and chillies into a fine powder.
Heat oil in a pan and fry cinnamon, cardamom, and cloves for 20 seconds.
Sauté onions until soft, then add garlic and ginger for 2-3 minutes.
Stir in the roasted curry powder, chilli powder, and turmeric, and fry for one minute.
Add tomatoes, curry and pandan leaves, lemongrass, fresh chillies, and salt.
Simmer covered for 20-25 minutes until the sauce thickens.
Add coconut milk and turkey, then simmer for 5 minutes to heat through.
Stir in lime juice and serve with steamed rice.