Dry roast the spices individually in a saucepan over medium heat.
Cool the spices and grind them coarsely using a pestle and mortar.
Heat oil in a frying pan and sauté the garlic until golden brown.
Stir-fry the ginger and onion over high heat for two minutes until softened.
Add the masala mix, turmeric, chilli powder, and fresh chillies and cook for two minutes.
Add the peppers and fry over high heat for one minute.
Stir in the tomato purée while maintaining high heat until combined.
Add the turkey and cook for 4 minutes until thoroughly warmed.
Stir in the vinegar, sugar, and salt.
Garnish with coriander and serve with rice.