| 1 | Cool turkey and cooked vegetables. |
| 2 | Quarter tomatoes; remove seeds, strain and reserve any juice that comes from tomatoes. |
| 3 | Wash watercress and dry thoroughly. |
| 4 | Melt butter in frying pan. |
| 5 | Add shallot and saute until translucent. |
| 6 | Add curry powder and saute 1-2 minutes more. |
| 7 | Sprinkle in fllour and saute 3-5 minutes. |
| 8 | Add stock, blending well. |
| 9 | Bring to a boil, stirring constantly. |
| 10 | Stir in coconut, chutney, and 2 teaspoons lemon juice; simmer 10-15 minutes. |
| 11 | Strain and cool. |
| 12 | Season with salt and pepper. |
| 13 | Season cooked vegetables with salt and pepper; sprinkle with remaining lemon juice. |
| 14 | Place in salad bowl. |
| 15 | Arrange turkey in center of bowl. |
| 16 | Thin mayonnaise with a small amount of reserved tomato juice. |
| 17 | Spoon carefully over turkey, sprinkle with paprika. |
| 18 | Arrange tomatoes and watercress sprigs alternatley around edge of bowl. |
| 19 | Garnish with lemon quarters and serve |
