Devil Curry

Prep Time: 20 Minutes

Cook Time: 60 Minutes

Ready In: 80 Minutes

Servings: 8

An Eurasian dish from Malaysia from . Best made the day before.

Ingredients:

200 g pork ribs, chopped into 3cm lengths

600 g chicken, chopped into bite-sized pieces

200 g potatoes, cut into chunks

1 carrot, cut into wedges

2 tomatoes, cut into wedges

3 green chilies, halved and seeds removed

2 red chilies

6 tablespoons oil

1 1/2 teaspoons mustard seeds

10 red chilies, chopped into pieces

10 dried red chilies, soaked to soften

10 shallots

1 onion, chopped

3 garlic cloves

2 tablespoons gingerroot

2 tablespoons turmeric, root

5 candle nuts

2 teaspoons shrimp paste

1 tablespoon light soya sauce

1 teaspoon salt

2 tablespoons vinegar

4 tablespoons tomato ketchup

3 tablespoons sugar

1 tablespoon coleman's mustard powder

1 teaspoon thick soya sauce

1 cup water

Directions:

1. Heat oil in a deep saucepan and fry mustard seeds until they begin to pop. Add in ground ingredients (A) and continue to fry for 4–5 minutes until fragrant and oil rises.
2. Add red and green chillies, pork ribs and chicken. Stir-fry for 2–3 minutes. Add seasoning (B) to mix. Cover and bring to the boil then reduce the heat and simmer for 25–30 minutes.
3. Add potatoes, carrots and tomatoes and continue to simmer for 20 minutes or until meat is tender.
4. Cover and allow the curry to mature for at least 4–5 hours before serving. The curry will definitely taste better if it is properly matured.

By RecipeOfHealth.com