Devil Curry

Coasty's Note:

An Eurasian dish from Malaysia from www.staronline.com. Best made the day before.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 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 ½ teaspoons mustard seeds

Ground spice ingredients (A)

• 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

Seasoning (B)

• 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.