Curry Devil Recipes

DEVIL'S CURRY

Steps:

• In a blender, transfer all the ingredients for the Spice Paste and puree until smooth. Set aside.
• In a Dutch oven or a heavy pot, heat up the oil on medium heat When the oil is heated, add the mustard seeds and cook until you can hear the popping sound from the mustard seeds.
• Add the Spice Paste into the oil and fry until aromatic, about 10 minutes or until the oil separates and floats to the top.
• Add the chicken, stir to coat with the spice paste. Let cook for about 8-10 minutes, add in the potatoes. Stir to combine well.
• Pour in the water. The water should barely cover the meat and potatoes. Add the salt and sugar to taste. Stir well and bring it to a boil. Turn the heat to simmer, cover with a lid and simmer for about 20-30 minutes or until the potatoes are soft.
• Adjust the seasoning with salt and sugar. Add the white vinegar or tamarind juice (refer to Notes). Stir to mix well.
• Turn off the heat and serve the Devil's Curry with cilantro as the garnishing, if using. Serve hot with steamed rice.

CURRY DEVIL

Steps:

• -----SPICEMIXTURE-----.
• Pound or grind all the ingredients together, EXCEPT the oil till you get a fine paste.
• Set aside.
• Heat the oil for the Spice Mixture in a frying pan and stir-fry the pounded ingredients for 5 minutes or till it is fragrant and oil exudes.
• Add onion wedges and stir-fry for another 2 minutes.
• Add chicken and spare ribs and stir-fry for 2 miutes.
• Add seasoning and bring to boil.
• Turn heat down and leave mixture to simmer, covered for 30 minutes.
• add sausages, carrot, chillies and potatoes; stir well and simmer for 15 minutes.
• Place rest of vegetables on top and leave mixture to simmer, covered for 15 minutes.
• Remove cover, stir in the vegetables and cook for another 5 minutes.
• Dish out into a nice serving bowl.
• NOTE: Curry Devil always taste better after at least a few hours.
• It allows the flavours to soak in.
• It is even better the next day.
• To cool the curry, leave it uncovered till required, then re-heat.

DEVIL'S CURRY - HOW TO MAKE AUTHENTIC CURRY DEBAL WITH CHICKEN

Steps:

• Peel and cut the onions into large chunks.
• Cut the dried chilies into sections and remove the seeds. Soak in hot water for twenty minutes.
• Cut the fresh chilies into sections, remove the seeds.
• Lemongrass. Remove the fibrous outer sheath, cut off the green section, cut into short segments.
• Cut the galangal and ginger into small pieces.
• Blend the ingredients in A finely with some water.
• Deep-fried the onion rings to the oil to deep-fry for two minutes, followed by the finely julienned ginger and red chilies until lightly golden, remove and drain. (These are the ingredients in B).
• Deep-fried the chicken and potatoes in oil lightly until slightly brown, removed, and drained. (This step is optional)
• Place the crushed mustard seeds into the oil. Let it sizzle for half a minute, then add the spice paste (Ingredients A).
• Add the turmeric powder.
• Simmer the spice mixture for about twenty minutes until the oil separates from the spice paste.
• Add the chicken, potatoes, and water.
• Simmer for 20 minutes or until the chicken is cooked.
• Season with salt, curry powder, white vinegar, dark soy sauce, and sugar.
• Return the fried onion, ginger, and chilies to the curry. Give it a few stirs and dish out.

DEVIL'S CURRY RECIPE BY TASTY

Steps:

• Blend the dried chilli, red onions, garlic, candlenuts, lemongrass, blue ginger, and mustard seeds with some oil to form a paste. Then, in a separate bowl, dry rub the pork with 5-spice powder and salt.
• In a large frying pan on high heat, add 1 tbsp of oil. Once heated, sear the pork and cook halfway, then remove, learning the grease in the pan. Then, reduce heat to medium and toss in 2 tbsp whole mustard seeds. Toast for a minute, then gently add in spice paste from step and stiry fry for 15 minutes until oil appears around the sides.
• Add chicken to the pan, coat thoroughly for a minute, then add the pre-fried pork belly and mix well. Then, add water, submerging the meat completely.
• Add chilli powder, stir, and bring mixture to a boil, simmering for 15 minutes. Then, add potatoes, stir, and simmer for an additional 30 minutes.
• Next, add 3 tsp salt, 10 tbsp white vinegar, stir and taste.
• Season as desired, simmer for an additional 5 minutes, and serve alongside rice or sliced baguette bread.

DEVIL'S CURRY

Steps:

• In a large bowl, mix together the chicken, soy sauce, rice vinegar, and sugar. Leave to marinate for at least 30 minutes.
• In a food processor, combine the dried chili peppers, habaneros, shallots, garlic, ginger, macadamia nuts, & turmeric. Pulse until you have a spice paste.
• Heat the oil in a heavy pan over high heat. Add the spice paste and fry until fragrant, about 2 minutes.
• Toss in the chicken AND the marinade, and stir until the chicken begins to brown. Keep cooking and stirring for 3 minutes, then pour in the water.
• Bring to a boil and add the potatoes, vinegar, and palm sugar. Reduce the heat, cover, and simmer for 15 minute, or until the potatoes are tender.
• Add the zucchini and cook for 2 more minutes, then stir in the cabbage and ground mustard. Once the cabbage has wilted a bit, the curry is done.