Devils Curry Recipes

DEVIL CURRY (CURRY DEBAL), A SPICY EURASIAN CURRY

Steps:

• Coat the chicken with the soy sauce and 2 tablespoons of the vinegar and set aside while you get everything else ready.
• Using a pair of scissors, cut up the dried chillies (to be ground) and soak them for 15 minutes.
• Cut up the sausages to about 5cm (2") pieces.
• Quarter all the onions in the recipe, including the ones to be ground. Keep the 2 lots of onions separately.
• Cut up the fresh chillies into 3 pieces for easier grinding.
• Halve the garlic and ginger.
• Drain the soaking chillies, give them a quick rinse and place in the chopper, along with the fresh chillies. Grind for 10 seconds. crape down the sides, add 1/4 onion and grind for another 10 seconds. The onion will add moisture and make sure it's not too dry.
• Add the garlic and ginger to the chopper, plus another 1/4 onion. Grind for another 30 seconds, scraping down halfway.
• Add the onions and turmeric and grind for 60 seconds to get a fairly smooth paste, scraping down the sides once or twice in that time. Doing the paste ingredients in this order gives the more fibrous ingredients a longer time to be chopped up.
• Heat the oil in a large saucepan and sauté ground ingredients for about 2 minutes on medium heat.
• Add the chicken and coat well.
• Add the pepper, worcestershire sauce, tomato puree, mustard, salt, sugar and water and let everything come to boil.
• Turn the heat down to low, and simmer, half covered with a lid, for 30-45 minutes until the chicken is cooked, depending on size and what portions you're using. Chicken legs will need 45 minutes.
• Add the quartered onion and sausages and cook for about 10 minutes. Add a little more water if you prefer a wetter curry, and especially if you are using potatoes.
• Check the seasoning, add more salt if necessary.
• Turn the heat off and gently stir in the 3rd tablespoon of vinegar.

DEVIL CURRY

Steps:

• Heat oil in a large skillet over medium high heat. In a medium bowl combine the onions, chile peppers, candlenuts, shrimp paste, turmeric, ginger, galangal, lemon grass and mustard seed. Blend together with a little water to form a fine paste. Add to skillet and saute until fragrant and almost dry.
• Add 2 cups water and bring all to a boil. Add chicken and potatoes. Reduce heat and let simmer about 20 minutes, or until chicken is cooked (no longer pink inside) and curry is quite thick in consistency.
• Add salt to taste. Remove from heat and add vinegar. Mix well and serve. This dish is best served with steamed white rice, as it is full of flavor.

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.

DEVIL'S PORK CURRY

Steps:

• Combine pork, vinegar and soy sauce in a bowl, mix well and all to stand for 20 minutes.
• Drain, reserving liquid.
• Heat the oil in a large pan, stir in onions, garlic, curry leaves, sugar, cinnamon,fenugreek seeds, chillies, turmeric and lemon grass.
• Stir over medium heat for 5 minutes or until onions are soft.
• Add pork to onion mixture , stir over high heat until pork is browned.
• Transfer mix to medium saucepan, stir in combined tamarind concentrate, fish sauce, stock, reserved liquid and nuts.
• Stir over high heat until mixture boils, reduce heat and simmer, covered for 15 minutes.
• Remove lid and simmer for a further 30 minutes or until almost all the liquid has evaporated.