Curry Devil Recipes

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.

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.

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.