Quick and easy

“Is a very spicy curry flavoured with candlenuts, galangal and vinegar. From the Eurasian Kristang (Cristão) culinary tradition in Singapore and Malacca, Malaysia. It is often served during Christmas and on other special occasions.”

My aunty Val is renown in the family to making Devil’s curry and even making it incredibly spicy that it is difficult to finish the dish without a glass or two a water. When ever someone mentioned this dish, we always think of my aunt because this is one of her signature dishes amongst the aunties/uncles.

You will need:

Blended paste:
2 onions
2 small shallots
1 ginger
5 garlic cloves
5 candle nut
1/2 a packet of dried chilli powder
2 tablespoon of mustard seeds
2 tablespoon of turmeric powder
1 tablespoon galangal
15g coriander seeds
1 turmeric root

Curry:
3-4 tablespoon of sunflower oil
1 packet of cocktail sausages
4-5 pieces of chicken thighs
250g pork ribs (optional)
250g bacon bones/smoked bacon
2-3 chillies
1 tablespoon sugar
Salt for seasoning
1 tablespoon white vinegar
6 baby potatoes
1/2 cabbage
1 cucumber

As your mise-en-place you need to blend onions, ginger, garlic cloves, candle nut, dried chilli powder, mustard seeds, turmeric powder,  galangal, coriander seeds, turmeric root into a paste. Pre-heat your pan  with oil on medium heat and begin to fry an onion and a few pieces of shallot with thinly sliced ginger till it goes golden in colour; add  the mustard seed along with the paste and gently mix well till there is an exotic fragrant. Chop the chicken, pork ribs and smoked bacon into big pieces, fill your pan with 300ml (1 1/4 litters) of water and leave to simmer till meats becomes tender, add salt as seasoning, white vinegar, fresh chillies and cut baby potatoes. Cover the pan with a lid and lower the heat to a low, leaving it to simmer for a good couple of hours. Separately pan fry cocktail sausages nearer to serving time with cut cucumber and cabbage and continue to simmer. Before serving, taste the seasoning and add more salt if needed. Accompany your Devil’s curry with steamed rice.