Another devil listing? Another devil dish? Obviously. Can you still recall my previous two devils (Chicken Devil Curry & Devilled Prawns)? I hope you can still remember. Otherwise, flip over to the recipes. I think you should before you jump the gun, thinking that this Devil's Curry is gonna be the same. No. It is not I must assure you. But still, from the same Eurasian and Portuguese family. Sort of similar (Mee Siam, Egg Vindaloo, Nasi Lemak Sambal Udang & Asam Pedas Ikan Bawal). For this round of Devil's Curry, I opted for mutton (Easy Mutton Curry). Of course, the choice is yours. Between lamb (Lamb Kofta Curry), between pork, chicken, beef and prawns. Not sure if we can use fish unless you have tried or you are willing to try (Belacan Fish Sambal)? What else should I say? Pretty much chilli based (Chilli Lime Fish, Sambal Sotong, Spicy Noodles & Grilled Spicy Prawns) and a combination of spices and herbs and vinegar, as well as dark soy sauce and black pepper (Black Pepper Crab) for the lovable and finger licking goodness of this Devil's Curry (Curry Chicken Noodle).
Ingredients
500g mutton - cut
into bite sizes.
2 medium size
potatoes - cut into medium size chunks
4 shallots -
sliced
2-3 red chilies -
cut into 2 to 3 pieces
1 large tomatoes -
sliced
1 tbsp vinegar
1 tbsp dark soya
sauce
1/2 cup oil
Salt for taste
(only if you feel you need to)
Spices/Rempah
- ground/blend to a thick paste
1 inch ginger
5 garlic
5 shallots
1 inch
galangal/lengkuas
1 tbsp coriander
seeds
Dried red chilies - as per taste
1 tsp black
mustard seeds
1 tsp black pepper
seeds
When oil is
heated, sauté shallots and add in spice paste.
Fry till aromatic
and oil splits.
Add mutton,
potatoes, tomato and red chilies.
Stir all together for a couple of mins.
Pour in 1/2 liter
of water.
Cook till mutton
and potatoes are softened.
Add vinegar and
soya sauce, if needed salt.
Stir to combine in
and remove from heat.
Note: if you like
more gravy, add more water.
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