Tuesday, December 18, 2012

Devil's Curry

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). 

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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