| | | | | Extremely spicy Devil's Curry: our version of the classic Debal Curry favoured by the Eurasian community in Singapore and Malaysia... |
Serves: |
6 |
Preparation Time: |
20 mins |
Cooking Time: |
1 hour |
Ingredients: |
Kashmiri Chilli Peppers - 15
| | | | Chicken - 2kg, cut into pieces
| | | | Oil - 3 tbsp
| | | | Garlic Cloves, peeled - 10
| | | | Lemongrass - 3 stalks, white part only
| | | | Fresh Ginger, peeled - 2 cm
| | | | Fresh Turmeric, peeled - 1 cm
| | | | Shallots, peeled - 8
| | | | Mustard Powder - 1 tsp
| | | | Paprika - 2 tsp
| | | | Cashewnuts - 30g
| | | | Oil - 3 tbsp
| | | | Charlotte Potatoes, peeled - 1kg
| | | | Fresh Tomatoes, quartered - 500g
| | | | Sugar - 2 tsp
| | | | Dark Soy Sauce - 2 tbsp
| | | | Rice or White Vinegar - 2 tbsp
| | | | Red Bird Chilli, finely sliced - 1
| | | | Fresh Coriander - 3 tbsp
| |
Method: |
• Soak the Kashmiri chillies in hot water for 20 minutes, then drain.
• In a blender, make a spice paste with the soaked chillies, garlic, lemongrass, ginger, shallots, mustard, paprika, turmeric, nuts and oil. Puree until smooth. Set aside.
• In a large, heavy pot, heat up the oil. Add the spice paste and fry until aromatic, about 10-15 minutes, stirring frquently.
• Then add the chicken and coat with the spice paste. Stir fry for 10 minutes and then add in the potatoes and tomatoes. Stir to combine.
• Add water to barely cover the chicken and potatoes. Stir well and bring to a boil. Simmer, uncovered, until the potatoes are soft and the chicken cooked through.
• Stir in the vinegar. Season to taste with soy sauce and sugar.
• Garnish with fresh coriander and Red Bird chilli slices.
• Serve with steaming hot rice |
|
Indian Groceries > Books, Gifts, FREE Recipes > Indian Recipes > Meat Recipes > Recipe for Devil's Curry (Debal Curry) 
