Devil Curry

A Eurasian cuisine I believe of Portuguese influence, was exposed to me a long time back where my Eurasian ex-boss had once cooked it over Christmas. Unfortunately, I never had a chance to try it as it was cooked with pork. Had long forgotten about it. Stumbled upon this in Southeast Asian Food cookbook, a gift from Silver Bullet. Think he got tired of me asking him what to cook every time :p. Not knowing what to expect, I experimented this dish with some improvisation and boy! was it good. Certainly not for the faint-hearted.


Ingredients:

• chicken cut into pieces
• 4-5 tbsp oil
• 1 large onion sliced
• 1 inch fresh ginger root, peeled & sliced
• 3 cloves garlic, sliced
• 1 - 1 1/2 cups of water
• 1 1/2 tspn brown mustard seed, grounded
• 1/4 cup white vinegar or to taste
• 1-2 tspn sugar to taste
• 2 tbsp yellow mustard
• Taters, quartered
• Salt to taste

A) Marinade for chicken:

• 1 tspn light soy sauce
• 1 tspn dark soy sauce
• Dash of Worcestershire sauce
• Pepper to taste

B) Spice Paste (blend/grind all)

• 30 dried chillies and soaked in warm water and drained
• 10 shallots
• 3 cloves garlic
• 1 inch fresh ginger, coarsely chopped
• 1/2 tspn ground tumeric

Method:

1. Marinate the chicken in (A). Mix in all thoroughly and set aside
2. Heat in the oil and fry the onions, ginger and garlic till golden brown and fragrant
3. Add (B) and stir-fry till everything is fragrant
4. And the chicken and all of the marinade and fry them all for a few minutes
5. Add water as it cooks dry and cover to simmer till chicken is nearly cook.
6. Add mustard seeds, yellow mustard, vinegar and sugar to taste
7. Mix in the taters and continue cooking till they are cooked. Salt to taste
8. Serve with bread or rice

Variations to this recipe include using 10 fresh chillies and 10 dried chillies instead. I came across some recipes that has chilli padi in it on top of the many dried chillies. I suppose it's not called Devil Curry for nothing!