Devil Curry

Ingredients

• 200 g pork ribs, chopped into 3cm lengths
• 600 g chicken, chopped into bite-sized pieces
• 200 g potatoes, cut into chunks
• 1 carrot, cut into wedges
• 2 tomatoes, cut into wedges
• 3 green chilies, halved and seeds removed
• 2 red chilies
• 6 tablespoons oil
• 1 1/2 teaspoons mustard seeds

Ground spice ingredients (A)

• 10 red chilies, chopped into pieces
• 10 dried red chilies, soaked to soften
• 10 shallots
• 1 onion, chopped
• 3 garlic cloves
• 2 tablespoons gingerroot
• 2 tablespoons turmeric, root
• 5 candle nuts
• 2 teaspoons shrimp paste

Seasoning (B)

• 1 tablespoon light soya sauce
• 1 teaspoon salt
• 2 tablespoons vinegar
• 4 tablespoons tomato ketchup
• 3 tablespoons sugar
• 1 tablespoon coleman's mustard powder
• 1 teaspoon thick soya sauce
• 1 cup water

Directions

1. 1

   Heat oil in a deep saucepan and fry mustard seeds until they begin to pop. Add in ground ingredients (A) and continue to fry for 4–5 minutes until fragrant and oil rises.

2. 2

   Add red and green chillies, pork ribs and chicken. Stir-fry for 2–3 minutes. Add seasoning (B) to mix. Cover and bring to the boil then reduce the heat and simmer for 25–30 minutes.

3. 3

   Add potatoes, carrots and tomatoes and continue to simmer for 20 minutes or until meat is tender.

4. 4

   Cover and allow the curry to mature for at least 4–5 hours before serving. The curry will definitely taste better if it is properly matured.