Cook a pot of Curry Day - Devil's Curry

Come Sunday 21st August 2011 more than 50000 people in Singapore (and probably many parts of the world) will be cooking a pot of curry as part of a silent protest on the now famous Curry Feud. Here is a recipe on a typically Eurasian dish - Devil's Curry. This fiery and sour curry usually served together with bread and rice during Christmas in places like Singapore and Malaysia.

Ingredients:
250grams pork (beef/mutton/chicken can also be used as substitute)
4 tablespoon oil
2 tablespoon tumeric powder
2 tablespoon mustard
*2 tablespoon chilli powder
4 tablespoons vinegar
salt and sugar to taste


Ground Ingredients:
2 onions (large)
12 shallots
7 cloves garlic
2-3 cm ginger piece
1 candlenut [ aka kemiri in Indonesia, kukui nuts in Hawaii. ]

*omit the chilli powder if its unavailable. Simply add about 15 fresh chillis to the Ground Ingredients

How to:
- Gather all the Ground Ingredients and grind them with a food processor or pound them with a pestle and mortar.

- Heat oil in sauce pan and fry the grinded ingredients until fragrant. Add the meat and salt and fry for a few minutes on high heat.

-Take a small bowl and mix the chilli powder and tumeric with a little water to form a smooth paste. Add this paste to the saucepan with meat and salt. Stir well, add a little more water and cook over low heat.

-When the meat is just about cooked, add in the mustard, sugar and vinegar. Stir and simmer for another 10 minutes.

- Serve hot with bread or rice.

Serve Devil Curry hot with Bread or Rice

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Because some ingredients can have different names in different countries, I have included some pictures here as reference:

Tumeric Powder

Shallots

Photo credit: http://www.importfood.com

 Picture above shows a packet of Candlenuts from Indonesia. Some packaging might come with a warning. As much as they look like macademia nuts, NEVER EVER eat candlenuts raw! Candlenuts can only be eaten after they have been cooked and never be eaten raw as a snack. This is a very common food ingredient in many parts of South East Asia such as Indonesia, Malaysia and Singapore.