Curry Devil Food

CURRIED DEVILED EGGS

Steps:

• Put the cold eggs (straight from the refrigerator) in the bottom of a medium saucepan and cover with cold water. Bring the water to a boil and remove the pan from the heat. Cover the pan and let stand for 12 minutes.
• Drain the eggs and rinse with cold water. Let the eggs cool a bit, and then peel while they are still warm (they are much easier to peel this way). After you peel them, you can then store them, covered, in the refrigerator.
• Mix together the mayonnaise, mustard, vinegar, curry powder, mustard powder, cayenne and paprika. Season with salt.
• Slice the eggs in half lengthwise. Spoon out the cooked yolks and transfer to the bowl with the mayonnaise mixture. Mash together with the tongs of a fork until smooth. Alternatively, you can press the yolks through a fine sieve over the bowl and stir together.
• Spoon the filling into the egg whites, or you can put the filling into a re-sealable bag, cut one end off and pipe it in. Garnish with paprika and chives before serving.

DEVIL CURRY

Steps:

• Heat oil in a large skillet over medium high heat. In a medium bowl combine the onions, chile peppers, candlenuts, shrimp paste, turmeric, ginger, galangal, lemon grass and mustard seed. Blend together with a little water to form a fine paste. Add to skillet and saute until fragrant and almost dry.
• Add 2 cups water and bring all to a boil. Add chicken and potatoes. Reduce heat and let simmer about 20 minutes, or until chicken is cooked (no longer pink inside) and curry is quite thick in consistency.
• Add salt to taste. Remove from heat and add vinegar. Mix well and serve. This dish is best served with steamed white rice, as it is full of flavor.

CURRY DEVILED EGGS

Steps:

• Add eggs to a large pot. Fill the pot with water until it covers the egg by an inch.
• Heat pot over high heat until the water comes to a boil.
• Once it begins to boil, cover the pot and turn off the heat.
• Leave the pot on the burner and set a timer for 12 minutes.
• Fill a large bowl with very cold water and several ice cubes.
• After 12 minutes, carefully transfer eggs from the hot water to ice bath. Let them sit for about 10 minutes.
• To peel eggs, gently tap the top and bottom of each egg on a counter top so it cracks. Then roll each egg around on the counter top gently until it has small cracks all over.
• Hold each egg under lukewarm running water and gently peel it.
• Slice eggs in half lengthwise.
• Place yolks into a food processor along with mayo, Dijon, vinegar, curry powder and kosher salt.
• Process yolk mixture until smooth and creamy, scraping down the sides as needed.
• Transfer yolk filling a piping bag (or Ziploc baggy).
• Fill each sliced egg with yolk mixture.
• Garnish each deviled egg with a sprinkle of paprika and a pinch of chopped dill. Enjoy!

CURRY DEVIL

Steps:

• -----SPICEMIXTURE-----.
• Pound or grind all the ingredients together, EXCEPT the oil till you get a fine paste.
• Set aside.
• Heat the oil for the Spice Mixture in a frying pan and stir-fry the pounded ingredients for 5 minutes or till it is fragrant and oil exudes.
• Add onion wedges and stir-fry for another 2 minutes.
• Add chicken and spare ribs and stir-fry for 2 miutes.
• Add seasoning and bring to boil.
• Turn heat down and leave mixture to simmer, covered for 30 minutes.
• add sausages, carrot, chillies and potatoes; stir well and simmer for 15 minutes.
• Place rest of vegetables on top and leave mixture to simmer, covered for 15 minutes.
• Remove cover, stir in the vegetables and cook for another 5 minutes.
• Dish out into a nice serving bowl.
• NOTE: Curry Devil always taste better after at least a few hours.
• It allows the flavours to soak in.
• It is even better the next day.
• To cool the curry, leave it uncovered till required, then re-heat.

CURRY DEVILED EGGS

Steps:

• If you haven't peeled your hard boiled eggs yet, do that and slice them in half lengthwise.
• In a medium size bowl, combine the mayonnaise and the hard cooked yolks of the eggs.
• Stir in the green onions, curry powder, salt and pepper and blend well. I usually use a mixer for this, simply because it makes the mixture smooth and easy to use at the end.
• Now, using a spoon, a pastry bag, or even a baggy with a tiny hole cut into one corner to pipe the yolk mixture into your egg white halves. I didn't make mine all pretty here, but you totally can. Decorative piping tips are perfect for this!
• Sprinkle some paprika over the top to add some color, or try something different like sesame seeds. So yummy!

DEVILED EGGS WITH CURRY

Steps:

• Cut hard-boiled eggs lengthwise in half.
• Scoop the yolks into medium bowl and mash with fork.
• Add mayo, green onion and curry powder and mix well.
• Season mixture to taste with salt and pepper.
• You can either spoon the mix into the egg halves or like I did, pipe them with a star tip for a very nice presentation.
• Can be made 8 hours ahead, kept covered and refrigerated.

CURRY DEVILED EGGS RECIPE

Steps:

• Place about 2 or 3 inches of water in a saucepan and bring to a roaring boil for a minute or so. Note: The water shouldn't touch the steamer basket or steamer pot when it's placed over top.
• Gently place eggs into a steamer basket or steamer pot (use one that will properly fit over the saucepan) in a single layer and carefully place on top of the saucepan of boiling water (the boiling water shouldn't be touching the bottom of the steamer basket or steamer pot). Cover.
• Reduce heat to a medium boil and cook eggs for about 13 to 15 minutes until they're hard boiled. There are various factors determining how long you will need to cook your eggs (like their size and how cold they are when you started to cook them). For me, mine were good at the 14 minute mark. If you like, you can always remove one egg and test to see how it's done.
• Just before eggs are cooked, place some cold water and a couple of cups of ice in a large bowl. Once eggs are done, place them in the cold ice water so they stop cooking.
• Peel the shell from each egg.
• Pat each egg dry of excess moisture with paper towels or a clean tea towel.
• Cut each egg in half lengthwise and gently scoop out the yolks and place the yolks into a bowl, while placing the egg white halves onto a serving platter. I find it helpful to carefully wipe the knife with a clean cloth in between cuts as to keep things neat and tidy.
• Mash the yolks to your desired consistency with a fork.
• Then add mayonnaise, lime juice, curry powder, turmeric powder, onion powder, garlic powder, salt and cayenne pepper. At this point you can mash everything together or for a super smooth (and fluffy) consistency, place the yolk mixture in a small food processor and blend.
• Once the yolks are at your desired consistency, stir in bell pepper and green onion with a spoon (don't use the processor for this).
• Either spoon or pipe (using a piping bag and frosting tip) the yolk mixture into the egg whites.
• Garnish, if desired, with a sprinkling of cayenne pepper, green onion, cilantro and chili pepper. Serve and enjoy!Note: Keep chilled and store leftovers in an airtight container in the refrigerator and enjoy within 1 to 2 days.

DEVIL CURRY (CURRY DEBAL), A SPICY EURASIAN CURRY

Steps:

• Coat the chicken with the soy sauce and 2 tablespoons of the vinegar and set aside while you get everything else ready.
• Using a pair of scissors, cut up the dried chillies (to be ground) and soak them for 15 minutes.
• Cut up the sausages to about 5cm (2") pieces.
• Quarter all the onions in the recipe, including the ones to be ground. Keep the 2 lots of onions separately.
• Cut up the fresh chillies into 3 pieces for easier grinding.
• Halve the garlic and ginger.
• Drain the soaking chillies, give them a quick rinse and place in the chopper, along with the fresh chillies. Grind for 10 seconds. crape down the sides, add 1/4 onion and grind for another 10 seconds. The onion will add moisture and make sure it's not too dry.
• Add the garlic and ginger to the chopper, plus another 1/4 onion. Grind for another 30 seconds, scraping down halfway.
• Add the onions and turmeric and grind for 60 seconds to get a fairly smooth paste, scraping down the sides once or twice in that time. Doing the paste ingredients in this order gives the more fibrous ingredients a longer time to be chopped up.
• Heat the oil in a large saucepan and sauté ground ingredients for about 2 minutes on medium heat.
• Add the chicken and coat well.
• Add the pepper, worcestershire sauce, tomato puree, mustard, salt, sugar and water and let everything come to boil.
• Turn the heat down to low, and simmer, half covered with a lid, for 30-45 minutes until the chicken is cooked, depending on size and what portions you're using. Chicken legs will need 45 minutes.
• Add the quartered onion and sausages and cook for about 10 minutes. Add a little more water if you prefer a wetter curry, and especially if you are using potatoes.
• Check the seasoning, add more salt if necessary.
• Turn the heat off and gently stir in the 3rd tablespoon of vinegar.

DEVIL'S CURRY

Steps:

• In a blender, transfer all the ingredients for the Spice Paste and puree until smooth. Set aside.
• In a Dutch oven or a heavy pot, heat up the oil on medium heat When the oil is heated, add the mustard seeds and cook until you can hear the popping sound from the mustard seeds.
• Add the Spice Paste into the oil and fry until aromatic, about 10 minutes or until the oil separates and floats to the top.
• Add the chicken, stir to coat with the spice paste. Let cook for about 8-10 minutes, add in the potatoes. Stir to combine well.
• Pour in the water. The water should barely cover the meat and potatoes. Add the salt and sugar to taste. Stir well and bring it to a boil. Turn the heat to simmer, cover with a lid and simmer for about 20-30 minutes or until the potatoes are soft.
• Adjust the seasoning with salt and sugar. Add the white vinegar or tamarind juice (refer to Notes). Stir to mix well.
• Turn off the heat and serve the Devil's Curry with cilantro as the garnishing, if using. Serve hot with steamed rice.

CURRIED DEVILED EGGS

Steps:

• Fill a saucepan with enough water to cover the eggs by 1 inch. Add 1 tablespoon of salt and bring to a gentle boil. Once the water is boiling, gently lower the eggs, being careful not to break them. Reduce heat to a gentle boil and cook the eggs for 14 minutes.
• With a slotted spoon, carefully remove the eggs from the boiling water and submerge them immediately into a large bowl of ice water. Let cool completely, about 15 minutes, then peel under cool running water.
• In a medium bowl, stir together the Greek yogurt, Dijon mustard, vinegar, curry, yellow mustard, cayenne, and 1/4 teaspoon salt.
• Cut the eggs in half from tip to tip. With a small spoon, gently scoop out the yolks and add them to the bowl with the curry mixture (for a very smooth filling, press the egg yolks through a sieve and into the bowl). Set the egg whites aside.
• Mash the yolks into the filling with the back of a fork until smooth. Taste and season with additional salt and cayenne as desired.
• Fill the hollow egg whites with the curry mixture (I place the mixture in a ziptop bag, then snip off the corner to pipe). Refrigerate until ready to serve. Just before serving, sprinkle with paprika and chives.

CURRY DEVIL (AKA KARI DEBAL, A EURASIAN CHRISTMAS RECIPE)

Steps:

• Coat the chicken with the soy sauce and 2 tablespoons of the vinegar and set aside while you get everything else ready.
• Put the kettle on and using a pair of scissors, cut up the dried chillies (to be ground) straight into a bowl.
• Pour the boiling water and cover. Soak for 15 minutes.
• Quarter all the onions in the recipe, including the ones to be ground.Place the medium quartered onions into a chopper.Set aside the quarters from the large for right at the end.
• Cut up the fresh chillies into 3 pieces for easier grinding and add to the chopper
• Peel the garlic and ginger. Halve the ginger and place in the chopper.
• When the dried chillies have had 15 minutes of soaking, drain them and place in the chopper. Grind everything to a fairly fine paste, scrapping down the sides of the chopper once or twice. Don't worry too much if you have a few non fine chilli pieces.
• Heat the oil in a large saucepan and sauté ground ingredients for 2 minutes on medium heat.
• Add the chicken and coat well.
• Add the pepper, tomato paste, mustard, salt, sugar and water and let everything come to boil.
• Turn the heat down to low, and simmer, covered, for 30-45 minutes until the chicken is cooked, depending on size and what portions you're using. Chicken legs will need 45 minutes.
• Add the sausages, quartered onions and whole green chillies and cook for about 10 minutes. Add a little more water if you prefer a wetter curry, and especially if you are using potatoes.
• Check the seasoning, add more salt if necessary.
• Gently stir in the 3rd tablespoon of vinegar and turn off the heat. Let the curry rest for 5 minutes before serving.

DEVIL'S CURRY - HOW TO MAKE AUTHENTIC CURRY DEBAL WITH CHICKEN

Steps:

• Peel and cut the onions into large chunks.
• Cut the dried chilies into sections and remove the seeds. Soak in hot water for twenty minutes.
• Cut the fresh chilies into sections, remove the seeds.
• Lemongrass. Remove the fibrous outer sheath, cut off the green section, cut into short segments.
• Cut the galangal and ginger into small pieces.
• Blend the ingredients in A finely with some water.
• Deep-fried the onion rings to the oil to deep-fry for two minutes, followed by the finely julienned ginger and red chilies until lightly golden, remove and drain. (These are the ingredients in B).
• Deep-fried the chicken and potatoes in oil lightly until slightly brown, removed, and drained. (This step is optional)
• Place the crushed mustard seeds into the oil. Let it sizzle for half a minute, then add the spice paste (Ingredients A).
• Add the turmeric powder.
• Simmer the spice mixture for about twenty minutes until the oil separates from the spice paste.
• Add the chicken, potatoes, and water.
• Simmer for 20 minutes or until the chicken is cooked.
• Season with salt, curry powder, white vinegar, dark soy sauce, and sugar.
• Return the fried onion, ginger, and chilies to the curry. Give it a few stirs and dish out.