Devil Curry Food

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.

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.

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.

DEVIL'S CURRY

Steps:

• In a large bowl, mix together the chicken, soy sauce, rice vinegar, and sugar. Leave to marinate for at least 30 minutes.
• In a food processor, combine the dried chili peppers, habaneros, shallots, garlic, ginger, macadamia nuts, & turmeric. Pulse until you have a spice paste.
• Heat the oil in a heavy pan over high heat. Add the spice paste and fry until fragrant, about 2 minutes.
• Toss in the chicken AND the marinade, and stir until the chicken begins to brown. Keep cooking and stirring for 3 minutes, then pour in the water.
• Bring to a boil and add the potatoes, vinegar, and palm sugar. Reduce the heat, cover, and simmer for 15 minute, or until the potatoes are tender.
• Add the zucchini and cook for 2 more minutes, then stir in the cabbage and ground mustard. Once the cabbage has wilted a bit, the curry is done.

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.