Devils Pork Curry Food

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 PORK CURRY

Steps:

• Combine pork, vinegar and soy sauce in a bowl, mix well and all to stand for 20 minutes.
• Drain, reserving liquid.
• Heat the oil in a large pan, stir in onions, garlic, curry leaves, sugar, cinnamon,fenugreek seeds, chillies, turmeric and lemon grass.
• Stir over medium heat for 5 minutes or until onions are soft.
• Add pork to onion mixture , stir over high heat until pork is browned.
• Transfer mix to medium saucepan, stir in combined tamarind concentrate, fish sauce, stock, reserved liquid and nuts.
• Stir over high heat until mixture boils, reduce heat and simmer, covered for 15 minutes.
• Remove lid and simmer for a further 30 minutes or until almost all the liquid has evaporated.

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.