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Niche Topics (Food and Drinks) offers a large collection of delicious food and drink recipes to help you decide what to cook, whether it’s a family dinner, lunchbox for the kids, or entertaining friends at home. Each recipe promises a completely different taste experience, and all are really easy-to-make.

 

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Easy Eurasian Recipes – Devil's Curry

 

By Justina Lee

If there's one dish that defines Eurasian cuisine, it has to be Devil's Curry. It's a deliciously rich, fiery hot curry dish that's often served during Christmas and on other special occasions. There's no one standard recipe for devil's curry and everyone seems to consider their family recipe the best ever.

I know some families use bacon bones and sausages while others prefer roast pork when making devil's curry. So, in essence, you can vary the ingredients and tailor it to suit your taste.

This is one fusion dish which is fuss free and very simple to cook; I'm pretty sure your family and guests will enjoy devil's curry with steamed rice or a loaf of crusty french baguette.

Devil's Curry Recipe

(serves 4 to 6)

Ingredients:

 

1 kilo fresh chicken, cut into bite-size pieces

1½  teaspoons dark soy sauce

2 tablespoon canola oil

30 shallots

3 cloves

10 red chilies

20 dried chilies, soaked to soften

½ kilo roast pork, cut into bite-size pieces

1 small knob ginger, peeled and cut into strips

1 cup cabbage leaves, torn

1 cup french beans, halved

2 cups water

1 small cucumber, cut into wedges

1 medium carrot, peeled and sliced

6 potatoes, peeled and cut into wedges

1 tablespoon vinegar

1 tablespoon mustard

sugar and salt, to taste

 

How to make devil’s curry

 

1. Blend chilies with shallots and cloves in a food processor; transfer to a bowl.

 

2. Marinate chicken pieces with dark soy sauce; set aside.

 

3. Heat oil in a skillet, saute ginger strips, onion and chili paste until fragrant.

 

4. Add chicken pieces and roast pork; continue frying.

 

5. Add water, carrots and potatoes. Let curry boil for 10 minutes, then lower the heat.

 

6. Add remaining vegetables and simmer until done, and the meat is tender.

 

7. Stir in vinegar and mustard powder; add sugar and salt to taste.

 

8. Add more water if necessary. Leave curry to sit for at least 2 hours before serving.

 

*Devil's Curry tastes even better if you were to cook it a night before. You can adjust the spiciness by increasing or reducing the amount of chilies used.

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devil's curry recipe