Devil's Curry recipe
Hedy Khoo | The New Paper | Tue Dec 28 2010
Singapore, December 26, 2010
A GOOD curry, like an exciting tumultous love affair, is unforgettable but not for the faint-hearted.
There is no fixed formula for success, but aim for a defining kick of spiciness.
Try this devil’s curry-inspired version, with a sour tang from liberal splashes of vinegar – much more palatable than acidic jealousy over a hot lover.
But be prepared to go through culinary hell just from pounding and frying the paste. Take it as a great way to work your biceps and give vent if you didn’t get the gift you wanted yesterday.
Up the quotient of chillies and put on your most angelic smile. You may just be able to make your partner cry from the heat, if not out of guilt.
INGREDIENTS
CURRY
3 pork bones, browned
½ chicken, chopped
1/4 roast duck, chopped
200g roast pork
200g sausages, pan-fried
3 potatoes, chopped, fried
3 green chillies, 3 red chillies, 6 chilli padi
1 tsp black mustard seeds, toasted until they pop
3 onions, quartered
4 shallots, sliced
20g old ginger, julienned
200ml canola oil for rempah
3 tbsp canola oil for browning chicken
4 tbsp canola oil for curry
2 tbsp dark soya sauce, 1 tbsp white rice vinegar, 1 tbsp Worcestershire sauce for marinating chicken
SEASONING FOR CURRY2-3 tbsp Worcestershire sauce
100-150ml vinegar
1 tbsp light soya sauce
1-2 tbsp Coleman’s Mustard Powder
1.5-1.7 litres water
REMPAH (grind into fine paste)8 fresh red chillies
30 dried chillies (soak for half an hour in hot water, then toast lightly or fry without oil to bring out the flavour.)
6 chilli padi
1 rice bowl of shallots, peeled
10 cloves of garlic, peeled
50g galangal, peeled 50g
old ginger, peeled
30g fresh turmeric, peeled (wear gloves when peeling or your fingers will get stained a bright orange.)
1 tbsp belacan
10-12 candlenuts
3 tsp salt 2 tsp sugar
3 kaffir lime leaves
3-4 tbsp grapeseed or canola oil (to be added during the blending process)
METHOD
Marinate chicken.
Heat 200ml oil. Fry rempah over medium to low heat until browned and the oil separates and starts to seep to the surface.
Fry for at least 20 minutes. For best results, fry for 40 minutes. Stir constantly to stop the paste from sticking and burning. Once done, set aside.
Heat 3 tbsp of oil and brown the chicken, then set aside.
Reserve the remaining liquid from the marinade to add later.
Heat 4 tbsp of oil. Saute the julienned ginger, the shallots and white onion.
Add the chicken, mustard seeds and rempah. Fry for five minutes, turning constantly.
Add the sausages and fresh chillies.
Add 1.5 litres of water, depending on how thick you want the curry sauce to be.
Bring to a boil and cover for 15 minutes, then add the roast duck and roast pork.
Add a little more water if needed. Cook for 15 minutes more, then add the seasoning.