Latest Dish Menu Devil Curry

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Devil Curry

This is a pretty warm curry that's commonly served during Christmas and other special activities by using the Cristao (stated Cristang) network in Malacca, Malaysia. They are descendants of the Portuguese invaders who married locals at some point of their reign in Malaysia. This recipe makes use of candlenuts and galangal; candlenuts are tough tropical nuts used in Southeast Asian cooking and to be had in Indian or Asian markets. Galangal is a rhizome similar to ginger with a warm, ginger-peppery flavor, used in the main as a seasoning. It is also to be had in Asian markets.

Ingredients :

three tablespoons vegetable oil
2 tablespoons water, or as needed
6 purple onions, chopped
25 chile peppers, sun-dried
7 candlenuts
1 shrimp paste
1 teaspoon ground turmeric
1 teaspoon floor ginger
1 teaspoon floor allspice
3 lemon grass
1 tablespoon mustard seed
2 cups water
2 ¼ pounds skinless, boneless bird breast meat - reduce into bite-size pieces
2 ¼ kilos potatoes
salt to flavor
1 tablespoon distilled white vinegar

Instructions :

Prep :	Cook : 6M	Ready in :

Notes :

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