Devil Curry
I’Devil Curry
A Eurasian and Peranakan home favourite. This versatile dish is excellent with some leftover roast pork or sausages or meatballs.
½ teaspoon mustard seeds1 teaspoon Japanese Rice Vinegar1 tablespoon sugar1 teaspoon salt1 stalk of lemongrass bruised3 tablespoon of Not Just a Sambal¼ Onion¼ teaspoon Ginger1 Potato cut into small chunks
2 Chicken Thigh meat deboned and cut into bite sized chunks6 pork meatballs or 2 pork sausages (pan fried in oil until browned)
Fry Onion in a little oil until brown and lightly caramelised, then add ginger. Fry for about 1 minute. Add mustard seeds and fry gently, add Lemongrass. Add Not Just a Sambal, chicken, potatoes and fry for 2 minutes, then add water to just cover the meat, and simmer over medium to high heat until potato is almost cooked. Add meatballs or sausage. Cook until sauce is thick and rich. Add Rice Vinegar, salt, sugar. Serve with a garnish of coriander.
A Eurasian and Peranakan home favourite. This versatile dish is excellent with some leftover roast pork or sausages or meatballs.
½ teaspoon mustard seeds1 teaspoon Japanese Rice Vinegar1 tablespoon sugar1 teaspoon salt1 stalk of lemongrass bruised3 tablespoon of Not Just a Sambal¼ Onion¼ teaspoon Ginger1 Potato cut into small chunks
2 Chicken Thigh meat deboned and cut into bite sized chunks6 pork meatballs or 2 pork sausages (pan fried in oil until browned)
Fry Onion in a little oil until brown and lightly caramelised, then add ginger. Fry for about 1 minute. Add mustard seeds and fry gently, add Lemongrass. Add Not Just a Sambal, chicken, potatoes and fry for 2 minutes, then add water to just cover the meat, and simmer over medium to high heat until potato is almost cooked. Add meatballs or sausage. Cook until sauce is thick and rich. Add Rice Vinegar, salt, sugar. Serve with a garnish of coriander.