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Devil Curry |
This is a extraordinarily hot curry that is generally served for the duration of Christmas and other unique events with the aid of the Cristao (stated Cristang) network in Malacca, Malaysia. They are descendants of the Portuguese invaders who married locals for the duration of their reign in Malaysia. This recipe uses candlenuts and galangal; candlenuts are tough tropical nuts utilized in Southeast Asian cooking and to be had in Indian or Asian markets. Galangal is a rhizome much like ginger with a hot, ginger-peppery flavor, used by and large as a seasoning. It is also available in Asian markets.
Ingredients :
- 3 tablespoons vegetable oil
- 2 tablespoons water, or as wished
- 6 pink onions, chopped
- 25 chile peppers, sun-dried
- 7 candlenuts
- 1 shrimp paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon floor allspice
- three lemon grass
- 1 tablespoon mustard seed
- 2 cups water
- 2 ¼ pounds skinless, boneless fowl breast meat - cut into bite-size pieces
- 2 ¼ kilos potatoes
- salt to flavor
- 1 tablespoon distilled white vinegar
Instructions :
Prep : | Cook : 6M | Ready in : |
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Notes :
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