Devil’s Curry (Curry Debal)

Devil’s Curry Spice Paste Ingredients

2 large onions20 dried red chillies5 fresh red chilies5 candlenuts (or cashew)5 cloves garlic3 lemongrass (white parts only)2 inch galangal (or equal parts ginger 1 tsp lemon juice)2 inch ginger2 tbsp curry powder1/2 tsp turmeric powder1/4 cup water

Gravy

2 tbsp oil1 tbsp mustard seeds (coarsely ground)1 kg protein of choice (cut into pieces of desired size)2 cups potatoes or mix with carrots (cut into 2 inch pieces)1 cup water2 tsp salt (to taste)1 tsp brown sugar1/4 tsp ground black pepper2 tbsp white vinegar (or tamarind juice)1 tbsp dark soy sauce

Steps

Blend all the ingredients for the spice paste in a blender or food processor, until fine & set aside.In a large pot, heat oil on medium high, when hot, add mustard seeds & fry until they start popping (abt 1 min)Add spice paste & fry until aromatic (abt 10 mins or until oil separates & floats to the top)Add chicken, stir to coat & cook for 10 mins.Add potatoes, water, salt, sugar & pepper.Stir well, bring to a boil & lower heat to maintain a simmer.Cover with a lid & cook for 20 mins or until potatoes are soft.Add vinegar & soy sauce, stir then taste to adjust seasoning.Ladle curry into serving bowls, garnish with more fresh chillies or fried onions & serve immediately with rice or bread.