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Devil Curry

This is a distinctly hot curry that's normally served throughout Christmas and other special occasions through the Cristao (pronounced Cristang) community in Malacca, Malaysia. They are descendants of the Portuguese invaders who married locals at some point of their reign in Malaysia. This recipe uses candlenuts and galangal; candlenuts are difficult tropical nuts used in Southeast Asian cooking and to be had in Indian or Asian markets. Galangal is a rhizome just like ginger with a hot, ginger-peppery taste, used generally as a seasoning. It is also available in Asian markets.

Ingredients :

three tablespoons vegetable oil
2 tablespoons water, or as needed
6 purple onions, chopped
25 chile peppers, solar-dried
7 eaches 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 chook breast meat - reduce into chew-size portions
2 ¼ pounds potatoes
salt to flavor
1 tablespoon distilled white vinegar

Instructions :

Prep :	Cook : 6M	Ready in :

Notes :

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