Curry Devil

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1/2 chicken, chopped
• 200 g lamb spareribs, cut into thumb lengths
• 4 vienna sausages or 4 breakfast sausage, cut into thumb lengths
• 2 medium carrots, cut into finger length
• 2 large onions, cut into wedges
• 1/4 cabbage, cut into large pieces
• 1/4 pineapple, cut into 1/2 cm widths
• 4 ripe tomatoes, cut into wedges
• 6 fresh green chilies, spilt them halfway down the middle,but leave them whole,discarding the stalks
• 6 fresh red chilies, hot spilt them halfway down the middle,but leave them whole,discarding the stalks
• 6 potatoes, cut into chunks
• 10 dried chilies, soaked to soften,then cut
• 10 fresh chili peppers, cut into pieces
• 3 large onions, cut into pieces
• 50 g ginger
• 1 inch fresh turmeric
• 1 1/2 teaspoons mustard seeds
• 5 tablespoons canola oil
• 5 tablespoons vinegar
• 5 tablespoons tomato ketchup
• 2 teaspoons english mustard (optional)
• 2 teaspoons salt
• 2 teaspoons dark soya sauce
• 3 cups water

Recipe

• 1 -----spicemixture-----.
• 2 pound or grind all the ingredients together, except the oil till you get a fine paste.
• 3 set aside.
• 4 heat the oil for the spice mixture in a frying pan and stir-fry the pounded ingredients for 5 minutes or till it is fragrant and oil exudes.
• 5 add onion wedges and stir-fry for another 2 minutes.
• 6 add chicken and spare ribs and stir-fry for 2 miutes.
• 7 add seasoning and bring to boil.
• 8 turn heat down and leave mixture to simmer, covered for 30 minutes.
• 9 add sausages, carrot, chillies and potatoes; stir well and simmer for 15 minutes.
• 10 place rest of vegetables on top and leave mixture to simmer, covered for 15 minutes.
• 11 remove cover, stir in the vegetables and cook for another 5 minutes.
• 12 dish out into a nice serving bowl.
• 13 note: curry devil always taste better after at least a few hours.
• 14 it allows the flavours to soak in.
• 15 it is even better the next day.
• 16 to cool the curry, leave it uncovered till required, then re-heat.