Devil Curry Recipe by Ivan Brehm

Name: Devil Curry Recipe by Ivan Brehm
Total time: 80 min
Ingredients: Shallots: 325g small shallots peeled; Red chillies: 100g long red chilis (mild); Cashew nuts: 40g; Ginger: 20g peeled ginger; Galangal: 20g peeled galanga; Red chillies: 10-15g dried. smooth-skinned red chilies. cut to chunks and rehydrated in a small amount of warm water; Garlic cloves: 4 cloves. peeled; Lemongrass: 25g lemongrass stalks. washed. dried. bashed and chunked; Brown sugar: Large pinch; Turmeric: ½ tsp turmeric powder or 15gr of fresh peeled turmeric; Mustard seeds: 1 tpbs; Grapeseed oil: 220g good quality grapeseed oil (or any other neutral cooking oil); Ginger: 30g. sliced thinly; Red onion: 1 large red onion. diced; Red chillies: 1 fresh red chili. roughly diced; Green chili pepper: 1 fresh green chili. roughly diced; Chicken stock: 400g. chicken stock (have a little extra just in case); Mustard powder: ½ tsp Colemans mustard powder; Turkey: 700g leftover Christmas roast. keep it chunky (turkey. pork belly. roast chicken); Sausages: 200g cooked sausage of your preference; Potatoes: 2 large size red skin potato. cut into large cubes; Quail eggs: 6-7 cooked quail eggs; Dark soy sauce: 1 tbsp; White wine vinegar: 30-40g white wine or sherry vinegar; Salt: Salt to taste; Chili flakes: 1 tbsp Korean chili flakes; Coriander: Chopped coriander; Shallots: Julienne shallots

www.finedininglovers.co.uk

Chef and culinary researcher Ivan Brehm, of one-Michelin-starred Nouri, in Singapore shares his recipe for a leftover Christmas dish: curry debal (devil curry, in English).

View full recipe on www.finedininglovers.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.finedininglovers.co.uk.

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Ingredients

Shallots: 325g small shallots peeled
Red chillies: 100g long red chilis (mild)
Cashew nuts: 40g
Ginger: 20g peeled ginger
Galangal: 20g peeled galanga
Red chillies: 10-15g dried. smooth-skinned red chilies. cut to chunks and rehydrated in a small amount of warm water
Garlic cloves: 4 cloves. peeled
Lemongrass: 25g lemongrass stalks. washed. dried. bashed and chunked
Brown sugar: Large pinch
Turmeric: ½ tsp turmeric powder or 15gr of fresh peeled turmeric
Mustard seeds: 1 tpbs
Grapeseed oil: 220g good quality grapeseed oil (or any other neutral cooking oil)
Ginger: 30g. sliced thinly
Red onion: 1 large red onion. diced
Red chillies: 1 fresh red chili. roughly diced
Green chili pepper: 1 fresh green chili. roughly diced
Chicken stock: 400g. chicken stock (have a little extra just in case)
Mustard powder: ½ tsp Colemans mustard powder
Turkey: 700g leftover Christmas roast. keep it chunky (turkey. pork belly. roast chicken)
Sausages: 200g cooked sausage of your preference
Potatoes: 2 large size red skin potato. cut into large cubes
Quail eggs: 6-7 cooked quail eggs
Dark soy sauce: 1 tbsp
White wine vinegar: 30-40g white wine or sherry vinegar
Salt: Salt to taste
Chili flakes: 1 tbsp Korean chili flakes
Coriander: Chopped coriander
Shallots: Julienne shallots