Devil Curry

2 teaspoons mustard seeds

Spice Paste
15 shallots
10 dried chillies, washed, soaked and snipped
3 fresh red chillies
1 clove garlic
3 candlenuts
2 stalks lemongrass (use 7cm of root end), sliced
3cm galangal
3cm turmeric
¼ teaspoon dried shrimp paste (belacan)
100ml cooking oil
800g chicken pieces (from 3 whole legs)
300g roast pork, cut into large cubes (optional)
1-2 tablespoons white vinegar
1 teaspoon dark soy sauce
1 teaspoon sugar
salt to taste
400-500ml water

Method
1. Over low heat, pan roast the mustard seed in a dry pan or wok for 1 minute, remove from pan. Cool and grind finely in an electric spice mill or dry blender and set aside.

2. Pound or blend the spice paste ingredients together.

3. Heat the oil and fry the blended msutard seeds over low heat until they start to pop. Add the spice paste and continue to fry, stirring continuously to prevent burning, until the spices are aromatic.

4. Add the meat, vinegar, soy sauce, sugar, salt and water. Simmer over low heat until meat is tender, adding more water if the chicken starts to stick to the wok. There should only be enough thick gravy to coat the chicken.

5. Adjust seasoning to taste and remove from heat. Serve with rice or bread.

Note : The taste improves if kept overnight; heat before serving.