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Extra Spicy Curry Ketage Style
A bowl of extra spicy curry
Extra Spicy Curry
Let me start off by stating that levels of spiciness differ for different people, to most of the people I know, this curry is exceptionally spicy; but there are of course a few exceptions. I have a couple of friends who have steel lined taste buds, to them this curry is the equivalent of a nice thick stew, but then of course they munch on jalapenos like the average person munches on cucumbers. To those few superhuman folk, all I can say is; you have to try my devils curry.
Now I know this recipe is for quite a large pot of curry, but this is the way I usually cook at home, all of us here are hearty eaters.
I should also probably point out, this recipe is not 100% an Asian dish, since I am currently living in Croatia, there are a few ingredients that I just couldn’t find here (curry leaves and Baba’s curry powder for example), so this curry is essentially an East meets West fusion dish.
Spices to cook curry
Some of the Spices I used in my curry
5 Spice Powder
Ingredients for Extra Spicy Curry
- 1Bulb Garlic Bulb, diced
- 1 kg Onions, cut into small cubes
- 2.5 kg Potatoes, cut into medium sized cubes
- 1.5 kg Pork, cut into medium sized cubes
- 1 Tablespoon Chili Flakes
- 2 Tablespoons Salt
- 2 Tablespoons 5 Spice Powder
- 2 Tablespoons Turmeric Powder
- 2 Tablespoons Spicy Paprika
- 2 Tablespoons Extra Spicy Chili Powder
- 2 Tablespoons Madras hot curry powder
- 3 Tablespoons Paprika Powder
- 1 Tablespoons Cumin, pound it with a pestle until fine
- 1Tablespoon Coriander, pound it with a pestle until fine
- 2 Tablespoons Black Pepper corn, crushed with a pestle until semi fine (coarse)
- 1.5 Cups cups Oil, (I used sunflower oil)
Cumin and Coriander
Heat the oil in a large pot
Once the oil is hot, add the onions and sauté until golden brown, then add in the garlic and sauté for another 3 to 5 minutes
Add in the cubed pork and sauté until the meat is thoroughly cooked
Add in all the spices and seasoning and stir constantly, this is the most important part of cooking a good curry, once the spices and seasoning have been added, it needs to be cooked until the oil separates from the whole sticky mess. This could take anywhere from 10 to 20 minutes depending on the stoves heat. It needs to be constantly stirred so that it does not stick to the pot. Once you see red oil separating from the concoction, add in the potatoes, and mix it all up for a minute.
Pour in water, the water level should be about 2 inches above the potatoes
Boil until potatoes are cooked, once the potatoes are fully cooked the curry is ready to be served.
I added hard boiled eggs to the curry after it was fully cooked, then served it with steamed white rice and a nice salad, another option is to serve it with bread or tortillas. This curry is extremely versatile.
Cooking Asian Food in Europe
Cooking Asian food in Europe is not easy; often recipes have to be tweaked, mostly because there are many ingredients that are either unavailable or just too expensive. Of course there is the option of purchasing certain ingredients online, but since snail mail takes so darned long here, I usually do not bother, instead; I make do with what I have.
If you were looking for an authentic Indian curry recipe, I am sad to say that this is probably not the recipe for you. But if you are looking for a recipe that tastes just as good (if not better than most of the ones served in restaurants), is spicy and will make everyone who tries it jealous of your cooking skills, then you have to try this fantastic East meets West, super spicy, extra delicious curry.
If you can get some spicy fresh chili, slice it up and add it in at the same time as the potatoes, it really adds that extra oomph to the curry.
Not following my own recommendation, I served the extra spicy curry with fried rice and stir fried cabbage as a side dish. Curry is a very versatile dish and can be served with a multitude of dishes, let your creativity go wild. If you are living in Croatia and have problems getting the right spices, I will be happy to direct you to where I bought the spices and curry powder.
Extra Spicy Curry Ketage Style
Curry for Lunch
© 2015 ketage