Curry Devil - cooking recipe

Ingredients

1/2 chicken, chopped
200 g pork 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 white 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
SPICE MIXTURE
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
SEASONING
5 tablespoons white vinegar
5 tablespoons tomato ketchup
2 teaspoons English mustard (optional)
2 teaspoons salt
2 teaspoons dark soya sauce
3 cups water

Preparation

-----SPICEMIXTURE-----.
Pound or grind all the ingredients together, EXCEPT the oil till you get a fine paste.
Set aside.
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.
Add onion wedges and stir-fry for another 2 minutes.
Add chicken and spare ribs and stir-fry for 2 miutes.
Add seasoning and bring to boil.
Turn heat down and leave mixture to simmer, covered for 30 minutes.
add sausages, carrot, chillies and potatoes; stir well and simmer for 15 minutes.
Place rest of vegetables on top and leave mixture to simmer, covered for 15 minutes.
Remove cover, stir in the vegetables and cook for another 5 minutes.
Dish out into a nice serving bowl.
NOTE: Curry Devil always taste better after at least a few hours.
It allows the flavours to soak in.
It is even better the next day.
To cool the curry, leave it uncovered till required, then re-heat.