Devil Curry - cooking recipe

Ingredients

200 g pork ribs, chopped into 3cm lengths
600 g chicken, chopped into bite-sized pieces
200 g potatoes, cut into chunks
1 carrot, cut into wedges
2 tomatoes, cut into wedges
3 green chilies, halved and seeds removed
2 red chilies
6 tablespoons oil
1 1/2 teaspoons mustard seeds
Ground spice ingredients (A)
10 red chilies, chopped into pieces
10 dried red chilies, soaked to soften
10 shallots
1 onion, chopped
3 garlic cloves
2 tablespoons gingerroot
2 tablespoons turmeric, root
5 candle nuts
2 teaspoons shrimp paste
Seasoning (B)
1 tablespoon light soya sauce
1 teaspoon salt
2 tablespoons vinegar
4 tablespoons tomato ketchup
3 tablespoons sugar
1 tablespoon coleman's mustard powder
1 teaspoon thick soya sauce
1 cup water

Preparation

Heat oil in a deep saucepan and fry mustard seeds until they begin to pop. Add in ground ingredients (A) and continue to fry for 4-5 minutes until fragrant and oil rises.
Add red and green chillies, pork ribs and chicken. Stir-fry for 2-3 minutes. Add seasoning (B) to mix. Cover and bring to the boil then reduce the heat and simmer for 25-30 minutes.
Add potatoes, carrots and tomatoes and continue to simmer for 20 minutes or until meat is tender.
Cover and allow the curry to mature for at least 4-5 hours before serving. The curry will definitely taste better if it is properly matured.