ANGLO-INDIAN PORK DEVIL CURRY

 

PORK DEVIL FRY 

The Devil Curry as its name suggests, is a rich and fiery hot dish, that could be prepared with Beef, Mutton, lamb, Chicken, Pork or Eggs and lots of chilies. In the earlier days, when hunting was allowed and game was plenty, Wild Boar, Venison and Rabbit were also made into the Devil Curry. The Devil Curry actually originated during the Colonial British Era, where the leftover Turkey and Chicken Roasts were converted into Devil Curries or Fries by giving them a makeover the next day with the addition of a few spices. In other words, the leftovers were ‘devilled’ with a lot of chillies, mustard, Worcestershire sauce and vinegar. 

In the olden days, this dish was commonly prepared the day after Christmas ie on Boxing Day, with all the leftover meats from the Christmas Dinner and contained a variety of leftover meats and vegetables. Every family had their own way or recipe for making a Devil Curry depending on whatever leftovers and ingredients they had in their own home. However, now since its sort of one of the dishes on the Christmas Dinner table, it could be made with fresh meat, marinated with the ingredients, then cooked into a curry or a dry dish. 

Serves 6      

Ingredients

1 kg Pork with fat, from the belly or loin, cut into medium size pieces

3 tablespoons vinegar

2 tablespoons Worcestershire sauce or Soya Sauce

3 tablespoons Tomato purée or paste 

3 tablespoons oil

3 large onions sliced

2 tablespoons chopped garlic

2 tablespoons chopped ginger

1 tablespoon sugar

1 teaspoon fenugreek seeds powdered 

1 teaspoon mustard powder or paste

2 pieces cinnamon

3 cloves

3 teaspoons chillie powder

1 teaspoon turmeric powder

Salt to taste

2 tablespoons oil

Marinate the pork with the Vinegar, Worcestershire / Soya Sauce, Tomato Sauce, sugar and salt for about 1 hour.

Heat oil in a pan and sauté the onions, chopped ginger, chopped garlic, cinnamon and cloves till light brown.

Add the marinated pork, chillie powder, turmeric powder, fenugreek powder and mustard and mix well.

Add around 2 cups of water and cook on low heat till the pork is tender and well cooked and  the gravy is thick.

Serve with bread or dinner rolls or as a side dish