Devil’s Curry:

400g Malay Curry Paste

800g tinned chopped tomatoes

800g diced pork shoulder

400g sliced smoked pork sausages
200g diced white onion

500g diced white potato

1-2 sliced red chillies

*2 teaspoons English mustard powder

15g chopped coriander to garnish 

*omit if desired

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Butter Cumin Rice:

2 tablespoons unsalted butter

3 teaspoons whole cumin

1 teaspoon salt

550g uncooked white basmati rice (to make approx 1.65kg cooked rice)

15g chopped coriander

Devil’s Curry:

1. Boil/roast potatoes until cooked but firm; set aside.

2. Stir fry onions until lightly golden and soft. Add chilli, smoked sausages and pork; stir fry for 8-10mins.

3. Add Malay Curry Paste and mustard powder; stir fry until fragrant. Add chopped tomatoes; mix well. Bring to a simmer and cook for 20-30mins.

4. Add cooked potatoes; mix well.

5. Garnish and serve with Butter Cumin Basmati Rice.
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Butter Cumin Rice:

1. Cook rice as per packet instructions with salt; set aside to cool.

2. In a pan, heat butter to medium-high heat. Add whole cumin seeds and stir fry for 1-2mins until lightly golden and fragrant. Add mixture and chopped coriander into rice and gently fold until rice is evenly coated.

3. Plate up rice with Devil’s Curry on the side; serve.