Portuguese devil curry

Ingredients:
6-8 tablespoons cooking oil

Spice paste:
20 stalks dried chillies, soaked and cut into 3cm lengths 15 shallots peeled 2 cloves garlic, peeled 3 candlenuts 3 stalks lemon grass 20g galangal 2cm turmeric, skinned 1 teaspoon mustard seeds, ground coarsely 350g chicken, chopped into bite size 350g roast pork, cut into 2cm (may be replaced with chicken) 500ml water 1½ tablespoons vinegar 2 tablespoons sugar or to taste Salt to taste

Method:
1. Using an electric blender, finely grind spice paste ingredients.

2. In a wok, sauté spice paste until fragrant, stirring continuously to prevent burning.

3. Add mustard seeds and sauté for another 15 seconds before adding the chicken pieces and roast pork. Cook for another 2 minutes. Add water and vinegar.

4. Simmer over low to medium heat or until chicken is tender, adjusting seasonings to taste.

5. Keep it in the refrigerator and overnight. Reheat before serving. Add a little water if gravy becomes too thick.