Rick Stein’s Devil’s Curry from his Far Eastern Odyssey cook book is a Malaysian chicken curry with a difference. It contains dark soy sauce, rice vineagar, mustard seeds, onions, garlic, Devil’s curry paste, potatoes, tomatoes and chilli. The curry paste is made from Kashmiri chillies, paprika, ginger, onions, garlic, nuts, coriander seeds and turmeric. Hot and sour, we weren’t sure at first about this recipe, but found this to be a grower. Rick suggests serving the curry with plain rice, which we did.
We paired this with a bottle of Blind Spot Pinot Gris, Yarra Valley 2012, an Australian white from the Wine Society.
This was fresh with tropical fruits, particularly melons, pineapples and with some grapefruit on the finish. A good match with this unusual curry.
When we heated the remainder of the curry the next day, the flavours became more intense and the Brancott Marlborough Sauvignon Blanc 2012 New Zealand white from Costco we paired with it was also a good match.