Fruit is without doubt a love it or hate it choice when it comes to curry. From the region in the north-west of India this recipe includes apple, nuts and is topped with caramelised bananas but you can also add mangoes, lychees or raisins. It creates a mild, tangy and naturally fruity curry. Love it or hate it?

What you need…
• 4 Tablespoons oil
• 1.5 onion puréed (or very finely chopped)
• 2 teaspoon garlic paste
• 2 teaspoon ginger paste
• 2 tomatoes, chopped
• 1 Tablespoon tomato ketchup
• 1.5 Tablespoon curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 800g chicken, cut into bite-sized pieces
• 0.5 green apple, peeled and cut into smallish chunks (optional)
• 150ml cream
• 4 Tablespoons yoghurt
• 1 teaspoon garam masala
• Salt to taste
• 2 bananas, sliced (you need about 6-8 pieces per person)
• Brown sugar as required
• 2 teaspoons crushed almonds

The history of the Devil’s Curry bears stark similarity to that of the Indian Vindaloo. Portuguese explorers, much like in Goa, landed in the coastal state of Malacca in Malaysia during the late 15th century. A transgression by early explorers towards the rulers of Malacca resulted in their incarceration, which in turn led to a full-scale invasion by the Portuguese during the early 16th century. During the 30 years of occupation that followed, Portuguese sailors were encouraged by their king to take up wives and start families. The history books have established this period as the origin of the creole ethnic people of Portuguese and Malaccan descent known as the Kristang people. It is the European-Asian fusion cuisine of the Kristang people that, like in Goa, brought together local spicing and Portuguese chillies. The Devil’s Curry truly is Malaysia’s answer to the Vindaloo and is courtesy @thecurriedlondoner.

What you need…
• 800g chicken, cut into bite-sized chunks
• 1 Tablespoon Ghee
• 1 teaspoon vegetable oil
• 1 Tablespoon mustard seeds
• 200ml (approx) chicken stock or water
• 2 Tablespoons white wine vinegar
• Salt to taste
• 1 teaspoon brown sugar
• Few coriander leaves or crushed dried chillies (to garnish)

Spice Mix
• 25 long dry chillies, deseeded and soaked in warm water for 20-30 minutes
• 3 onions, chopped
• 1 Tablespoons garlic paste
• 2 Tablespoons ginger paste
• 3 stalks of lemongrass (only the soft white sections)
• 1 teaspoon turmeric powder
• 2 teaspoons vegetable oil
• 2 teaspoons water
• 1 Tablespoon tamarind concentrate/paste
• 1 Tablespoon chilli power (optional)