Malacca has been a strategic spice trading post for centuries, and its rich cultural heritage is reflected in the cuisine. The cooking is mainly locally influenced, but Portuguese settlers of the 16th Century introduced two very important ingredients - chillies and vinegar - which both appear here in this aptly named fiery curry.

We're serving it with crispy prawn fritters known as cucur udang (commonly sold by Malay street vendors) and a deliciously sweet, salty and sticky sauce called sambal kecap. The curry spread is complete with the addition of a delicately spiced coconut and turmeric rice and refreshing cucumber kerabu salad.

Four Sisters Blend: fennel, cumin, fenugreek, brown MUSTARD

Paste Spices: chilli, turmeric, coriander, cumin

Chicken Marinade: star anise, Sichuan pepper, fennel, cassia, cloves, turmeric, cumin, coriander, garlic, ginger, shallot

Whole Chillies: long chilli

Rice Spices: turmeric, nutmeg, cloves, star anise, cassia

Fritter Spices: chives, mild chilli flakes, lemongrass, kaffir lime leaf, turmeric

Kecap Spices: mild chilli flakes, garlic, galangal, ginger      

*Allergens listed in capitals

• 500g diced chicken (thighs are best)
• 150g shelled prawns (raw ones are best)
• 400g shallots or 2 large red onions
• 3 cloves of garlic
• Fresh ginger - roughly chopped to make 1 tbsp
• 250g new potatoes
• 300g beansprouts
• ½ cucumber
• 1 pepper (any colour)
• 25g bunch of coriander
• 1 lime
• 1 egg (any size)
• 80ml soy sauce (any type)
• 1 tbsp fish sauce (or just use an extra 1 tbsp soy sauce)
• 2 tbsp vinegar (rice or white wine vinegar is best)
• 45g sugar
• 200ml full fat coconut milk
• 300g jasmine or standard long grain rice (not easy cook)
• 90g plain flour
• Oil for frying (sunflower or vegetable oil is best)