DEVIL'S CURRY
Devil's Curry is a Malaysian dish of chicken curry with vinegar. It's a special-occasion dish made popular by the Portuguese Eurasian in Malaysia.
Provided by Rasa Malaysia
Categories Main Course
Time 1h45m
Number Of Ingredients 17
Steps:
- In a blender, transfer all the ingredients for the Spice Paste and puree until smooth. Set aside.
- In a Dutch oven or a heavy pot, heat up the oil on medium heat When the oil is heated, add the mustard seeds and cook until you can hear the popping sound from the mustard seeds.
- Add the Spice Paste into the oil and fry until aromatic, about 10 minutes or until the oil separates and floats to the top.
- Add the chicken, stir to coat with the spice paste. Let cook for about 8-10 minutes, add in the potatoes. Stir to combine well.
- Pour in the water. The water should barely cover the meat and potatoes. Add the salt and sugar to taste. Stir well and bring it to a boil. Turn the heat to simmer, cover with a lid and simmer for about 20-30 minutes or until the potatoes are soft.
- Adjust the seasoning with salt and sugar. Add the white vinegar or tamarind juice (refer to Notes). Stir to mix well.
- Turn off the heat and serve the Devil's Curry with cilantro as the garnishing, if using. Serve hot with steamed rice.
Nutrition Facts : Calories 336 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 122 milligrams cholesterol, Fat 53 grams fat, Fiber 5 grams fiber, Protein 35 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 138 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 44 grams unsaturated fat
DEVIL'S CURRY RECIPE BY TASTY
Here's what you need: chicken thighs, pork belly, large potatoes, cabbage, chili powder, white vinegar, 5 spice powder, salt, sugar, water, dried chillies, large red onions, garlic, candlenuts, lemongrass, blue ginger, mustard seed, oil
Provided by Ashton Pereira
Categories Dinner
Yield 6 servings
Number Of Ingredients 18
Steps:
- Blend the dried chilli, red onions, garlic, candlenuts, lemongrass, blue ginger, and mustard seeds with some oil to form a paste. Then, in a separate bowl, dry rub the pork with 5-spice powder and salt.
- In a large frying pan on high heat, add 1 tbsp of oil. Once heated, sear the pork and cook halfway, then remove, learning the grease in the pan. Then, reduce heat to medium and toss in 2 tbsp whole mustard seeds. Toast for a minute, then gently add in spice paste from step and stiry fry for 15 minutes until oil appears around the sides.
- Add chicken to the pan, coat thoroughly for a minute, then add the pre-fried pork belly and mix well. Then, add water, submerging the meat completely.
- Add chilli powder, stir, and bring mixture to a boil, simmering for 15 minutes. Then, add potatoes, stir, and simmer for an additional 30 minutes.
- Next, add 3 tsp salt, 10 tbsp white vinegar, stir and taste.
- Season as desired, simmer for an additional 5 minutes, and serve alongside rice or sliced baguette bread.
Nutrition Facts : Calories 1381 calories, Carbohydrate 131 grams, Fat 64 grams, Fiber 44 grams, Protein 85 grams, Sugar 63 grams
DEVIL'S CURRY - HOW TO MAKE AUTHENTIC CURRY DEBAL WITH CHICKEN
Devil's curry is the name given to traditional dishes from Malacca's Portuguese community. It is another name given to the Debal curry, which is usually served during Christmas. The curry is supposed to be very spicy (which I toned down the heat in my recipe), and the color looks fiercely hot and spicy, which is why it is fondly called Devil's curry.
Provided by KP Kwan
Categories Main
Time 1h
Number Of Ingredients 22
Steps:
- Peel and cut the onions into large chunks.
- Cut the dried chilies into sections and remove the seeds. Soak in hot water for twenty minutes.
- Cut the fresh chilies into sections, remove the seeds.
- Lemongrass. Remove the fibrous outer sheath, cut off the green section, cut into short segments.
- Cut the galangal and ginger into small pieces.
- Blend the ingredients in A finely with some water.
- Deep-fried the onion rings to the oil to deep-fry for two minutes, followed by the finely julienned ginger and red chilies until lightly golden, remove and drain. (These are the ingredients in B).
- Deep-fried the chicken and potatoes in oil lightly until slightly brown, removed, and drained. (This step is optional)
- Place the crushed mustard seeds into the oil. Let it sizzle for half a minute, then add the spice paste (Ingredients A).
- Add the turmeric powder.
- Simmer the spice mixture for about twenty minutes until the oil separates from the spice paste.
- Add the chicken, potatoes, and water.
- Simmer for 20 minutes or until the chicken is cooked.
- Season with salt, curry powder, white vinegar, dark soy sauce, and sugar.
- Return the fried onion, ginger, and chilies to the curry. Give it a few stirs and dish out.
Nutrition Facts : Calories 599 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 41 grams fat, Fiber 4 grams fiber, Protein 29 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 522 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 32 grams unsaturated fat
DEVIL'S CURRY
This curry is devilishly hot, with a slight sweet and sour flavor. This dish also tastes best when made the day before. It's a great curry if served immediately, but the flavor really deepens after 24 hours in the fridge. Prep time includes marinating time and time spent soaking the dried chili peppers.
Provided by rpgaymer
Categories Curries
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a large bowl, mix together the chicken, soy sauce, rice vinegar, and sugar. Leave to marinate for at least 30 minutes.
- In a food processor, combine the dried chili peppers, habaneros, shallots, garlic, ginger, macadamia nuts, & turmeric. Pulse until you have a spice paste.
- Heat the oil in a heavy pan over high heat. Add the spice paste and fry until fragrant, about 2 minutes.
- Toss in the chicken AND the marinade, and stir until the chicken begins to brown. Keep cooking and stirring for 3 minutes, then pour in the water.
- Bring to a boil and add the potatoes, vinegar, and palm sugar. Reduce the heat, cover, and simmer for 15 minute, or until the potatoes are tender.
- Add the zucchini and cook for 2 more minutes, then stir in the cabbage and ground mustard. Once the cabbage has wilted a bit, the curry is done.
DEVIL CURRY
Make and share this Devil Curry recipe from Food.com.
Provided by Coasty
Categories Curries
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 26
Steps:
- Heat oil in a deep saucepan and fry mustard seeds until they begin to pop. Add in ground ingredients (A) and continue to fry for 4-5 minutes until fragrant and oil rises.
- Add red and green chillies, pork ribs and chicken. Stir-fry for 2-3 minutes. Add seasoning (B) to mix. Cover and bring to the boil then reduce the heat and simmer for 25-30 minutes.
- Add potatoes, carrots and tomatoes and continue to simmer for 20 minutes or until meat is tender.
- Cover and allow the curry to mature for at least 4-5 hours before serving. The curry will definitely taste better if it is properly matured.
Nutrition Facts : Calories 648.5, Fat 39.1, SaturatedFat 9.6, Cholesterol 105.7, Sodium 676.6, Carbohydrate 44.6, Fiber 5.6, Sugar 21.4, Protein 33.3
More about "devils curry recipe by tasty"
DEVIL CURRY - A TASTE OF EURASIAN DELIGHTS - FOODELICACY
From foodelicacy.com
4.6/5 (11)Total Time 1 hr 30 minsCuisine EurasianCalories 443 per serving
- In a food processor or blender, process the spice paste ingredients to a fine paste. Add a little oil to grease the blades, if necessary.
- Put 4 tbsp of the blended spice paste and the dark soy sauce in a large bowl, and stir to mix well. Add the chicken pieces and stir enough times to coat well with the mixture.
- In a wok or skillet, heat up 1/4 cup oil over high heat. When very hot, add the marinated chicken and stir-fry until the meat changes colour all over, about 3 to 4 minutes. Remove the chicken pieces and set aside.
- Add the remaining 1/4 cup oil and reduce the heat. Add the mustard seeds and fry until you hear the seeds popping.
DEVIL’S CURRY | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
5/5 (2)
DEVIL’S CURRY RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
NATIONAL DAY EURASIAN RECIPES: DEVIL'S CURRY
From mummyfique.com
DEVIL CURRY RECIPE (CURRY DEBAL) – A SPICY EURASIAN …
From linsfood.com
DEVIL’S CURRY CHICKEN | ASIAN INSPIRATIONS - ASIAN RECIPES
From asianinspirations.com.au
DEVIL CURRY | BUY LATASHA'S KITCHEN PRODUCTS NOW
From latashaskitchen.com
DELICIOUS INDIAN CURRY RECIPES - TASTY
From tasty.co
MALAYSIAN DEVIL CHICKEN CURRY RECIPE. - NARCISSISM IS …
From kimberlylow.com
DEVIL'S CURRY - COMO DEMPSEY
From comodempsey.sg
DEVIL'S CURRY (MALACCA, MALAYSIA) | CUKZY
From cukzy.com
DEVIL CURRY - INDIAN RECIPES
From fooddiez.com
DEVILS-CURRY-RECIPE-1 - TASTE OF ASIAN FOOD
From tasteasianfood.com
RECIPE: HOW TO COOK DEVIL’S CURRY IN 6 EASY STEPS
From herworld.com
DEVIL CURRY SO TASTY - DEVONHBLACK.BLOGSPOT.COM
From devonhblack.blogspot.com
TASTE THIS: DEVIL’S CURRY - JUST ABOUT TRAVEL
From justabouttravel.net
TAKE A FOOD ADVENTURE WITH THIS DEVIL'S CURRY DISH FOR TONIGHT'S …
From buzzfeed.com
DEVILISHLY GOOD DEVIL CURRY RECIPE - BUTTERKICAP
From butterkicap.com
DEVIL CURRY — HUNGER RECIPES
From hungerrecipes.com
KARI DEBAL (DEVIL CURRY) - ROTI N RICE
From rotinrice.com
DEVIL CURRY RECIPE (DEBAL CURRY) - BIG AND SMALL LENA
From bigandsmalllena.com
DEVIL CURRY TASTY RECIPES
From homemaderecipeszero.blogspot.com
DEVIL'S CURRY | EASY DELICIOUS RECIPES: RASA MALAYSIA
From mastercook.com
DEVIL’S CURRY CHICKEN — TOP HOME COOKING
From tophomecooking.com
COOK A POT OF CURRY - CURRY DEBAL (EURASIAN DEVIL'S CURRY)
From celestialdelish.blogspot.com
REVIEWS - DEVIL'S CURRY
From asianfoodnetwork.com
DEVIL'S FOOD MEAT RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
DEVIL CURRY: A HERITAGE RECIPE WITH A KICK! - BUTTERKICAP
From butterkicap.com
DEVIL CURRY | RECIPES WIKI | FANDOM
From recipes.fandom.com
CURRY DEVIL (AKA KARI DEBAL, A EURASIAN CHRISTMAS RECIPE)
From singaporeanmalaysianrecipes.com
DEVIL'S CURRY (SPICY SOUTHEAST ASIAN–STYLE CURRY) - YOUTUBE
From youtube.com
DEVIL'S CURRY — DAVEMAKESFOOD
From davemakesfood.com
TASTY - DEVIL'S CURRY FULL RECIPE: HTTP://BZFD.IT/1V0SUDA
PORTUGUESE EURASIAN DEVIL'S CURRY
From devilcurry.com
DEVIL CURRY | FIERY FOODS & BARBECUE CENTRAL
From fieryfoodscentral.com
RECIPE: KURT’S DEVIL CURRY – OUR GRANDFATHER STORY
From ourgrandfatherstory.com
HOW TO MAKE EURASIAN STYLE DEVIL'S CURRY - YOUTUBE
From youtube.com
DEVIL’S CURRY (SPICY SOUTHEAST ASIAN–STYLE CURRY)
From irecipe.club
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love