DEVIL CURRY (CURRY DEBAL), A SPICY EURASIAN CURRY
Devil Curry, or Curry Devil, is also known as Curry Debal. It is an iconic Eurasian spicy curry from Singapore and Malaysia, traditionally made on Boxing Day with leftover Christmas meat.
Provided by Azlin Bloor
Categories Main Course with Rice
Time 55m
Number Of Ingredients 19
Steps:
- Coat the chicken with the soy sauce and 2 tablespoons of the vinegar and set aside while you get everything else ready.
- Using a pair of scissors, cut up the dried chillies (to be ground) and soak them for 15 minutes.
- Cut up the sausages to about 5cm (2") pieces.
- Quarter all the onions in the recipe, including the ones to be ground. Keep the 2 lots of onions separately.
- Cut up the fresh chillies into 3 pieces for easier grinding.
- Halve the garlic and ginger.
- Drain the soaking chillies, give them a quick rinse and place in the chopper, along with the fresh chillies. Grind for 10 seconds. crape down the sides, add 1/4 onion and grind for another 10 seconds. The onion will add moisture and make sure it's not too dry.
- Add the garlic and ginger to the chopper, plus another 1/4 onion. Grind for another 30 seconds, scraping down halfway.
- Add the onions and turmeric and grind for 60 seconds to get a fairly smooth paste, scraping down the sides once or twice in that time. Doing the paste ingredients in this order gives the more fibrous ingredients a longer time to be chopped up.
- Heat the oil in a large saucepan and sauté ground ingredients for about 2 minutes on medium heat.
- Add the chicken and coat well.
- Add the pepper, worcestershire sauce, tomato puree, mustard, salt, sugar and water and let everything come to boil.
- Turn the heat down to low, and simmer, half covered with a lid, for 30-45 minutes until the chicken is cooked, depending on size and what portions you're using. Chicken legs will need 45 minutes.
- Add the quartered onion and sausages and cook for about 10 minutes. Add a little more water if you prefer a wetter curry, and especially if you are using potatoes.
- Check the seasoning, add more salt if necessary.
- Turn the heat off and gently stir in the 3rd tablespoon of vinegar.
Nutrition Facts : Calories 548.4 kcal, Carbohydrate 32.94 g, Protein 32.15 g, Fat 33.01 g, SaturatedFat 7.91 g, Sodium 1064.95 mg, Fiber 5.16 g, Sugar 16.91 g, ServingSize 1 serving
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
CURRY DEVIL (AKA KARI DEBAL, A EURASIAN CHRISTMAS RECIPE)
Easy to follow Curry Devil recipe, a Eurasian Christmas tradition, it's also known as Kari Debal or Devil Curry.
Provided by Azlin Bloor
Categories Main Course with Rice
Time 1h20m
Number Of Ingredients 19
Steps:
- Coat the chicken with the soy sauce and 2 tablespoons of the vinegar and set aside while you get everything else ready.
- Put the kettle on and using a pair of scissors, cut up the dried chillies (to be ground) straight into a bowl.
- Pour the boiling water and cover. Soak for 15 minutes.
- Quarter all the onions in the recipe, including the ones to be ground.Place the medium quartered onions into a chopper.Set aside the quarters from the large for right at the end.
- Cut up the fresh chillies into 3 pieces for easier grinding and add to the chopper
- Peel the garlic and ginger. Halve the ginger and place in the chopper.
- When the dried chillies have had 15 minutes of soaking, drain them and place in the chopper. Grind everything to a fairly fine paste, scrapping down the sides of the chopper once or twice. Don't worry too much if you have a few non fine chilli pieces.
- Heat the oil in a large saucepan and sauté ground ingredients for 2 minutes on medium heat.
- Add the chicken and coat well.
- Add the pepper, tomato paste, mustard, salt, sugar and water and let everything come to boil.
- Turn the heat down to low, and simmer, covered, for 30-45 minutes until the chicken is cooked, depending on size and what portions you're using. Chicken legs will need 45 minutes.
- Add the sausages, quartered onions and whole green chillies and cook for about 10 minutes. Add a little more water if you prefer a wetter curry, and especially if you are using potatoes.
- Check the seasoning, add more salt if necessary.
- Gently stir in the 3rd tablespoon of vinegar and turn off the heat. Let the curry rest for 5 minutes before serving.
Nutrition Facts : Calories 403 kcal, Carbohydrate 11 g, Protein 26 g, Fat 28 g, SaturatedFat 9 g, Sodium 956 mg, Fiber 2 g, Sugar 6 g, TransFat 1 g, Cholesterol 105 mg, UnsaturatedFat 17 g, ServingSize 1 serving
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
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.
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- 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.
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