Eurasian Devils Curry Recipes

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DEVIL CURRY (CURRY DEBAL), A SPICY EURASIAN CURRY



Devil Curry (Curry Debal), a Spicy Eurasian Curry image

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

750 g chicken portions on the bone (OR 500g (1.1 lb) boneless)
2 tsp dark soy sauce
3 Tbsp white wine vinegar (or any clear vinegar)
4 sausages, halved (optional)
2 large brown onions (not red, quartered)
1 tsp crushed black pepper
1/4 tsp worcestershire sauce
1 tsp concentrated tomato paste (also called tomato purée)
2 tsp mustard (English or Dijon, doesn't matter)
1 tsp salt (to taste)
1 Tbsp sugar
375 ml water ((or less, depends on how wet you want the curry to be))
2 Tbsp vegetable oil
10 dried red chillies
3 fresh red chillies
6 garlic cloves
2.5 cm fresh ginger
2 medium white/brown onions
1 tsp turmeric powder

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 image

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

20-30 dried red chilies, seeded and soaked in water for 20-30 minutes
8 small shallots, coarsely chopped
5 cloves garlic, coarsely chopped
3 stalks lemongrass, white part only, thinly sliced
1 tablespoon minced ginger
1 tablespoon minced galangal
1/4 teaspoon ground turmeric
1/4 cup cooking oil
1-2 tablespoons water
1/4 cup cooking oil
1 tablespoon mustard seeds
3 lbs. (1.3 kg) chicken, cut into pieces
1 lb. (0.4 kg) potatoes, peeled and cut into pieces
1 cup water
Salt and sugar to taste
2 tablespoons distilled white vinegar
Cilantro, for garnishing, optional

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)



Curry Devil (aka Kari Debal, a Eurasian Christmas Recipe) image

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

750 g mixed chicken portions (some on the bone)
2 tsp dark soy sauce
3 Tbsp white wine vinegar (or any clear vinegar)
2 medium brown onions ((about 120g/4oz pre peeled weight EACH))
2 Tbsp vegetable oil
1 tsp crushed black pepper
1 tsp concentrated tomato paste ((also called tomato purée in some countries, but not passata))
2 tsp Dijon mustard
1 tsp salt (to taste)
1 Tbsp sugar
250 ml water
6 sausages of your choice
4 green chillies (left whole)
10 dried red chillies
2 fresh red chillies
5 medium garlic cloves
2.5 cm fresh ginger
1 large brown onion ((about 200g/7oz pre peeled weight))
1 tsp turmeric powder

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



Devil Curry image

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

200 g pork ribs, chopped into 3cm lengths
600 g chicken, chopped into bite-sized pieces
200 g potatoes, cut into chunks
1 carrot, cut into wedges
2 tomatoes, cut into wedges
3 green chilies, halved and seeds removed
2 red chilies
6 tablespoons oil
1 1/2 teaspoons mustard seeds
10 red chilies, chopped into pieces
10 dried red chilies, soaked to soften
10 shallots
1 onion, chopped
3 garlic cloves
2 tablespoons gingerroot
2 tablespoons turmeric, root
5 candle nuts
2 teaspoons shrimp paste
1 tablespoon light soya sauce
1 teaspoon salt
2 tablespoons vinegar
4 tablespoons tomato ketchup
3 tablespoons sugar
1 tablespoon coleman's mustard powder
1 teaspoon thick soya sauce
1 cup water

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



Devil's Curry image

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

1 1/2 lbs chicken breasts, cut into chunks
2 tablespoons soy sauce
2 teaspoons rice vinegar
2 teaspoons sugar
6 dried chilies, seeded, sliced, and soaked in hot water until soft (about 30 minutes)
2 habanero peppers, seeded and chopped
5 shallots, chopped
6 garlic cloves, chopped
2 tablespoons ginger, chopped
4 macadamia nuts
1 1/2 teaspoons ground turmeric
2 tablespoons olive oil
2 cups water
2 potatoes, cut into bitesize chunks
1 1/2 teaspoons palm sugar
2 tablespoons vinegar
2 zucchini, halved lengthwise, seeded, and cut into chunks
1/2 napa cabbage, cut into bitesize squares
1 teaspoon ground mustard

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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