Malaysian Portuguese Eurasian Yellow Curry Too Easy Recipes
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
MALAYSIAN PORTUGUESE-EURASIAN YELLOW CURRY -TOO EASY
Too simple. Children love it too! This is an authentic Portuguese-Eurasian yellow curry, as my mom lives in the only village-settlement for Portuguese-Eurasian of Malaysia.
Provided by Nick Chan
Categories Curries
Time 18m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Blend all onions Fry the blended onions in oil till aroma Add in the spices, lower the fire.
- Fry till aroma.
- Add few cups of water.
- Add salt and sugar to taste Add meat and vegetables If you want to use lady's fingers, boil them till cook, then pour over with curry.
- Do not cook together.
LAMB CURRY - MALAYSIAN EURASIAN STYLE
Make and share this Lamb Curry - Malaysian Eurasian Style recipe from Food.com.
Provided by rainna
Categories Curries
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Saute ground ingredients in corn oil until brown and the spiced fragrance is mellowed down.
- Add the lamb and stir fry till meat is browned.
- Add coconut milk and continue to stir for 5 to 10 minutes. Simmer over slow fire for 45 minutes, adding water whenever necessary. The gravy should be just covering the meat.
- When the dish is ready to serve (hot), garnish with the fried ingredients and squeezed lime over it.
- Serve with steamed rice.
Nutrition Facts : Calories 722.3, Fat 50.5, SaturatedFat 29.2, Cholesterol 146.9, Sodium 196.5, Carbohydrate 25.4, Fiber 5.4, Sugar 10.5, Protein 45.5
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