Are you ready to embark on a culinary adventure that will tantalize your taste buds and transport you to a realm of fiery delights? "Devil's Curry," a dish steeped in tradition and bursting with bold flavors, awaits your discovery. Originating from the vibrant kitchens of Sri Lanka, this tantalizing creation is a symphony of spices, blending the heat of chili peppers with the aromatic embrace of coconut milk and a myriad of other tantalizing ingredients. Prepare to ignite your senses as we uncover the secrets behind this culinary masterpiece, guiding you towards crafting a devilish curry that will leave an indelible mark on your palate.
Here are our top 6 tried and tested recipes!
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
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'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
CURRY DEVIL
CHILLI LOVERS WILL DIE FOR THIS DISH! It is a very traditional Singaporean dish. Traditionally, it is called devil cos it is so so so hot and spicy. I am WARNING ya...spicy...try it if you dare. Sue L, I think this is right down your alley. :) From the Cookbook by Violet Oon, "A Singapore Family Cookbook"
Provided by KitchenManiac
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- -----SPICEMIXTURE-----.
- Pound or grind all the ingredients together, EXCEPT the oil till you get a fine paste.
- Set aside.
- Heat the oil for the Spice Mixture in a frying pan and stir-fry the pounded ingredients for 5 minutes or till it is fragrant and oil exudes.
- Add onion wedges and stir-fry for another 2 minutes.
- Add chicken and spare ribs and stir-fry for 2 miutes.
- Add seasoning and bring to boil.
- Turn heat down and leave mixture to simmer, covered for 30 minutes.
- add sausages, carrot, chillies and potatoes; stir well and simmer for 15 minutes.
- Place rest of vegetables on top and leave mixture to simmer, covered for 15 minutes.
- Remove cover, stir in the vegetables and cook for another 5 minutes.
- Dish out into a nice serving bowl.
- NOTE: Curry Devil always taste better after at least a few hours.
- It allows the flavours to soak in.
- It is even better the next day.
- To cool the curry, leave it uncovered till required, then re-heat.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling.
- Use fresh, high-quality ingredients: The better the ingredients you use, the better your curry will taste. Look for fresh vegetables, herbs, and spices.
- Don't be afraid to experiment: There are many different ways to make a devil's curry. Feel free to adjust the ingredients and spices to your own taste.
- Cook the curry over low heat: This will help the flavors to develop and deepen. Be patient, and don't rush the process.
- Serve the curry with rice or naan: This will help to soak up the delicious sauce.
Conclusion:
Devil's curry is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover vegetables and meat, and it can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give devil's curry a try. You won't be disappointed!
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