Sunday, 15 February 2009

Devil Curry

From Wikipedia, this is how the curry being describe. Devil's curry (also known as curry debal in Kristang or curry devil) is a very spicy curry flavoured with candlenuts, galangal and vinegar from the Eurasian Kristang (Cristão) culinary tradition in Singapore and Malacca, Malaysia. It is often served during Christmas and on other special occasions. Kristang cuisine blends the cuisines of Southeast Asia with a western-style cuisine inherited from Portuguese colonial rulers. Other popular Kristang dishes include curry feng, Eurasian smore (a beef stew), and sugee cake.
Devil Curry is indeed spicy but sumptuously tasty from the Eurasian kitchen. Reminiscent of olden days in Melaka where foreigners and locals daily lives are mixed up while in search of riches around Strait of Malacca where the shipping routes from China to the west passes through. This recipe has been brought down from generations after generations just like the Curry Kapitan featured earlier.
Here is the ingredients for the recipes:
  • 1 try of chicken drumstick
  • 4-5 tbsp cooking oil
  • 2 tbsp chili powder
  • 1 tbsp turmeric powder
  • 2 tbsp mustard
  • 4-5 tbsp rice vinegar
  • salt & sugar to taste

Ground ingredients:

  • 1 large onions
  • 10 shallots
  • 5 cloves garlic
  • 2,5cm ginger
  • 3 candlenuts


Heat oil and fry the ground ingredients till fragrant. Add chicken and salt and fry over high heat for a few minutes.

Mix the chilli powder and turmeric powder with a little water to form a smooth paste. Add it to the meat. Stir well, add a little water and cook over low heat.

When just about cooked add in the mustard, sugar and vinegar. Stir and simmer for another 20 minutes or until the chicken is tender. Serve with steamed rice.

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