Devil's Curry

Devil's Curry has its root from Portuguese settlers who invaded Malacca back in the 15th century. Meat is the main feature of this curry, the chicken used in this recipe can be replaced with any type of meat.

It will take more than one hour to prepare all the ingredients used to make this fiery hair-raising dish, which does justice to its name. However, the effort will be worth it. Once you dip a piece of bread in the gravy and taste it, you will not mind getting sweaty preparing all the spices that goes into it.

4 tbs oil
2 tsp mustard seed
2 large onions, quartered
1 chicken cut into 12 bite sized pieces
4 potatoes, quartered
3 red chilies, sliced lengthwise
2 tsp thick soy sauce
2 tsp salt
2-3tsp water1 tsp pepper
Vinegar and sugar to taste
1 1/2 tsp salt

Blend into a fine paste:

10 fresh chilies
12 dried chilies soaked in warm water for 20 mins and drained, throw away the seeds
15 small red shallots, peeled
6 cloves garlic, peeled
2 cm fresh turmeric, skinned
2 cm fresh ginger, skinned
5 candlenuts
5 tsp water

Method:

Heat oil in a wok over medium fire.
Stir fry the mustard seeds until they pop.
Add blended ingredients into the hot pan, stirring 2-3 minutes until fragrant.
Add quartered onions, potatoes and fresh chilies. Stir for about five minutes.
Add chicken, soya sauce, salt and water. Turn fire to low and simmer for about 30 minutes. Stirring all the time.
Lastly add vinegar and sugar to taste.

Back to the top of devils curry

Back to the page of Spicy Curry

Back to the page of List of Pickles and Spices Recipes

Back to the homepage of Pickles and Spices