Portuguese devil curry recipe

Recipes
By Debbie Teoh
21 July 2010 5:09 PM Updated 16 Nov 2015
DIFFICULTY LEVEL
6 Servings
15 Mins
45 Mins
AsianMalay/Indonesian
 
No need to travel to Melacca for this dish, just make this recipe at home.
The real name of this dish is “debal curry”. It is one of the most sought after dishes when one travels to Malacca. There is no coconut milk used, instead, vinegar is added to make the curry tangy and appetising. The traditional recipe uses roast pork. However, the modern-day combination of chicken with roast pork balances the dish well. Let the curry sit overnight to allow the flavours to blend in. The longer it is kept, the better it tastes.
Step by step
Preparations

Preparations

MAIN INGREDIENTS
6 tablespoons cooking oil
1 teaspoon mustard seeds
350 g chicken
350 g roast pork
500 ml water
1 1/2 tablespoons vinegar
2 tablespoons sugar
Salt
SPICE PASTE:
20 stalks dried chillies
15 shallots
2 cloves garlic
3 candlenuts
3 stalks lemon grass
20 g galangal
2 cm turmeric

Method

1
 
Using an electric blender, finely grind spice paste ingredients.
2
 
In a wok, sauté spice paste until fragrant, stirring continuously to prevent burning.
3
 
Add mustard seeds and sauté for another 15 seconds before adding the chicken pieces and roast pork. Cook for another 2 minutes. Add water and vinegar.
4
 
Simmer over low to medium heat or until chicken is tender, adjusting seasonings to taste.
5
 
Keep it in the refrigerator and overnight. Reheat before serving. Add a little water if gravy becomes too thick.
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Cooking Card

Portuguese devil curry recipe

By Debbie Teoh
Preparation time
15 Mins
Cook time
45 Mins
Yield
6 Servings

Main Ingredients

6 tablespoons cooking oil
1 teaspoon mustard seeds
350 g chicken
350 g roast pork
500 ml water
1 1/2 tablespoons vinegar
2 tablespoons sugar
Salt
SPICE PASTE:
20 stalks dried chillies
15 shallots
2 cloves garlic
3 candlenuts
3 stalks lemon grass
20 g galangal
2 cm turmeric

Instructions

  1. Using an electric blender, finely grind spice paste ingredients.
  2. In a wok, sauté spice paste until fragrant, stirring continuously to prevent burning.
  3. Add mustard seeds and sauté for another 15 seconds before adding the chicken pieces and roast pork. Cook for another 2 minutes. Add water and vinegar.
  4. Simmer over low to medium heat or until chicken is tender, adjusting seasonings to taste.
  5. Keep it in the refrigerator and overnight. Reheat before serving. Add a little water if gravy becomes too thick.

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