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Devil Curry
Chef Celine shares with us her delicious Devil Curry. Slurp!
"To devil means to put mustard in it"
Ingredients
1kg chicken
1 tsp soy sauce
3 Tbs vinegar
Blend into paste:
1 tsp oil
1 tsp mustard seeds
30 shallots, peeled
3 cloves of garlic, peeled
6 candlenuts
3 stalks lemongrass
30 g. galangal, peeled
¼ tsp turmeric powder
20 dried chillies presoaked or 2 tbsp chilli powder
½ kg roast beef (optional)
1 Tbs tamarind pulp
½ cup water
½ cup oil
30 g. young ginger, julienned
2 onions, peeled and quartered
4 fresh red chillies, slit with stalks retained
1 tsp mustard seeds
6 potatoes, peeled and quartered
Optional:
6 whole cabbage leaves
20 french beans
salt and sugar to taste
1 tsp soy sauce
3 Tbs vinegar
Blend into paste:
1 tsp oil
1 tsp mustard seeds
30 shallots, peeled
3 cloves of garlic, peeled
6 candlenuts
3 stalks lemongrass
30 g. galangal, peeled
¼ tsp turmeric powder
20 dried chillies presoaked or 2 tbsp chilli powder
½ kg roast beef (optional)
1 Tbs tamarind pulp
½ cup water
½ cup oil
30 g. young ginger, julienned
2 onions, peeled and quartered
4 fresh red chillies, slit with stalks retained
1 tsp mustard seeds
6 potatoes, peeled and quartered
Optional:
6 whole cabbage leaves
20 french beans
salt and sugar to taste
Serves...
3 - 4
Wonderful dish with a hint of tanginess, perfect with a side of white rice
Method
Cut chicken into large pieces and marinate with thick soy sauce, 1 tbsp of the vinegar and 2tsp of the blended paste. Set aside for 20mins.
If using roast beef, cut it into bite-size pieces and set aside. Soak tamaring pulp in ½ cup water and extract 1tbsp of the juice.
Heat oil in a tezaler(this is a traditional earthen pot, you can also use a wok). Put strips of ginger; fry till golden brown and remove. Next, sauté onions for 30sec and remove. Then sauté the red chillies and remove.
Put mustard seeds into the same pot. Cover until seeds stop popping. Add remaining paste and fry until the oil floats to the top.
Drain marinade from the chicken pieces and add marinate gradually to fried paste in the pot, stirring continuously to prevent burning.
Add chicken and potatoes and toss to coat well with paste. Add 1tbsp of the tamarind juice and enough water to cover chicken.
Boil rapidly for 10mins then lower heat. If using cabbage and French beans add them in now. Simmer until vegetables are done and chicken is tender; then stir in remaining 2 tbsp of vinegar.
If using roast beef add it now followed by the fried ginger, onions, and chillies that were fried at the start.
This dish will taste better if kept overnight before serving.
If using roast beef, cut it into bite-size pieces and set aside. Soak tamaring pulp in ½ cup water and extract 1tbsp of the juice.
Heat oil in a tezaler(this is a traditional earthen pot, you can also use a wok). Put strips of ginger; fry till golden brown and remove. Next, sauté onions for 30sec and remove. Then sauté the red chillies and remove.
Put mustard seeds into the same pot. Cover until seeds stop popping. Add remaining paste and fry until the oil floats to the top.
Drain marinade from the chicken pieces and add marinate gradually to fried paste in the pot, stirring continuously to prevent burning.
Add chicken and potatoes and toss to coat well with paste. Add 1tbsp of the tamarind juice and enough water to cover chicken.
Boil rapidly for 10mins then lower heat. If using cabbage and French beans add them in now. Simmer until vegetables are done and chicken is tender; then stir in remaining 2 tbsp of vinegar.
If using roast beef add it now followed by the fried ginger, onions, and chillies that were fried at the start.
This dish will taste better if kept overnight before serving.
Foodster's Verdict
Devil Curry
Difficulty
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Latest Comments
Sorry, it should be 11 am to 1 am, changed already.
By Farah on 2012 May 06
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
are you sure that their operation hour from 11am to 1pm?
By Mohd Azuan Ishak on 2012 May 05
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
mm55, they've been around for more than 30 years, so I think they perfected the sambal recipe already....
By Farah on 2012 Apr 17
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
i would say the best malay nasi ayam,addictive sambal
By mm55 on 2012 Apr 13
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
Thanks for the suggestion, Angie. We actually know someone who makes really good sugee cake. Will definitely consider it for the future.
By Farah on 2012 Apr 08
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Its the kuih keria pict rite Vini? Check out our Street Food at Home show coming soon beb. Riz and Aly making it from scratch.
By Adly on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
This list is superb i can die just salivating on the pictures! Argh!!!
By Vini Balan on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
Sorry to hear that she has passed on. But her food still lives on. The patin and ulam daun gajus with sambal is still gud.
By Adly on 2012 Apr 05
From the entry 'Gerai Kak Mek Afidah'.
From the entry 'Gerai Kak Mek Afidah'.
I would love to have a step by step video lesson on how to make a really good Eurasian style Sugee cake. I cannot find one on the internet yet.
By Angie Wheatley on 2012 Apr 02
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Babe_KL...ok will try Wong Poh one of these days...butter crab sounds yummy
By Farah on 2012 Apr 02
From the entry 'Top 5 Seafood Joints in PJ'.
From the entry 'Top 5 Seafood Joints in PJ'.
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