Saturday, 26 June 2021

Lockdown Day #26 : Curry For The Devil

Devil Curry. It has nothing to do with the devil of course. It is actually Kari Debal, a Portuguese Eurasian dish.

The version I cooked is taken from Amy Beh when it was published in Kuali back in 2012. I searched the recipe again and found that it is somewhat different from the recipe that was published earlier. It has more ingredients (including belacan and thick soya sauce!). Anyway, there are many versions of this recipe.

For this version you have to make a spice paste comprising fresh and dried chilies, shallots, garlic, ginger, turmeric and mustard seeds. Then the spice paste has to be sauteed until the oil rises to the top (pecah minyak).

This time, I decided to end my pecah minyak failure once and for all. I closed my eyes and poured lots of oil into my pot. A heart attack inducing amount. Hah!

The oil disappears very quickly and I simply sauteed away.

And pecah minyak I did. Finally madam! Finally!

Then it was only a matter of adding chicken, tomato and onion wedges and a seasoning of lemon juice, tomato ketchup, mustard, sugar, salt and some water. Let the pot simmer away!

This Devil Curry, do not eat on the day that it is cooked. Why? Not nice. Really. It has to sit overnight for the flavors to develop. If you eat the curry immediately, you will not be happy. It tastes ordinary. Meh. But tomorrow, ah, it becomes a different dish all together. I am talking from experience.

I was so hungry I had the last packet of Maggi Mee for breakfast. 

I don't usually eat such a heavy breakfast. And I won't be buying anymore Maggi Mee

Because I was so full, I only had a big ass grilled cheese sandwich for dinner. Did it in the air fryer.

Yup, that was the last two slices of my sourdough bread.

Now on to the Devil Curry recipe.

Devil Curry
Recipe source : Adapted from Amy Beh (old version here)

Note : I recommend this curry to be cooked one day prior to serving to allow the flavors to develop for a tastier experience.

Ingredients :
- 4 chicken legs, each cut into 4 pieces
- 1 big onion, quartered
- 1 tomato, quartered

Spice paste (blended)
- 6 dried chilies, soaked to soften
- 6 fresh red chilies (remove seeds for less hot)
- 4 big onions
- 3 cloves garlic
- thumb sized ginger
- 1/2 inch fresh turmeric
- 3/4 tsp mustard seeds

Seasoning (mix together)
- 3 tbsp lemon juice
- 3 tbsp tomato ketchup
- 1 tsp yellow mustard
- 1 tsp sugar
- 1 tsp salt (or to taste)
- 1/2 cup water

Method :
1. Heat oil in a saucepot [oil must be more to enable oil to rise to the top (pecah minyak) upon sauteing] and saute the spice paste until aromatic and oil rises to the top.
2. Add chicken and onion. Stir fry to coat with spice paste.
3. Add tomato and seasoning.
4. Bring to a boil and lower the heat to simmer for 30-40 minutes or until chicken is cooked through and tender.
5. Taste and adjust seasoning.
6. Let cool and store in the fridge to be reheated and served the next day (or cook it earlier in the day and serve several hours later so that flavors develop. Overnight is still better).


  1. A real killer! That Devil curry looks so good!!!

  2. Wow! I am tempted by the Devil Curry photos. So beautiful and I am sure very, very delicious. Aiyo, have to leave it overnight? That is the difficult part. I must try this recipe.

    1. I know...cook already want to eat straight away, right? LOL!

  3. Can put potatoes in this curry or not? I love to eat all sorts of curries if they are not too spicy. Hhhmmm, sedap when the curry gravy mixed with soft soft meehoon. Ma'am, may I order one bowl, pretty please!? What brand of oil do you use? Since u say u just pakai pour the oil into the curry.

    1. Yes, can put potatoes. Carrots also can. LOL!

  4. Can never go wrong with curry. Your devil curry looks so delicious, your hubby is so blessed to be able to taste it. I love my curry chicken with potatoes and Tau pok. Don't mind with Brinjals and ladies fingers. Curry is such a versatile dish. By the way, did government announce what to look forward after June 28?

    1. The lockdown is extended indefinitely until cases drop to 4,000 and below. I wonder how long that will take!

  5. I really love to eat Devil Curry! Only my Eurasian aunty in Singapore cooked this for me to eat few times when I visited her. I think I could eat them at Little Penang restaurants too. I must go back and check their menu.

    1. I am glad that you have tasted Devil Curry before!

  6. Now that you've succeeded in pecah(ing) the minyak...finally, I think it's to our best interest to not pecah minyak so much at we get to eat very oily curries outside all the time. When I saute my spice mix, I still think I managed to pecah minyak (unless what I saw was a fake...hah..hah) even though I did not use much oil. I noticed the oil separating (even if it was just a little) when I stopped sauteeing (or moving) the sambal around (if you keep sauteeing it can't be seen).

    I can handle one packet of Maggi Mee for problem. So full? Are you referring to the regular or Maggi Big...wakakakaka! :D

    1. I agree, too much oil is really bad. Since I like to freeze my curries, I remove the solidified oil before reheating.

      I may have added to much ingredients into my Maggi Mee, hence the fullness hah..hah..