Most of us are familiar with the usual Indian or Chinese curries. It is however difficult to find a place serving a good bowl of this zesty yet spicy Eurasian curry, Devil Curry.
As with all recipes, there are various ways and ingredients that goes into the dish and this is how we prepare ours, choke-full of ingredients all in one pot.
With this being a more complex recipe, we’ve broken it down into stages to make it less daunting with these required ingredients needed:
Aromatics
Red onions
Birds eye chilli
Dried chilli
Garlic
Ginger
Turmeric powder
Mustard seed
Seasoning
Canned tomato
Light soy sauce
Dark soy sauce
Vinger
Apple cider vinegar
Kicap Manis
Mustard Powder
Salt
Water
Ingredients
Sausages
Chicken
Pork ribs
Roasted pork
Cabbage
Okra
Potatoes
Yellow onions
Tomatoes
You can choose to substitute the meats and vegetables to your liking.
Others
Cooking oil
more birds eye chilli
Stage 1: Marinate the Meats
Use
500g chicken mid wings (you can use other parts that you prefer)
500g pork ribs
Marinate the meats for 30 minutes with:
1 tbsp light soy sauce each
1 tbsp vinegar each
1/2 tbsp dark soy sauce each
Stage 2: Mince the Paste
Blend
3 – 4 red onions
20 birds eye chilli (reduce by half for lesser heat)
10 dried chilli (use 5 – 8 for less heat)
8 cloves garlic
1 inch knob ginger
1 tbsp turmeric powder
1 tsp mustard seed
2 tbsp cooking oil
Stage 3: Fry the Paste
Fry
Blended paste
1 can diced tomato
1 cup oil
To a heated wok, add the cup of oil and fry the paste till it darkens.
Once darken, add tomato paste and mix evenly.
Stage 4: Simmer the Meats
Use
1 tbsp kicap manis
2 tbsp apple cider vinegar (or normal vinegar)
2 tbsp mustard powder
1 tbsp turmeric
2 tsp salt
1 cup water
Add marinated meats, water and the other seasonings to simmer for 20 minutes.
Stage 4: Simmer the Other Ingredients
Simmer
1 packet roast pork, approx 300g (optional)
2 sausages, cut
2 potatoes, diced
2 onions, diced
Add your cut ingredients into the wok and simmer for 10 minutes.
Stage 5: Simmer the Vegetables
Use
half head cabbage, chopped
1 packet okra, diced
2 tomatoes, diced
5 – 10 birds eye chilli, whole
This is the last and final step where you add vegetables to simmer for 20 minutes or until the cabbage softens.
Give the wok a stir to ensure all ingredients get to simmer and luxuriate in the curry paste.
Serve immediately with a bowl of steaming white rice and enjoy how the tanginess gives the spiciness such a flavour lift in this savoury curry dish.
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