How to make a spicy bowl of devil's curry
Also known as curry debal, this is the dish that springs into mind when you mention Eurasian cuisine. Infamously known for being extremely spicy, this bowl of goodness originates back to Malacca and is now an alternative to the traditional Christmas roast for many families in Singapore. Thanks to Dorothy Tessensohn, a pioneer in the Eurasian community here in Singapore, you'll now be able to try your hand at this tear-jerking classic.
Note: Blend the dry chilli paste, fresh chiili paste, belachan and fresh saffron into a paste first.
Devil’s curry: Here's what you need
1 Chicken, cut into smaller pieces
1 thumb-size piece Fresh Ginger, sliced
5 pieces Garlic, sliced
10 pieces Shallots
3 tbspn Dry Chilli Paste
1 tbspn Fresh Chilli Paste
1 tbspn Belachan (Shrimp Paste)
1 tbspn Fresh Saffron
3 tbspn Oil
3 tbspn vinegar
1 tbspn Black Sauce
2 Cucumbers cut into 2-inch pieces with skin on
Devil’s curry: How to make it
1. Slice garlic and ginger.
2. Blend shallots, dry chilli, fresh chilli, belachan and saffron into a paste.
3. Fry ginger and garlic in oil until fragrant, then add the blended paste and fry well.
4. Add chicken, then add water and mix until the chicken is cooked.
5. Add vinegar, black sauce, sugar and salt-to-taste and cucumber.
6. Slice some red and green chillis and garnish the dish together with a bunch of parsley.