Devil's curry - how to make authentic curry debal (Eurasian Kristang cuisine)

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while thighs are more economical.

tamarind paste

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice adds acidity with fewer calories.

chili paste

🥗Healthier: fresh chilies

💰Cheaper: sriracha

Fresh chilies can provide a similar heat with less cost.

Peel and cut the onions into large chunks.

Cut the dried chilies into sections and remove the seeds. Soak in hot water for twenty minutes.

Cut the fresh chilies into sections, remove the seeds.

Remove the fibrous outer sheath of the lemongrass, cut off the green section, cut into short segments.

Cut the galangal and ginger into small pieces.

Blend the ingredients in A finely with some water.

Deep-fry the onion rings in the oil for two minutes, followed by the finely julienned ginger and red chilies until lightly golden, remove and drain.

Deep-fry the chicken and potatoes in oil lightly until slightly brown, remove, and drain. (This step is optional)

Place the crushed mustard seeds into the oil. Let it sizzle for half a minute, then add the spice paste (Ingredients A).

Add the turmeric powder.

Simmer the spice mixture for about twenty minutes until the oil separates from the spice paste.

Add the chicken, potatoes, and water.

Simmer for 20 minutes or until the chicken is cooked.

Season with salt, curry powder, white vinegar, dark soy sauce, and sugar.

Return the fried onion, ginger, and chilies to the curry. Give it a few stirs and dish out.

Cooking Techniques

Spice Level: