Devil’s Curry
Saw this on TV some time ago. It is eaten as tradition in some families on Christmas Day, with all the leftovers turkey, ham and all kinds of meat during the Christmas Eve dinner. It is call devil’s curry for the very spicy flavors.
Ingredients (1 big pot serving, adjust quantity according if more meat is used)
- Turkey, Ham, roast beef, lamb etc (any leftovers meat)
- 5-10 tablespoon Chicken Curry powder (you can get it from supermarkets, or Indian spice shops. Some spice shops sell creamy curry paste, that will also do), add more if you like very spicy.
- 500 ml Coconut milk
- 6 shallots or 1 big onion.
- 5 tablespoon cooking oil
- water
- salt
- 1 table spoon sugar
Method
- Cut the meats into chucks. Season with the curry powder by mixing them in a mixing bowl.
- Peel shallots or onion and chop into small pieces.
- Heat up a pot, add in cooking oil and shallots or onions. Stir fry till fragrant.
- Add in meats and stir fry for 5 mins (or toss it by holding the pot handle and shaking it with a upward jerk) until curry fragrant.
- Add in coconut milk and top up with water till all meat almost covered in the gravy.
- Allow to boil and add in sugar and salt to taste. Allow to simmer for 15 mins.
- Serve.
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Anyone have another way of cooking this dish, your post is appreciated 🙂
why is it known as devil’s curry?
If I’m not wrong, it is because it is suppose to very very hell of spicy hot, like devil.
You can add some peeled and pre-boiled (or pre-steamed) potato and cook together at step 5.
Very sad. This is not Devil Curry. Devil Curry is a tradinal Eurasian dish cooked rather specially. But this is not it.
You are right, and I am likely to be very way off the traditional way of cooking this. But nonetheless I have tried it this way (I invented it) and it taste ok 🙂 I hope to learn how to do it the right way, and your post is appreciated. thanks 🙂
Sylvia don’t be ridiculous! Eurasians are a mix of different cultures so how can any one Eurasian person or family have the same culture or traditions?? Particularly in a dish like Devil’s Curry! Eurasians from a different heritage from you will most certainly make it their own “traditional” way!! You obviously don’t have many other Eurasian contacts if you think Devil’s curry is only made in one style lol!
Devil Curry caught my attention and I click to see the recipe. This is definitely not Devil Curry! There are many variations but definitely no curry powder. It is spicy as it uses lots of chilli, vinegar and some recipes use mustard seeds (biji sawi).