Soul Food- Curry Devil (Kari Debal) Recipe
- 4 years ago
Geraldine Nonis shares a family favourite: Devil's Curry.
Originated with the Kristang people, this dish originated from the Portuguese who were localised in Singapore and Malacca.
The dish is so spicy and hot that it was it was quite common for people to call it Devil's Curry.
Traditionally, this dish is a way of dealing with Christmas dinner leftovers.
Watch as Geraldine shares her family way of preparing it.
Recipe for Curry Debal
Ingredients
1 whole chicken, cut to pieces
4 potatoes, peeled and cut to half
2 carrots, peeled and cut to chunks
½ a cabbage, cut into big pieces
1 can of cocktail sausage
300gm ham, cut to bite size
½ a can of Colman's mustard
1 teaspoon mustard seed (optional)
1 thumb size ginger, cut to fine stripes
1 large fresh chilli, sliced
4 tablespoon of cooking oil
1 teaspoon vinegar
1 teaspoon mustard powder
Ground paste (Rempah)
Blend:
250gm small onions
3 large onions, cut to smaller pieces
5 cloves garlics
1 fresh chilli
50gm dried chillies (remove seeds and soak in hot water for 15 minutes)
1 thumb size turmeric
2-3 lemongrass, sliced
Method:
Season the chicken with a teaspoon of dark sauce, light sauce, mustard powder and salt. Set aside for at least an hour.
Heat the cooking oil and fry the mustard seeds. Add the blended rempah and fry until fragrant and turns darker in colour.
Add the chicken and stir until all the rempah is in the chicken. Add water and simmer until chicken is half cooked. Stir periodically to ensure that the rempah is not burnt.
Add potatoes. When potatoes are almost cooked, add carrots and ham. Let it simmer.
Taste and see if there is sufficient salt. If not, add salt and light sauce and give a good stir.
Add the cabbage and sausages. Before serving, add vinegar and garnish with sliced chilli and ginger. Taste the curry. If still too spicy, add a little more vinegar.
Note: Add lesser lemongrass, chilli and mustard seeds, if you prefer the curry to be less spicy.
► CONTRIBUTIONS:
• Support the Church: https://www.catholic.sg/offertory/
• International donors: https://www.catholicfoundation.sg/intl
► MORE INFORMATION
• Webcasting: Communications, Archbishop's Office, Roman Catholic Archdiocese of Singapore
• Connect with the Archdiocese - https://www.catholic.sg/our-channels
Originated with the Kristang people, this dish originated from the Portuguese who were localised in Singapore and Malacca.
The dish is so spicy and hot that it was it was quite common for people to call it Devil's Curry.
Traditionally, this dish is a way of dealing with Christmas dinner leftovers.
Watch as Geraldine shares her family way of preparing it.
Recipe for Curry Debal
Ingredients
1 whole chicken, cut to pieces
4 potatoes, peeled and cut to half
2 carrots, peeled and cut to chunks
½ a cabbage, cut into big pieces
1 can of cocktail sausage
300gm ham, cut to bite size
½ a can of Colman's mustard
1 teaspoon mustard seed (optional)
1 thumb size ginger, cut to fine stripes
1 large fresh chilli, sliced
4 tablespoon of cooking oil
1 teaspoon vinegar
1 teaspoon mustard powder
Ground paste (Rempah)
Blend:
250gm small onions
3 large onions, cut to smaller pieces
5 cloves garlics
1 fresh chilli
50gm dried chillies (remove seeds and soak in hot water for 15 minutes)
1 thumb size turmeric
2-3 lemongrass, sliced
Method:
Season the chicken with a teaspoon of dark sauce, light sauce, mustard powder and salt. Set aside for at least an hour.
Heat the cooking oil and fry the mustard seeds. Add the blended rempah and fry until fragrant and turns darker in colour.
Add the chicken and stir until all the rempah is in the chicken. Add water and simmer until chicken is half cooked. Stir periodically to ensure that the rempah is not burnt.
Add potatoes. When potatoes are almost cooked, add carrots and ham. Let it simmer.
Taste and see if there is sufficient salt. If not, add salt and light sauce and give a good stir.
Add the cabbage and sausages. Before serving, add vinegar and garnish with sliced chilli and ginger. Taste the curry. If still too spicy, add a little more vinegar.
Note: Add lesser lemongrass, chilli and mustard seeds, if you prefer the curry to be less spicy.
► CONTRIBUTIONS:
• Support the Church: https://www.catholic.sg/offertory/
• International donors: https://www.catholicfoundation.sg/intl
► MORE INFORMATION
• Webcasting: Communications, Archbishop's Office, Roman Catholic Archdiocese of Singapore
• Connect with the Archdiocese - https://www.catholic.sg/our-channels