When I was living in Kuala Lumpur, I had always taken it for granted that if I wanted to have a really nice curry, I could just go out on a whim to a roadside stall or a restaurant and I would be able to have any kind of curry on the spot. Oftentimes, too many choices, making a decision on which one to choose difficult.
I love spicy food and I can say that Debal Curry or Devil Curry 🙂 is one of the most spicy food I have ever had. I had an urge for something spicy, so..
Recipe from Malaysian by Betty Saw
- 1.5kg chicken, cut into bite-size pieces (I used drummets)
- 2 tsp salt
- 4 tbsp cooking or vegetable oil
- 1 tbsp mustard seeds, lightly crushed
- 375 ml water
- 6 shallots, peeled and sliced
- 3 cloves garlic, peeled and sliced
- 3 red chillies, sliced
Ingredients to be combined:
- 1.5 tbsp rice vinegar
- 1 dsp dark soy sauce
- 2 tsp mustard seeds
Ingredients to be ground to paste:
- 30 dried chillies, soaked in warm water to soften, halved
- 5 red chillies, chopped
- 5cm knob ginger, peeled
- 15 shallots, peeled, halved
- 3 cloves garlic, peeled
- 8 candlenuts
- 1 tbsp coriander seeds
- 1 tsp ground turmeric
- Season chicken with 1 tsp salt and set aside.
- Heat oil in a wok and lightly brown sliced shallot, garlic and chillies.
- Add ground ingredients and fry for 5 mins, then add mustard seed and fry till fragrant.
- Add chicken and fry for a few mins, then add water. Bring to the boil, then lower heat, cover and simmer for 15 mins, stirring occasionally, or till chicken is tender.
- Add combined ingredients and remaining salt. Stir well and remove from heat.
- Serve with rice or roti or pasta.
We had 2 dinner servings for 2 persons during the week. Once with rice and another with penne pasta – the sauce or gravy’s great with pasta, i must say.. it was delish, albeit spicy.. 🙂
Rate this post if you like: