Eurasian Devil Curry

20 mins


3-4 pax

Spice up the holidays with our tongue-tingling Eurasian Devil Curry recipe.

Flavourful, marinated meat simmered in tangy, spicy, curry sauce – this is a dish everyone should try for a taste of nostalgic, Eurasian family tradition.

A popular home-cooked meat stew served as a traditional Christmas meal in Singapore and Malaysia, this devilishly addictive dish would leave guests wanting more!

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Eurasian Beef Smore
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Adjust Servings
2 Onions
2 Potatoes
1 Carrot
2 Tomatoes
1/4head Cabbage
2 Red Chillies
2 Green Chillies
300 g Pork Ribs
300 g Roast pork
500 g Chicken
1 tbsp Light Soy sauce
1/2 tbsp Dark Soy sauce
1 tbsp Vinegar
1/2 cup Cooking oil
2 Sausages
1 tbsp Kicap Manis
2 tbsp Mustard powder
4 tbsp Apple Cider Vinegar
1 tsp Salt to taste
1 canned Tomatoes
1 cup Water
8 Red Chillies
8 Dried Chillies
30 g Ginger
8 cloves Garlic
4 Red Onions
1 inch knob Turmeric
1 tsp Mustard seed
2 tbsp Cooking oil



Marinate chicken and pork ribs with light soy sauce, dark soy sauce and vinegar.

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In a food processor, add red chillies, rehydrated dried chillies, ginger, garlic, red onions, turmeric, mustard seed, 2 tbsp cooking oil and blend until smooth.

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In a large pan over medium heat, add cooking oil and rempah blend and stir fry until colour darkens.

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Add canned tomatoes, marinated pork ribs, chicken, mix well and coat evenly.

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Add kicap manis, apple cider vinegar, mustard powder, salt and water.

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Bring to boil, cover and simmer for about 10 minutes.

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Add in sausages, roast pork, carrots, onions, potatoes, mix evenly. Leave to cook for about 15 minutes.

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Add in cabbage, chillies, tomatoes, mix evenly and cook for about 10 minutes.

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Plate and serve Devil’s curry. Garnish with coriander.

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