Eurasian Devil Curry
The Meatmen
November 29, 2022
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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Ingredients
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 |
Rempah
| 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 |
Directions
1.
Marinate chicken and pork ribs with light soy sauce, dark soy sauce and vinegar.
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2.
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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3.
In a large pan over medium heat, add cooking oil and rempah blend and stir fry until colour darkens.
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4.
Add canned tomatoes, marinated pork ribs, chicken, mix well and coat evenly.
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5.
Add kicap manis, apple cider vinegar, mustard powder, salt and water.
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6.
Bring to boil, cover and simmer for about 10 minutes.
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7.
Add in sausages, roast pork, carrots, onions, potatoes, mix evenly. Leave to cook for about 15 minutes.
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8.
Add in cabbage, chillies, tomatoes, mix evenly and cook for about 10 minutes.
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9.
Plate and serve Devil’s curry. Garnish with coriander.
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