Eurasian Devil Curry

Mains
Pork

Easy Level:

easy, Slightly less easy

Cook Time:

30 Mins & Under

Servings:

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!

More recipes you might like:

Eurasian Beef Smore
Slow Roasted Lamb Char Siew
Roasted Coffee Rub Prime Rib

Ingredients

Adjust Servings
US / Metric
0.00
Onions
0.00
Onions
0.00
Potatoes
0.00
Potatoes
0.00
Carrot
0.00
Carrot
0.00
Tomatoes
0.00
Tomatoes
0.00
head
head
Cabbage
0.00
head
head
Cabbage
0.00
Red Chillies
0.00
Red Chillies
0.00
Green Chillies
0.00
Green Chillies
0.00
g
g
Pork Ribs
0.00
g
g
Pork Ribs
0.00
g
g
Roast pork
0.00
g
g
Roast pork
0.00
g
g
Chicken
0.00
g
g
Chicken
0.00
tbsp
tbsp
Light Soy sauce
0.00
tbsp
tbsp
Light Soy sauce
0.00
tbsp
tbsp
Dark Soy sauce
0.00
tbsp
tbsp
Dark Soy sauce
0.00
tbsp
tbsp
Vinegar
0.00
tbsp
tbsp
Vinegar
0.00
cup
cup
Cooking oil
0.00
cup
cup
Cooking oil
0.00
Sausages
0.00
Sausages
0.00
tbsp
tbsp
Kicap Manis
0.00
tbsp
tbsp
Kicap Manis
0.00
tbsp
tbsp
Mustard powder
0.00
tbsp
tbsp
Mustard powder
0.00
tbsp
tbsp
Apple Cider Vinegar
0.00
tbsp
tbsp
Apple Cider Vinegar
0.00
tsp
tsp
Salt to taste
0.00
tsp
tsp
Salt to taste
0.00
canned
canned
Tomatoes
0.00
canned
canned
Tomatoes
0.00
cup
cup
Water
0.00
cup
cup
Water

Rempah

0.00
Red Chillies
0.00
Red Chillies
0.00
Dried Chillies
0.00
Dried Chillies
0.00
g
g
Ginger
0.00
g
g
Ginger
0.00
cloves
cloves
Garlic
0.00
cloves
cloves
Garlic
0.00
Red Onions
0.00
Red Onions
0.00
inch
inch
knob Turmeric
0.00
inch
inch
knob Turmeric
0.00
tsp
tsp
Mustard seed
0.00
tsp
tsp
Mustard seed
0.00
tbsp
tbsp
Cooking oil
0.00
tbsp
tbsp
Cooking oil

Steps

1

Marinate chicken and pork ribs with light soy sauce, dark soy sauce and vinegar
Marinate chicken and pork ribs with light soy sauce, dark soy sauce and vinegar
Mark as completed

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
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
Mark as completed

3

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

4

Add canned tomatoes, marinated pork ribs, chicken, mix well and coat evenly
Add canned tomatoes, marinated pork ribs, chicken, mix well and coat evenly
Mark as completed

5

Add kicap manis, apple cider vinegar, mustard powder, salt and water
Add kicap manis, apple cider vinegar, mustard powder, salt and water
Mark as completed

6

Bring to boil, cover and simmer for about 10 minutes
Bring to boil, cover and simmer for about 10 minutes
Mark as completed

7

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

8

Add in cabbage, chillies, tomatoes, mix evenly and cook for about 10 minutes
Add in cabbage, chillies, tomatoes, mix evenly and cook for about 10 minutes
Mark as completed

9

Plate and serve Devil’s curry. Garnish with coriander.
Plate and serve Devil’s curry. Garnish with coriander.
Mark as completed

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