Debal Curry

Debal Curry is a traditional Malay recipe for a classic highly spiced curry of chicken or pork and potatoes from the Kristang that shares an ancestry with vindaloo. The full recipe is presented here and I hope you enjoy this classic Malay version of: Debal Curry.

prep time

30 minutes

cook time

75 minutes

Total Time:

105 minutes

Additional Time:

(+20 minutes soaking)

Serves:

Rating:

Tags : Curry Chilli Recipes Spice Recipes Chicken Recipes Malaysia Recipes

Debal Curry, also sometimes written as Devil's Curry originates in the Malay Kristang (a Creole peoples of mixed native and Portuguese ancestry). Although ‘debal’ actually means ‘leftovers’ in the Kristang language (a creole version of Portuguese), many visitors assume it means ‘devil’s curry’. Though inaccurate, it’s not hard to see why as the dark ochre colour telegraphs its intention to burn a layer of skin off your tongue. Perhaps no dish better encapsulates the tiny ‘Portuguese’ community in Malacca, a city on Peninsular Malaysia’s south-west coast. The inhabitants descended from Portuguese settlers arrived in the 1500s. And although they’ve mixed extensively with other communities, they remain a distinct group with their own traditions and cuisines. In a single bowl of debal curry, there are reminders of the Catholicism and half a millennium of geopolitics that helped to shape this culture. Debal is Malaysia's unique equivalent of Goan vindaloo (with the Portuguese-inspired addition of vinegar here too).

Once, the dish was a luxury reserved for Christmas or the day after, as a sort of spicy bubble and squeak made from the holiday leftovers. But in more prosperous times, it’s come to be served far more commonly. As a spicy curry it's started to be more familiar outside Malaysia, ranking up there with some of the world's hottest curries.

In some ways, this is a fairly simple dish. It’s just chicken or pork, potato and that dark red sauce, with a few red onions and maybe some greens thrown in as a garnish. But the sauce, which has a multitude of aromatic ingredients, is the chilli-fuelled star attraction.

Ingredients:

For the Spice Paste:
20-30 dried long red chillies (seeded and soaked in water for 20-30 minutes)
8 small shallots, coarsely chopped
5 garlic cloves, coarsely chopped
3 lemongrass stalks (white inner part only, thinly sliced)
1 tbsp ginger, minced
1 tbsp galangal, minced
1/2 tsp ground turmeric
60ml (1/4 cup) cooking oil
1-2 tbsp water

Other Ingredients:
60ml (1/4 cup) cooking oil
1 tbsp mustard seeds
1.25kg (3 lbs) chicken or pork (cut into pieces)
500g (1 lb) potatoes (peeled and cut into pieces)
250ml (1 cup) water
Salt and sugar to taste
2 tbsp distilled white vinegar (or 2 tbsp tamarind juice)
Coriander (Cilantro), to garnishing (optional)

Method:

Combine all the ingredients for the spice paste. Pulse to chop then puree until smooth. Scrape into a bowl and set aside.

Place a heavy-based pot or cast iron casserole (Dutch oven) over medium heat and when hot add the oil. When the oil is hot, add the mustard seeds and cook until you can hear the popping sound from the mustard seeds.

Add the Spice Paste to the oil and fry until aromatic, (about 10 minutes) or until the oil separates and floats to the top.

Add the chicken, stir to coat with the spice paste and cook for about 8-10 minutes then stir in the potatoes. Stir to combine well.

Pour in the water (the water should barely cover the meat and potatoes). Season to taste with salt and sugar). Stir well to combine, then bring to a boil.

Reduce to simmer, cover the pot with a tight-fitting lid and simmer for 20-30 minutes or until the potatoes are tender.

Adjust the seasoning to taste with salt and sugar. Add the white vinegar or tamarind juice and stir to combine.

Turn off the heat and serve the Devil's Curry garnished with coriander (cilantro), if using.

Serve hot, accompanied by steamed rice.