Eurasian Curry Debal

• portioner: 4
• aktiv tid: 30min
• total tid: 1hour 45min

Ingredienser

Spice Paste:

20-30 dried red chilies, seeded and soaked in water for 20-30 minutes

8 small shallots, coarsely chopped

5 cloves garlic, coarsely chopped

3 stalks lemongrass, white part only, thinly sliced

1 tablespoon ginger, minced

1 tablespoon galangal, minced

1/4 teaspoon ground turmeric

1/4 cup cooking oil

1-2 tablespoons water

Other Ingredients:

1/4 cup cooking oil

1 tablespoon mustard seeds

3 lbs (1.35kg) chicken, cut into pieces

1 lb (750g) potatoes, peeled and cut into pieces

1 cup water

salt and sugar , to taste

2 tablespoons distilled white vinegar

cilantro, for garnishing, optional

Vejledning

In a blender, combine all the ingredients for the Spice Paste and puree until smooth. Set aside.

In a Dutch oven or heavy pot, heat the oil over medium heat. Once the oil is hot, add the mustard seeds and cook until they start to pop.

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 and stir to coat it with the spice paste. Let it cook for about 8-10 minutes, then add the potatoes and stir to combine.

Pour in the water, ensuring it barely covers the meat and potatoes. Add salt and sugar to taste. Stir well and bring to a boil. Then, reduce the heat to a simmer, cover with a lid, and let it simmer for about 20-30 minutes, or until the potatoes are soft.

Adjust the seasoning with salt and sugar. Add the white vinegar or tamarind juice and stir to mix well. Turn off the heat and serve the Devil’s Curry garnished with cilantro, if using. Serve hot with steamed rice.

Notater

Devil curry also known as curry Debal in Kristang is a very spicy curry flavoured with candlenuts, galangal, mustard seed and vinegar from the Eurasian Kristang (Cristão) culinary tradition in Malacca, Malaysia, Indonesia and the Indo-Dutch diaspora (where it is known as Ayam ore Daging Setan). It was historically served one or two days after Christmas and on other special occasions.

Kristang cuisine blends the cuisines of Southeast Asia with a western-style cuisine inherited from Portuguese colonial rulers. Debal Curry traces its roots to the Goan Vindahlo which also features vinegar as an important component inherited from Portuguese culinary traditions.