Best Devils Curry Recipes

DEVIL CURRY (CURRY DEBAL), A SPICY EURASIAN CURRY

Steps:

• Coat the chicken with the soy sauce and 2 tablespoons of the vinegar and set aside while you get everything else ready.
• Using a pair of scissors, cut up the dried chillies (to be ground) and soak them for 15 minutes.
• Cut up the sausages to about 5cm (2") pieces.
• Quarter all the onions in the recipe, including the ones to be ground. Keep the 2 lots of onions separately.
• Cut up the fresh chillies into 3 pieces for easier grinding.
• Halve the garlic and ginger.
• Drain the soaking chillies, give them a quick rinse and place in the chopper, along with the fresh chillies. Grind for 10 seconds. crape down the sides, add 1/4 onion and grind for another 10 seconds. The onion will add moisture and make sure it's not too dry.
• Add the garlic and ginger to the chopper, plus another 1/4 onion. Grind for another 30 seconds, scraping down halfway.
• Add the onions and turmeric and grind for 60 seconds to get a fairly smooth paste, scraping down the sides once or twice in that time. Doing the paste ingredients in this order gives the more fibrous ingredients a longer time to be chopped up.
• Heat the oil in a large saucepan and sauté ground ingredients for about 2 minutes on medium heat.
• Add the chicken and coat well.
• Add the pepper, worcestershire sauce, tomato puree, mustard, salt, sugar and water and let everything come to boil.
• Turn the heat down to low, and simmer, half covered with a lid, for 30-45 minutes until the chicken is cooked, depending on size and what portions you're using. Chicken legs will need 45 minutes.
• Add the quartered onion and sausages and cook for about 10 minutes. Add a little more water if you prefer a wetter curry, and especially if you are using potatoes.
• Check the seasoning, add more salt if necessary.
• Turn the heat off and gently stir in the 3rd tablespoon of vinegar.

DEVIL'S CURRY

Steps:

• In a blender, transfer all the ingredients for the Spice Paste and puree until smooth. Set aside.
• In a Dutch oven or a heavy pot, heat up the oil on medium heat When the oil is heated, add the mustard seeds and cook until you can hear the popping sound from the mustard seeds.
• Add the Spice Paste into 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. Let cook for about 8-10 minutes, add in the potatoes. Stir to combine well.
• Pour in the water. The water should barely cover the meat and potatoes. Add the salt and sugar to taste. Stir well and bring it to a boil. Turn the heat to simmer, cover with a lid and 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 (refer to Notes). Stir to mix well.
• Turn off the heat and serve the Devil's Curry with cilantro as the garnishing, if using. Serve hot with steamed rice.

DEVIL'S CURRY

Steps:

• In a large bowl, mix together the chicken, soy sauce, rice vinegar, and sugar. Leave to marinate for at least 30 minutes.
• In a food processor, combine the dried chili peppers, habaneros, shallots, garlic, ginger, macadamia nuts, & turmeric. Pulse until you have a spice paste.
• Heat the oil in a heavy pan over high heat. Add the spice paste and fry until fragrant, about 2 minutes.
• Toss in the chicken AND the marinade, and stir until the chicken begins to brown. Keep cooking and stirring for 3 minutes, then pour in the water.
• Bring to a boil and add the potatoes, vinegar, and palm sugar. Reduce the heat, cover, and simmer for 15 minute, or until the potatoes are tender.
• Add the zucchini and cook for 2 more minutes, then stir in the cabbage and ground mustard. Once the cabbage has wilted a bit, the curry is done.

CURRY DEVIL (AKA KARI DEBAL, A EURASIAN CHRISTMAS RECIPE)

Steps:

• Coat the chicken with the soy sauce and 2 tablespoons of the vinegar and set aside while you get everything else ready.
• Put the kettle on and using a pair of scissors, cut up the dried chillies (to be ground) straight into a bowl.
• Pour the boiling water and cover. Soak for 15 minutes.
• Quarter all the onions in the recipe, including the ones to be ground.Place the medium quartered onions into a chopper.Set aside the quarters from the large for right at the end.
• Cut up the fresh chillies into 3 pieces for easier grinding and add to the chopper
• Peel the garlic and ginger. Halve the ginger and place in the chopper.
• When the dried chillies have had 15 minutes of soaking, drain them and place in the chopper. Grind everything to a fairly fine paste, scrapping down the sides of the chopper once or twice. Don't worry too much if you have a few non fine chilli pieces.
• Heat the oil in a large saucepan and sauté ground ingredients for 2 minutes on medium heat.
• Add the chicken and coat well.
• Add the pepper, tomato paste, mustard, salt, sugar and water and let everything come to boil.
• Turn the heat down to low, and simmer, covered, for 30-45 minutes until the chicken is cooked, depending on size and what portions you're using. Chicken legs will need 45 minutes.
• Add the sausages, quartered onions and whole green chillies and cook for about 10 minutes. Add a little more water if you prefer a wetter curry, and especially if you are using potatoes.
• Check the seasoning, add more salt if necessary.
• Gently stir in the 3rd tablespoon of vinegar and turn off the heat. Let the curry rest for 5 minutes before serving.

CURRIED DEVILED EGGS

Steps:

• Put the cold eggs (straight from the refrigerator) in the bottom of a medium saucepan and cover with cold water. Bring the water to a boil and remove the pan from the heat. Cover the pan and let stand for 12 minutes.
• Drain the eggs and rinse with cold water. Let the eggs cool a bit, and then peel while they are still warm (they are much easier to peel this way). After you peel them, you can then store them, covered, in the refrigerator.
• Mix together the mayonnaise, mustard, vinegar, curry powder, mustard powder, cayenne and paprika. Season with salt.
• Slice the eggs in half lengthwise. Spoon out the cooked yolks and transfer to the bowl with the mayonnaise mixture. Mash together with the tongs of a fork until smooth. Alternatively, you can press the yolks through a fine sieve over the bowl and stir together.
• Spoon the filling into the egg whites, or you can put the filling into a re-sealable bag, cut one end off and pipe it in. Garnish with paprika and chives before serving.

DEVIL'S PORK CURRY

Steps:

• Combine pork, vinegar and soy sauce in a bowl, mix well and all to stand for 20 minutes.
• Drain, reserving liquid.
• Heat the oil in a large pan, stir in onions, garlic, curry leaves, sugar, cinnamon,fenugreek seeds, chillies, turmeric and lemon grass.
• Stir over medium heat for 5 minutes or until onions are soft.
• Add pork to onion mixture , stir over high heat until pork is browned.
• Transfer mix to medium saucepan, stir in combined tamarind concentrate, fish sauce, stock, reserved liquid and nuts.
• Stir over high heat until mixture boils, reduce heat and simmer, covered for 15 minutes.
• Remove lid and simmer for a further 30 minutes or until almost all the liquid has evaporated.

DEVIL'S CURRY RECIPE BY TASTY

Steps:

• Blend the dried chilli, red onions, garlic, candlenuts, lemongrass, blue ginger, and mustard seeds with some oil to form a paste. Then, in a separate bowl, dry rub the pork with 5-spice powder and salt.
• In a large frying pan on high heat, add 1 tbsp of oil. Once heated, sear the pork and cook halfway, then remove, learning the grease in the pan. Then, reduce heat to medium and toss in 2 tbsp whole mustard seeds. Toast for a minute, then gently add in spice paste from step and stiry fry for 15 minutes until oil appears around the sides.
• Add chicken to the pan, coat thoroughly for a minute, then add the pre-fried pork belly and mix well. Then, add water, submerging the meat completely.
• Add chilli powder, stir, and bring mixture to a boil, simmering for 15 minutes. Then, add potatoes, stir, and simmer for an additional 30 minutes.
• Next, add 3 tsp salt, 10 tbsp white vinegar, stir and taste.
• Season as desired, simmer for an additional 5 minutes, and serve alongside rice or sliced baguette bread.