Malaysian EurasianMalaysian food


Malaysian Portuguese Devil Curry Malaysian Portuguese Devil Curry


  • 1 3-lb chicken, cut into fairly large pieces
  • salt and pepper
  • 1-2 tsp sugar
  • 2 tbsp Worcestershire sauce (Eurasian Secret)
  • 2 tbsp soy sauce
  • 1 lime, juiced
  • peanut or vegetable oil
  • tsp saffron threads
  • 1 large ham bone, or 1 lb rind back bacon
  • 2 stalks lemongrass, slightly smashed
  • -inch fresh turmeric root [kunyit], sliced
  • 5 large onions, quartered
  • 4-inch ginger , cut into thin strips
  • 4 large tomatoes, halved
  • 1 seedless cucumber, cut into 2 in lengths sprinkled with salt and air dried for 1 hr
  • 6 cabbage leaves, torn into bite-size
  • 6 whole fresh red Serrano chilies
  • 1 lb Chinese Roast Pork [brown, not red] store-bought, cut into 2-inch chunks
  • 4 tbsp dried mustard powder (Preferably Coleman's)
  • 9 tbsp white vinegar
  • 6 med potatoes, quartered and parboiled in salt water
  • 1 large can Vienna sausages, sliced -inch
  • **30-40 dried red Serrano chilies [Substitute: 1 to 2 cups Chili Paste], or to taste
  • 15 shallots
  • 6 garlic cloves

      [Items in red are to be ground or blended]


This recipe, as the name implies, is a devilishly Hot-As-Hell curry; you are cautioned to use chili amounts to your tolerance level.


  for foodies all around the wORLD

        To Prepare :

  • Season chicken with salt and pepper, Worcestershire sauce, soy sauce, sugar and lime juice
  • Brown chicken pieces in peanut or vegetable oil, drain and set aside
  • If using dried red chilies, first remove stems and most seeds, reconstitute in hot water
  • Using a mortar & pestle or blender, grind the softened dried red chilies into a paste, [or use readymade Chili Paste]
  • Heat 6 tbsp peanut or vegetable oil in a hot wok or pot, add chili paste and stir-fry till well toasted, color darkens, oil starts to ooze from paste - Be careful not to burn!
  • Pour Chili Paste into a bowl and set aside
  • Pound or blend shallots and garlic to a paste
  • In the same wok, heat 2 tbsp of oil, add and stir-fry shallots & garlic paste for about 1 min,  add dried saffron threads and 2 cups of water
  • Bring to a boil, add ham bone or rind back bacon, lemongrass stalks and fresh turmeric
  • Boil rapidly in the wok for 10 mins, then transfer into a large stewing pot
  • Add the browned chicken pieces, wok-toasted chili paste [and oil], onions, ginger, tomatoes and whole red chilies
  • Season with sugar, salt and pepper, stir well, bring to a boil, then to a simmer for 10 mins
  • Add Chinese roast pork chunks, gradually add 4-5 cups water, bring to a boil again, cover and reduce heat to a simmer for 10 min
  • Combine 4 tbsp dried mustard powder with 4 tbsp white vinegar, mix well and add to the pot, then add 5 more tbsp white vinegar
  • Add the cucumber and cabbage, stir well, bring to a boil, then reduce to simmer uncovered until the chicken is tender, about 10 mins
  • Lastly add the parboiled potatoes and Vienna sausages, continue to simmer uncovered until potatoes are fully cooked, about 5 mins
  • Serve hot with steamed rice or a loaf of crusty French baguette

 Variation : For 'Devil Crab Curry' - substitute live Blue crabs, Mud Crabs, Stone Crabs or Dungeness Crabs. Adjust cooking time - add the crabs at the very end and cook till just turned red - do not overcook! Promptly remove from heat, let stand [for flavors to meld] 10 mins before serving.




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