Devil's curry
Devil's Curry or Debal Curry is a popular Eurasian dish, particularly in Singapore and Malaysia. It is also known as Curry Debal in the Kristang dialect, with 'debal' meaning 'leftover' in Kristang. This spicy and flavorful dish is a significant part of the Eurasian community's festive cuisine, especially during the Christmas season.
History[edit | edit source]
Devil's Curry has its roots in the Eurasian community, a blend of various European and Asian cultures, primarily Portuguese, Dutch, British, Malay, and Chinese. The dish is believed to have originated from the Portuguese-Eurasian community in Malacca, Malaysia, which was a former Portuguese colony.
Ingredients and Preparation[edit | edit source]
The main ingredients of Devil's Curry include chicken, sausages, mustard seeds, lemongrass, and vinegar. The dish gets its distinctive taste from the use of vinegar and mustard seeds. The 'devil' in its name refers to the fiery hot taste of the curry, which comes from the generous use of chili peppers.
The preparation of Devil's Curry involves marinating the chicken in a mixture of spices and then cooking it with the other ingredients. The dish is usually left to sit for a day to allow the flavors to develop before it is served.
Cultural Significance[edit | edit source]
Devil's Curry is traditionally served during the Christmas season in the Eurasian community. It is a part of the festive feast, along with other dishes like Feng, Sugee Cake, and Prawn Bostador. The dish is also popular in other communities and is served in many restaurants in Singapore and Malaysia.
See Also[edit | edit source]
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