Devil's curry

Devil's curry (Kari Ayam Debal, also known as curry debal in Kristang or curry devil) is a very spicy curry flavoured with candlenuts, galangal and vinegar from the Eurasian Kristang (Cristão) culinary tradition in Malacca, Malaysia. It is often served one or two days after Christmas and on other special occasions.[1][2]

Devil's curry
Alternative namesCurry debal
TypeCurry
Coursecolour
Created byKristang People, Malaccan Portuguese
Main ingredientsCurry, candlenuts, galangal, vinegar

Kristang cuisine blends the cuisines of Southeast Asia with a western-style cuisine inherited from Portuguese colonial rulers. Other popular Kristang dishes include curry feng, Eurasian smore (a beef stew), and sugee cake.[3]

Etymology

In the original Kristang, "curry debal" means "leftover curry", as it is often served one or two days after Christmas and made out of leftovers from the Christmas meal. The similarity of the words debal and devil, probably paired with spiciness of the dish, lead to it being adopted into the English language as "devil's curry".[1][4]

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See also

References
  1. Pereira, Quentin (2012). Eurasian Heritage Cooking. Singapore: Marshall Cavendish International Asia Pte Ltd. p. 154. ISBN 978-981-4435-10-9.
  2. Gomes, Mary (2016). Mary Gomes: Food for Family and Friends. Singapore: Marshall Cavendish International Asia Pte Ltd. p. 31. ISBN 978-981-4751-16-2.
  3. Ebrahim, Naleeza; Yee, Yaw Yan (2006). Singapore: An Introduction to What Where When to Eat in the City. Not Just a Food Guide. Singapore: Marshall Cavendish. p. 21. ISBN 978-981-232-922-6.
  4. Pereira, Alexius (2018). "Eurasian Community and Culture in Singapore". In Mathews, Mathew (ed.). Singapore Ethnic Mosaic, The: Many Cultures, One People. Singapore: World Scientific. p. 393. ISBN 978-981-323-475-8.


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