| Alternative names | Curry Debal |
|---|---|
| Type | Curry |
| Course | colour |
| Created by | Kristang People, Malaccan Portuguese |
| Main ingredients | Curry,candlenuts,galangal,vinegar |
Devil's curry, also known askari debal inKristang, is avery spicycurry flavoured withcandlenuts,galangal,mustard seed andvinegar from theEurasianKristang (Cristão) culinary tradition inMalacca,Malaysia,Indonesia and theIndo-Dutch diaspora (where it is known as Ayam ore Daging Setan).[1] It was historically served one or two days afterChristmas and on other special occasions.[2][3]
Kristang cuisine blends the cuisines ofSoutheast Asia with a western-style cuisine inherited fromPortuguesecolonial rulers. Debal Curry traces its roots to the GoanVindalho which also features vinegar as an important component inherited from Portuguese culinary traditions. Other popular Kristang dishes includeEurasian Smore (a beef stew) andsugee cake.[4]
In the original Kristang, "Debal" means "leftover", as it is often served one or two days after Christmas and made out of leftovers from the Christmas meal.[5] It is now however a regular menu item in Eurasian homes made from fresh ingredients. 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 curry".[2][6] The term "deviled", in reference to food is often used with spicy or zesty food, including foods prepared with mustard as an ingredient.
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