Monday, September 26, 2016

Portuguese Devil (Debal) Curry

Remember I told you I am ready to spill the beans about sponsors previously in Dried Shrimp Egg Sambal? That’s right. Here it is. Sponsors are basically event organizers, companies, hotels or anyone who invite bloggers to events. Generally these sponsors pull out bloggers from their existing database, presumably also from time to time they look for other bloggers by surfing the net or word of mouth. Amongst the sponsors I have met, some were and are still down to earth and professional people who won't pressure neither dictate conditions on what and how I should write. As long as a decent post is up within time, you are there with them.  

However, the same cannot be said about sponsors who think they are doing the biggest favour by inviting you. This group of people are what I call "Horrible Sponsors". At once after the event, emails will pop up pressuring you to write, some even request for the link to be forwarded whereas the rest won’t hesitate to criticize your style of writing. I admit I am not the best writer in the world, still, it hurts. It does when they literally belittle me. All because of free food or goodie bag I also call “doggie” bag. 

Strangely such sponsors will worship the ground of the so called “celebrity status” bloggers who wholeheartedly copy and paste from press release. Why? Well, life these days you and I know is about followers, likes and popularity. Isn’t it? Of course. Absolutely. Furthermore, much sorted after by Malaysian companies are the platform shoes, sunsilk hair, red hair or blue hair and wonder bra clad sweet young things. The younger you are, the more you reveal your assets, actually all I see is liabilities, the more you fake your life and the more you adjust your beauty with beauty apps (more at Malaysian Chettinad Mutton Curry) the Malaysian blogging world is all yours. You are the darling of the Malaysian companies. Additionally, if you can highly praise by mentioning that their products are the best among the best, millions of ups for you. 

Decent bloggers like me really have to take a back step. Least preferred unfortunately is Nava K in her fifties and an Indian blogger. Don’t believe me? I’ll tell you why. I’ve been to events where I was the oldest and only Indian. Maybe, just saying, if I wore hot pants and painted my face, race is then overlooked or maybe Malaysian companies don't want to engage Indian bloggers or Indian bloggers themselves shun away from limelight. I can't nail the exact reasons, but sincerely, sad for the Indians. Please don't get me wrong. I am not being racist, bias, jealous or envious. It is based on my personal observation and experience. I am telling you!      

But guess what? Malaysian multinational companies somehow know how to constantly forward press releases requesting me to share on my blog and social media regardless I have never ever been in contact with them. How, you tell me? In fact, if I reveal the names of the companies, it will be "Shocking Malaysia" Mind you, acclaimed big companies. Initially, I was a "Jack Ass". I didn’t know what was going on. Then I put two and two together. These are the devils. The devils looking for cheap and free publicity. Trying their luck to see if I will accommodate. Should I? Of course not. By the way, I am now least interested in events. So, who cares? There is definitely no space for devils on my blog. But this devil/debal curry must conquer my space. An authentic Portuguese/Eurasian dish I have shared before (Chicken Devil Curry, Prawn Devil Curry & Mutton Devil Curry), recently I made this latest updated version for a family function. Portuguese Devil/Debal Curry rest assured kicks in a thick curry with its good burst of complexity over the tender chicken pieces, come everyone, let's tuck in. Oh-my! 

1 medium size chicken – cut into bite sizes
4 potatoes – cut into medium size pieces
1 tbsp ginger paste
1 tbsp ginger paste
2 medium size red onion - slice
½ tbsp turmeric/kunyit powder
1 tbsp coriander powder
½ tbsp black mustard seeds – crushed
1 tsp black pepper - crushed
1 ½ tbsp sweet soy sauce or normal soy sauce
1 ½ tbsp white vinegar
2 turmeric leaves – slice thinly
3 tbsp dried chilli paste (blended dried chillies)
4 fresh red chilllies – slit in the center but kept intact 
2 tomatoes – cut into medium size pieces
2 lemongrass/serai – smashed
Salt to taste
¼ cup oil
Note - adjust the amount of chillies, vinegar, soy sauce and black pepper as per taste. 

Heat oil.
Fry ginger paste, garlic paste, onion and chilli paste till aromatic and oil splits.

Add red chillies, tomatoes and lemongrass.
Stir in for a minute or two.
Add chicken and potatoes.
Stir in.
Now, add turmeric powder, coriander powder, crushed mustard seeds, soy sauce, vinegar and salt.
Stir and pour some water to cook chicken and potatoes.
More water if you prefer more gravy.

Once cooked, off the heat and combine in sliced turmeric leaves. 

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  1. Ooh. This looks good. I should try this.

  2. Bet it's delicious and packed with flavour!

  3. Your recipes are so innovative and delicious. Love this one. Looks great!

  4. That was too much to digest! I always wonder why people do all this, but then... we have to keep ourselves grounded and keep a sheild from such filth... This is a delicious looking curry... very interesting procedure too...

  5. I started using turmeric leaves only after seeing a show where a Malaysian chef cooked rendang. The zing from the leaves...that's amazing.Otherwise they are used like banana leaves in wrapping fish for steaming/roasting.
    Much food for thought in your post. Even though I haven't experienced any of it, I don't like to be told about what to write and how to write. Btw, your curry looks very delicious!

  6. Definitely interesting, Nava. The only food I know about Portuguese is their Egg Tarts. xoxo

  7. Your write up is very nice Nava...!!! Your write up clips me here. Their attitude is really disgusting... ! The mutton curry looks so delicious dear....!

  8. Looks gorgeous and tempting me. The way you put them makes me feel hungry. Lovel dish.


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