Portuguese Devil/Debil Curry: Bold Punch of Eurasian Spice

Devils are in play and in power when it comes to Portuguese Devil or Debil Curry (EURASIAN PINEAPPLE SALTED FISH CURRY). Why the name? Well, let’s just say the truth is stranger than fiction. As someone who’s often labeled a “devil” by the more religiously inclined Indian women, I’ve earned that nickname for being lively, outspoken, and keeping things spicy in my 60s - unlike those who spend their days praying, banging their heads on the temple floor, and chanting mantras. I’m definitely not in that “holier-than-thou” crowd. So, maybe the curry is named after me, the Devil Ms. Nava! Weeeeeee!

But if you’re genuinely curious about why it’s called Devil or Debil Curry, I think it’s all about the fiery spices and bold ingredients that give it its kick (PADA SALTED FISH PICKLE). The flavor profile is nothing short of explosive, and the vibrant red hue might just be the devil's favorite color - hot, bold, and totally eye-catching. Over the years, I’ve whipped up various versions of Portuguese Devil Curry - prawn, mutton, chicken - and now, I’m bringing you my latest creation: a vegetarian version. Has anyone else tried a veggie Devil Curry? Who cares! I didn’t bother to check. Real recipe creators don’t snoop on others’ recipes.

MUTTON DEVIL CURRY

Now, let’s take a stroll down memory lane with my earlier Devil Curry attempts. The pictures? Oh, they were something! When I was still learning the art of food photography, my plating and presentation were, let’s just say, borderline passable. Fun, right? Looking back at those pics, I can’t help but laugh and think Oh My God! Did I really take those photos? What was I thinking? Hahahaha! Hilarious! The Devil Ms. Nava is now giggling like a devil. You should hear her laugh! Love me, hate me, join me, or block me - your call.

Portuguese Prawn Devil Curry

Those old photos, though amateurish, are still useful, and the recipe remains solid. But hey, I’ll drop some tips, and you can put your own spin on it too.

 

Cooking Devil/Debil Curry Tips

The key is in the rempah paste, or the spice mix. Here’s how to make it.

For Devil Curry Rempah/Spice Mix

Ingredients

Dried chilies - as needed

1 lemongrass stalk

1/2 inch ginger

1/2 inch galangal

1 red onion

1 1/2 tsp black mustard seeds

1 tsp crushed black pepper

1 1/2 tsp coriander powder

Blend these ingredients with some water. Want to tone your arms? Pound it in a mortar instead.

Variations

You can mix fresh chilies, dried chilies, or both. For those who love an extra kick, add bird’s eye chilies. Powwww!!

 

Herbs

Consider adding fresh turmeric or turmeric powder. You can also throw in turmeric leaves, coriander leaves, or even spring onions. Personally, I’m not a fan of curry leaves.

 

Potatoes

Adding potatoes works like magic, soaking up the curry beautifully. Boil them first to save cooking time, or fry them after boiling. I prefer boiling; it’s quicker. Potatoes go in toward the end, keeping in mind the different cooking times for the veggies or meat.

Leftover curry?

No problem! Add boiled eggs, or spread it over toast with salad leaves or cucumber for a Devil Toast or Devil Sandwich.

Eurasian Chicken Debel Curry

For a Zen Wellness twist in Devil Curry, consider using apple cider vinegar instead of white vinegar. And nothing beats homegrown herbs and veggies - I’m proud to be an urban gardener. While city folks chase success and complain about fallen leaves, there’s Ms. Nava, getting her hands dirty and loving every minute of it. Sometimes, God blesses you because you care for Mother Earth instead of just following rituals, praying, and then backbiting others. Praise her!

Vegetarian Devil Curry: The Next Chapter

Other Ingredients

1 tomato – sliced

3 red chilies - slit

5 garlic cloves - sliced

1 red onion - sliced

2 tsp dark soy sauce

2 tsp apple vinegar

Oil - as needed

Water - as needed

Salt - to taste

Mixed veggies - as needed (okra, long beans, potato, brinjal, carrot)

Method

Cook the Curry

Heat oil in a large pot.

Sauté sliced onion and garlic until fragrant.

Add slit red chilies and stir.

Add the prepared curry paste and cook until the oil separates from the paste.

 

Add Vegetable

Add sliced tomato, carrot, potato, and brinjal.

Stir well.

Pour in enough water to cover the vegetables and let them cook until almost tender.

Add okra and long beans.

Stir in dark soy sauce, apple vinegar, and salt to taste.

 

Finish the Curry

Cook until all the vegetables are tender and the flavors are well combined.

Turn off the heat and let the curry sit for a few minutes before serving.

Now that I’ve spilled the beans on Portuguese Devil/Debil Curry, get cooking! Remember, Ms. Nava simplifies it all - because who has time to impress others with fancy cooking skills? Also, check out the pictures showing how to make Portuguese Chicken Curry with potatoes. Enjoy the bold flavors and happy cooking!