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Mary Gomes’ Curry Debal

An Eurasian Christmas staple usually created with leftover meats, the curry debal from Mary Gomes features mustard seeds and vinegar for added punch.

By SALT Magazine | 22 December, 2017 | Food, Recipe
2017-12-22 20:37:17 2018-05-18 13:30:26

Mary Gomes’ Curry Debal

Serves: 4-6 | Level: Easy | Preparation: 1 hour

For the chicken

1kg chicken, cut into bite-sized chunks
1tsp pepper
1 tsp salt
1 tsp sugar
¼ tsp dark soya sauce
4 potatoes, peeled and quartered

  • Marinate chicken with pepper, salt, sugar and dark soya sauce for about 20 minutes.
  • Soak potatoes for a few minutes then drain.
  • Heat up oil in a wok and fry potatoes until they are golden brown. Remove potatoes from wok, drain them, and put into a medium-sized pot.
  • In same oil, fry chicken till brown. Then place them in the pot with potatoes. Retain the oil in the wok.

For rempah

6 onions, peeled and minced
1 thumb-sized piece ginger, peeled and juliened
1 tsp mustard seeds or ½ tsp mustard powder
2-3 tbp ground chilli

  • Remove all but 3 tbsp oil from the wok. Fry onions and ginger till brown.
  • Add mustard seeds or powder and ground chilli. Fry for 5 minutes until fragrant. Add rempah to pot with chicken and potatoes.

360ml water
1 tsp salt
1 tsp sugar
1 cucumber, de-seeded cut into chunks
4 cabbage leaves,cut into bite-sized pices
½ tin Ma Ling luncheon meat,cut into 7.5 X 2.5cm pieces or 5 chicken frankfurters (optional)
100g babi panggang (grilled or roasted pork), cut into 5-cm thick slices
2 tbsp vinegar

  • To the pot, add water, salt and sugar. Bring to a boil and simmer for 5 minutes.
  • Add cucumber and cabbage. Cook for about 10 minutes till vegetables are tender.
  • Add luncheon meat or chicken frankfurters and babi panggang.
  • Add vinegar. Bring to a boil. Remove from heat and serve with steamed rice.
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