Malaccan Devil Curry

Main ingredient
Malaysia (Portugal influence)
Preparation time
15 minutes
Marinating time
Cooking time
2 hours

Pork (750g Shoulder in 3cm cubes)
White vinegar (2 tbp)
Dark Soy Sauce (2 tbp)

Put in dish and mix well.
Marinate overnight.

Shallots (6)
Garlic (3 cloves)
Ginger (4 cm fresh, peeled)
Lemon grass (1 stalk)
Candlenuts or Macadamia nuts (6)
Dried chillies (10)
Dried shrimp paste (1 tsp)
Mustard seed (2 tsp ground)
Fenugreek seeds (2 tsp ground)
Turmeric powder (¼ tsp)
Olive oil (4 tbp)

Place in food processor.
Process until you have a paste & reserve.

Olive oil (3 tbp)

Heat in pan.
Add reserved paste.
Sauté for 10 minutes stirring frequently.
Drain marinated meat and reserve marinade.
Add meat to pan.
Cook on high heat for 10 minutes stirring frequently.

Beef stock (100ml)
Salt (1 tsp)
Black pepper (1 tsp ground)

Add & stir.


Add reserved marinade & stir well.
Bring to the boil.
Reduce heat & simmer for about 90 minutes, stirring occasionally.
Add more stock or water if it dries out too much.
When done there will be little to no liquid left.


Serve with rice.
A Malaysian dish with strong Portuguese influences.