Malaccan Devil's Curry ~ K-Mex Quesadillas

4/5 from 2 Customers

Our top 2 recipes of the month - 2 meals for 2 people...


30 mins~15 mins

50 mins~45 mins


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Malacca has been a strategic spice trading post for centuries, and its rich cultural heritage is reflected in the cuisine. The cooking is mainly locally influenced, but Portuguese settlers of the 16th Century introduced two very important ingredients - chillies and vinegar - which both appear here in this aptly named fiery curry. The curry is served here with a refreshing cucumber kerabu salad.

On a trip to Los Angeles, head Spicerer Robyn was inspired by some of the iconic fusion food eaten there. It’s understandable why the mixture of sweet and sticky Korean flavours livened up with spicy Mexican chillies and lime has helped spawn an $800 million food truck business in the USA. Here we’ve got Korean beef quesadillas served with kimchi and a Sriracha sauce flavoured with smoky chipotle chillies.


30 mins~15 mins

50 mins~45 mins





Medium Effort

Four Sisters Blend: fennel, cumin, fenugreek, brown MUSTARD
Paste Spices: mild chilli, turmeric, coriander, cumin
Chicken Marinade: star anise, Sichuan pepper, fennel, cassia, cloves, turmeric, cumin, coriander, garlic, ginger, shallot
Whole Chillies: long chilli, mild chilli
Kimchi Spices: Korean chilli, coriander, garlic, onion, chives
Quesadilla Spices: Korean chilli, ginger, garlic, yellow MUSTARD
Sriracha Ground Spices: paprika, mild chilli, onion, garlic, smoked paprika
Chipotle Chillies: chipotle chilli

*Allergens are listed in CAPITALS

Devil's Curry

  • 250g diced chicken (thighs are best)
  • 200g shallots or 1 large red onion - ¾ thinly sliced, ¼ roughly chopped
  • 2 cloves of garlic - roughly chopped
  • Fresh ginger - roughly chopped to make 2 tsp
  • 250g new potatoes - peeled and cut into wedges
  • ½ cucumber - halved, deseeded and thinly sliced
  • 10g bunch of coriander - roughly chopped
  • ½ lime
  • 2 tbsp soy sauce (any type)
  • 1 tbsp vinegar (rice or white wine vinegar is best)
  • 1 tsp sugar
  • Rice to serve

K-Mex Quesadillas

  • 250g beef mince
  • ½ Chinese cabbage - thinly sliced
  • 1 bunch of spring onions - thinly sliced
  • 75g cheddar cheese - coarsely grated
  • Guacamole and sour cream (optional)
  • 35g sugar
  • 1 tbsp soy sauce (any type)
  • 85ml vinegar (rice, white wine or cider vinegar is best)
  • 3 tbsp tomato ketchup
  • 2 large tortillas or wraps
  • Rice to serve

Product Rating (2):


The Malaccan Devil Curry was fine, the Quesadilias were very good. I love your Kimchi-Mix and even though I sometimes have to resort to regular cabbage because I can't get chinese cabbage, it is always better than the Kimchi from my local Korean restaurant. Please consider making this mix available in your shop :-)

Karin Wannemacher View More

Thanks for your suggestion about making the Kimchi Mix available in our shop, we'll let our team know! In the meantime if you would like a recommendation about how to create it yourself just send us a message and we'll be happy to help, Happy Spicing!


K Mex Quesadillas - lovely, easy to follow recipe. Used only half and froze the rest for another day.

Cheryl Taylor View More


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