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Malaccan Devil's Curry ~ K-Mex Quesadillas

1/5 from 1 Customers

Malaccan Devil's Curry:
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.

K-Mex Quesadillas:
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 slaw and a Sriracha sauce flavoured with smoky chipotle chillies.

35 mins ~ 15 mins

50 mins ~ 45 mins

4/5

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In stock
£8.67

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Malaccan Devil's Curry:
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.

K-Mex Quesadillas:
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 slaw and a Sriracha sauce flavoured with smoky chipotle chillies.

Click here to read all about our spice travels to research different recipes!

Recipe

35 mins ~ 15 mins

50 mins ~ 45 mins

4/5

Serves

2

Effort

Medium Effort

Dietary

Vegetarian

Veggie Friendly

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

May contain traces of celery and sesame. Allergens are listed in CAPITALS

Malaccan Devil's Curry:

  • 250g diced chicken (thighs are best) or use diced paneer for a veg version
  • 250g new potatoes
  • 200g shallots or 1 large red onion
  • 2 cloves of garlic
  • Fresh ginger
  • ½ cucumber
  • 10g bunch of coriander
  • 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 or use veggie mince for a veg version
  • ½ Chinese cabbage
  • 1 bunch of spring onions
  • 75g cheddar cheese
  • Guacamole and sour cream to serve (optional)
  • 1 tbsp soy sauce (any type)
  • 85ml vinegar (rice, white wine or cider vinegar is best)
  • 3 tbsp tomato ketchup
  • 35g sugar
  • 2 large tortillas or wraps
  • Rice to serve

Product Rating (1):

1/5

Bland and disgusting

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